Sweet and Sour Meatballs

Name: Sweet and Sour Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound ground chicken (or ground turkey); 1 cup panko breadcrumbs; 1 large egg; 2 tablespoons soy sauce; 2 teaspoons sesame oil; 1 teaspoon garlic (grated); 1 teaspoon ginger (grated); 2 tablespoons olive oil (or vegetable oil); ½ cup pineapple juice; ⅓ cup light brown sugar; 2 tablespoons rice wine vinegar; 1 tablespoon soy sauce; 1 tablespoon ketchup; 2 teaspoons cornstarch; Red food coloring (optional)

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This easy recipe for homemade baked Sweet and Sour Meatballs comes together quick in about 30 minutes. Seasoned and juicy on the inside, they are coated in the best sauce, this snack, a party appetizer, or simple dinner idea is one your whole family will be licking their lips at!

I’ve always found homemade meatballs to be such a comfort food. As you can tell by the recipes on my site, I love many kinds of meatballs. Everything from the infamous grape jelly and ketchup meatballs and Buffalo chicken meatballs to Tikka Masala meatballs and meatballs with cranberry sauce. Each one is as mouthwatering as the next!

sweet and sour chicken meatballs in white bowl with chopsticks..

Easy Sweet and Sour Chicken Meatballs
What do you serve sweet and sour meatballs with?
Ingredients/shopping list
Variations/ Substitutions
How to Make this Meatballs Recipe
Tips
FAQ’s

Easy Sweet and Sour Chicken Meatballs

These Chinese take-out-inspired sweet and sour meatballs are my current favorites and not just because I can make them at home and stay in my jammies.

It’s because they’re well-seasoned and tender baked meatballs coated in a dreamy sweet and tangy sauce made with pineapple juice, brown sugar, soy sauce, ketchup, and rice wine vinegar to cut through the sweetness.

They have so much flavor in every bite that I can’t stop eating them!

sweet and sour chicken meatballs picked out of white bowl with chopsticks.

What do you serve sweet and sour meatballs with?

These can be great appetizers for game day parties and all kinds of social gatherings. Serve with toothpicks and some extra dipping sauce on the side.
If you’re having them as a meal, they’re great over white rice with a side of steamed veggies like broccoli, green beans, and snow peas.

Ingredients/shopping list

several small bowls with ingredients for sweet and sour chicken meatballs.

For the Meatballs

Ground chicken: I make mine with ground chicken, which is lean meat. It’s a healthier option with less fat and the baking, not frying them helps too. You can use ground turkey and make them turkey meatballs if you’d prefer.
Panko breadcrumbs: These types of crumbs are lighter than regular breadcrumbs so I find they don’t weigh down the meatballs. They’re used to absorb the excess moisture and bind the meatballs together.
Large egg: An egg also helps to bind the ingredients together, but also adds moisture. The breadcrumbs and the egg work to balance each other out.
Soy sauce: A delicious ingredient that we’re using in the meatball for a savory element, but also in the sauce for that unique umami flavor.
Sesame oil: Asian flavors come through in this sweet and sour meatball recipe, so don’t skip this toasty nutty flavored oil!
Garlic & fresh ginger: Both are grated to give the meatballs a strong aromatic flavor.
Olive oil: I use a bit to coat my hands before rolling up the meat mixture. Since ground chicken doesn’t have a lot of fat, sometimes it can be sticky to work with. The coating of oil will also help brown the meatballs in the oven.

For the Glaze

Pineapple juice: You can use pineapple juice from a carton or juice from canned pineapples. Save some of the pineapple chunks to serve with the meatballs, if you’d like.
Brown sugar: Gives the sauce additional sweetness, darker color, and a big flavor.
Rice wine vinegar: This acid cuts through the sweetness and is what balances out the sweetness with tangy tartness. You can use regular white vinegar if you want.
Soy sauce: Also adds dark color and a savory flavor.
Ketchup: Adds a bit of tomato-y sweetness and color. It won’t be as vibrant as using food color on top of it, but it’ll brighten it a bit.
Cornstarch: To thicken the sauce so that it’s a sweet and sticky glaze rather than a runny sauce.
Red food coloring: Sometimes I’ll even add red food coloring like they do in Chinese restaurants! It’s not a must for flavor, but it does give the red sauce a vibrancy.

Variations/ Substitutions

1. Swap the ketchup for chili sauce, grape jelly, barbecue sauce or cranberry sauce.
2. For quick prep and to save a bit of time, use frozen store bought-meatballs.
3. Instead of ground chicken or ground turkey, make them with ground beef, ground pork, or a mixture of both if desired.
4. Use regular breadcrumbs over Panko crumbs, if preferred.
5. I like using toasted sesame oil for the best Asian flavors but regular sesame oil or other favorite oil will work as well.

How to Make this Meatballs Recipe

Skip the Asian restaurant takeout because in just 30 minutes you’ll have baked homemade sweet and sour meatballs smothered in the best sauce! Here’s how to make them:

ingredients mixed together in large white bowl - chicken, egg, panko, soy sauce, sesame oil, ginger, and garlic.

Step 1: In a large bowl, combine the ground meat, bread crumbs, egg, soy sauce, sesame oil, garlic, and ginger (aka all the meatball ingredients). Gently mix until combined, but do not overwork the meat.

rolled chicken meatballs laid out on baking sheet.

Step 2: Coat your hands with a bit of olive oil and scoop out enough of the meat mixture to roll it into balls about the size of golf balls. Roll and form them until they are smooth on the outside and place them on a baking sheet or in a baking dish and bake for 15 minutes.(line with parchment paper for easy clean-up).

Step 3: In the meantime, heat the pineapple juice, brown sugar, vinegar, soy sauce, and ketchup in a medium pot over medium-high heat to create the sweet and sour sauce.

Step 4: Stir for about 5 minutes until all the sugar has dissolved. Remove 2 Tablespoons of the sauce to a small bowl and add 2 teaspoons of cornstarch to the reserved sauce and blend. Mix cornstarch mixture back into the sauce to thicken it up. Add a few drops of red food coloring if you’re using it.

roasted chicken meatballs on baking sheet.

Step 5: Remove from heat and set it aside. Take out the meatballs and brush them with the glaze then broil on high for an additional 2-3 minutes until the sauce starts to caramelize.

Garnish with sesame seeds and green onions if desired and enjoy!

chicken meatballs brushed with sweet and sour glaze laid out on baking sheet.

white bowl full of sweet and sour chicken meatballs with a bite taken out of one.

Tips

For even-sized meatballs, use a medium or large cookie scoop. An ice cream scoop works too. Making them all even sizes will ensure even baking.
For appetizer sweet and sour meatballs, use a small cookie scoop.
The meatballs are cooked through when they reach an internal temperature of 165° F on an instant-read thermometer.
Add some spice to the glaze with red pepper flakes.
The balance of sweet and tart is based on my taste preference. Feel free to play around with the amount of sugar vs vinegar and make it your own.
If using cooked frozen meatballs, no need to thaw them first.

FAQ’s

Can I add veggies to this recipe for sweet and sour meatballs?

Certainly! A combination of hopped red, orange, and green bell peppers is great with the sauce. Sliced mushrooms, and as mentioned above, although not a veggie, pineapple chunks would be great.

How to store leftovers?

Keep any leftover sweet and sour meatballs stored in an airtight container for up to 4 days in the fridge. Freeze them in a freezer container for up to 3 months. Thaw before reheating.

Best way to reheat them?

In the microwave, on the stove, or in the oven.

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