The Best Sweet and Sour Meatballs
Featured in Allrecipes Magazine

The Best Sweet and Sour Meatballs


"An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!"

Ingredients 1 h {{adjustedServings}} servings 516 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 16.8 g
  • 26%
  • Carbs:
  • 67.1g
  • 22%
  • Protein:
  • 24.5 g
  • 49%
  • Cholesterol:
  • 122 mg
  • 41%
  • Sodium:
  • 815 mg
  • 33%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
  2. In a large skillet over medium heat, gently brown the meatballs and set aside.
  3. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.
Tips & Tricks
Chef John's Ricotta Meatballs

See how to turn regular beef meatballs into a ricotta-filled sensation.

Spicy Orange Bison Balls

See how to make a lower-fat version of cocktail meatballs.

Rate recipe

Your rating


Reviews 407

  1. 509 Ratings

Rochelle Marie

I make a similar Sweet and sour meatball. I find that adding 1/4c of ketchup really adds a tangy flavour that this recipe seemed to lack . I also substitute flour with cornstarch. It gives the meatballs a beautiful glazed effect.


I made the sauce, substituting the pineapple juice for water and cutting the brown sugar in half. I also added about 1/4 - 1/2 tsp of dry mustard, for a little twang. I cheated a little and used store bought frozen meatballs that were heated in the oven. Threw the meatballs in a crockpot, threw the cooked sauce over it and let it hang out for an hour. It was a hit with everyone, including teenagers!


This was terrific. The only changes I made was to use about 1/4 cup of onion flakes instead of regular onion and I almost doubled the recipe. I still did not have any leftovers. My kids loved it. I also cooked my meatballs first in the oven for 20 minutes to keep them from breaking apart and then I don't have to watch them. Much easier that way.