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These easy sweet and sour meatballs are a total game-change, with a tangy, sweet homemade sauce. Perfect as a quick appetizer or paired with your main dish, they’re easy to make and always a hit at family dinners or gatherings. Once you try them, they’ll become a go-to recipe!
Table of Contents
- Sweet And Sour Meatballs Recipe
- Why This Recipe Is a Keeper
- Ingredients You’ll Need
- Ground Pork Vs. Ground Chicken
- Recipe Substitutions
- How To Make Sweet And Sour Meatballs
- Secrets To The Best Sweet and Sour Meatball Recipe
- Frequently Asked Questions
- What To Serve With These Meatballs
- Sweet and Sour Meatballs Recipe
Sweet And Sour Meatballs Recipe
Who doesn’t love meatballs? Seasoned ground meat, your favorite spices, and a delicious sauce—it’s a no-fail combo! In my family, we go all-in with sweet and sour sauce. My meatballs are seasoned with five-spice powder, and the sauce? Oh, it’s the star. Made with ketchup, Thai sweet chili sauce, soy sauce, and vinegar, it’s the perfect mix of sweet, sour, and savory.
Imagine tender meatballs coated in that sticky, finger-licking sauce, piled on a steaming bowl of white rice. It’s comfort food heaven! This dish is a total winner, so I always double the recipe—trust me, they’ll be gone in no time. Perfect for family dinners or any gathering, this Chinese sweet and sour meatballs recipe is easy to make and always a hit.
Be sure to check out my tips and tricks below to make the most flavorful meatballs every time. And if you love this recipe, don’t miss my Meatball Casserole, Chicken Meatballs, and Fried Meatballs recipes—they’re just as delicious and sure to become family favorites!
Why This Recipe Is a Keeper
This recipe is one of my all-time favorites—it’s a dish my family begs me to make again and again. Whether it’s a quick weeknight dinner or a weekend get-together, this dish always hits the spot. Here’s why you’ll love it too:
- Perfect for busy days. With just a few simple ingredients and minimal prep, this recipe is ready in about 30 minutes. It’s the kind of dish that makes busy days feel a little easier!
- Juicy and tender meatballs. Seasoned with garlic, ginger, sesame oil, and a hint of five-spice, these meatballs are pan-fried to golden perfection on the outside while staying irresistibly moist and tender on the inside.
- Mouthwatering homemade sweet and sour sauce. Skip the overly sweet takeout versions—this sauce is the ultimate blend of tangy, sweet, and savory flavors and coats every bite perfectly.
Ingredients You’ll Need
- Ground pork – I used ground pork for this recipe, but feel free to swap in ground chicken or ground turkey if you prefer. Be sure to check out the section below for tips on choosing the best meat substitutions.
- Ginger
- Garlic
- Five-spice powder
- Sesame oil
- Ground white pepper
- Salt
- Oil – Use vegetable, canola, or avocado oil.
- Onion – You can use yellow or white onion.
Sweet And Sour Sauce
- Ketchup
- Thai sweet chili sauce – I highly recommend getting your hands on Mae Ploy Thai sweet chili sauce—it’s my go-to.
- Chinese rice vinegar – If you don’t have Chinese rice vinegar, you can substitute it with apple cider vinegar.
- Soy sauce
- Water
- Cornstarch
Check out the recipe card below for the full ingredient list and exact measurements.
Ground Pork Vs. Ground Chicken
For the meat, I love using ground pork or ground chicken—both are great, but ground pork just tastes better, in my opinion. Go for an 80% lean to 20% fat ratio (or even 70:30 if you want them extra juicy).
If you’re using ground chicken, it’s a fantastic option too, especially for a Halal-friendly choice. Use skinless, boneless chicken thighs for the juiciest, most tender meatballs. Chicken breasts work too, but they’ll give you a denser texture.
Sidenote: Ground turkey can work, but it’s definitely on the drier side, so keep that in mind if you’re all about that juicy bite. No matter which meat you choose, these tips will help you nail the most flavorful meatballs every time!
Recipe Substitutions
Want to switch things up? Here are some tasty ideas:
- Chicken: Feel like something lighter? Check out my Sweet and Sour Chicken recipe.
- Pork: Craving something richer? My Sweet and Sour Pork recipe has you covered.
- Fish: In the mood for seafood? Try my Sweet and Sour Fish recipe.
- Shrimp: Love shrimp? My Sweet And Sour Shrimp recipe is a must-try.
- Noodles: Skip the rice and go for noodles—my Sweet and Sour Pork Noodles recipe is just the thing.
How To Make Sweet And Sour Meatballs
Okay, first things first—grab a small bowl and mix all the sweet and sour sauce ingredients together. Once that’s done, just set it aside for now.
Next, let’s make the meatballs. Take your ground pork or chicken and toss it in a bowl with the ginger, garlic, five-spice powder (if you’re using it), sesame oil, pepper, and salt. Mix it all up until everything’s well combined. Here’s a little tip—wet your hands with some water before shaping the mixture into meatballs. It’ll keep the meat from sticking to your hands. You should get about 24 meatballs out of this. Once they’re shaped, just set them aside for a bit.
Alright, now let’s cook those meatballs. Heat up your wok or skillet over medium heat and add a little oil. Once it’s hot, toss in the meatballs and pan-fry them until they’re a nice light golden brown on all sides. Don’t rush it—just let them get a little crispy and golden. When they’re done, grab a plate and line it with some paper towels. Transfer the meatballs to the plate to drain off any extra oil.
Okay, now let’s clean out the wok or skillet—just wipe it down or give it a quick rinse if needed. Heat it back up with a little oil, and toss in the onion. Stir it around for a minute or so until it starts to soften and smell amazing. Next, pour in that sweet and sour sauce you made earlier. Let it cook for a bit until it starts to thicken up—you’ll know it’s ready when it gets glossy and coats the back of a spoon.
Now, add the meatballs back in and give everything a good stir so the meatballs are totally coated in that delicious sauce. Once they’re all saucy and heated through, dish them out and serve them right away. Trust me, they’re best when they’re hot and fresh!
Secrets To The Best Sweet and Sour Meatball Recipe
Want to make sure this dish turns out perfect every time? Here are my top tips and tricks:
- If you love extra saucy meatballs (who doesn’t?), simply double the sauce ingredients. It’s perfect for serving over rice or noodles.
- When shaping the meatballs, I keep my hands wet to prevent the mixture from sticking. It makes rolling them so much easier.
- I like to take my time pan-frying the meatballs until they’re golden brown. That crispy exterior locks in all the juiciness, making every bite extra delicious.
- To get the sauce just right, I let it simmer until it coats the back of a spoon. If it’s too thick, I add a splash of water. If it’s too thin, I let it cook a little longer.
Frequently Asked Questions
Of course! You can prep the meatballs ahead of time and keep them in the fridge for up to a day before cooking. If you’re making them in advance, cooked meatballs freeze well too—just reheat them in the sauce when you’re ready to serve.
Make sure to mix the ingredients thoroughly so the meatballs hold together well. Wetting your hands before shaping them prevents sticking and makes rolling easier. When pan-frying, let them brown properly before flipping to keep them intact and get that perfect golden crust.
Yes! Bell peppers and pineapple chunks are great additions. Stir-fry them before adding the sauce for extra flavor and a bit of sweetness.
Yes. Just preheat the oven to 400°F (200°C), line a baking sheet, and pop the meatballs in for 15-18 minutes until they’re golden and cooked through.
Yes. Preheat the air fryer to 375°F (190°C), then cook the meatballs for 10-12 minutes, giving the basket a good shake halfway through so they cook evenly.
This recipe is only 361 calories per serving.
What To Serve With These Meatballs
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Sweet and Sour Meatballs
Ingredients
- 12 oz ground pork , or ground chicken
- ½ inch ginger, peeled, finely minced
- 2 cloves garlic, finely minced
- ¼ teaspoon five-spice powder, optional
- 1 teaspoon sesame oil
- 3 dashes ground white pepper
- 1 pinch salt
- oil , for pan-frying
- ½ small onion, quartered
Sweet and Sour Sauce
- 2 tablespoons ketchup
- 2 tablespoons Thai sweet chili sauce
- 1 teaspoon Chinese rice vinegar, or apple cider vinegar
- 1 teaspoon soy sauce
- 2 tablespoons water
- ½ teaspoon cornstarch
Instructions
- In a small bowl, mix together all the sweet and sour sauce ingredients and set aside. Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper, and salt. Stir until well combined. Wet both hands with water and shape the mixture into 24 meatballs. Set aside.
- Heat a wok or skillet with some oil and pan-fry the meatballs until they turn light golden brown. Drain them on a plate lined with paper towels.
- Clean the wok or skillet and heat it with a little oil. Add the onion and stir quickly for a few moments. Pour in the sweet and sour sauce and cook until it thickens, then add the meatballs. Stir well to coat the meatballs with the sauce. Dish out and serve immediately.
Notes
- If you love extra saucy meatballs (who doesn’t?), simply double the sauce ingredients. It’s perfect for serving over rice or noodles.
- When shaping the meatballs, I keep my hands wet to prevent the mixture from sticking. It makes rolling them so much easier.
- I like to take my time pan-frying the meatballs until they’re golden brown. That crispy exterior locks in all the juiciness, making every bite extra delicious.
- To get the sauce just right, I let it simmer until it coats the back of a spoon. If it’s too thick, I add a splash of water. If it’s too thin, I let it cook a little longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this. Thanks. Easy and delicious with pork.
Thanks Dee.
Bee great!!!
Thanks RL, you’re so nice. Thanks for the 5 stars rating!