These Meatballs Will Have Everyone Coming Back For Seconds! The Sweet And Sour Sauce Is The Best!

Your Favorite Chinese Dish Reincarnated…This Sweet And Sour Sauce Is The Best!

Whenever we go to an Asian restaurant, you can bet if there’s a sweet and sour dish (of any kind), that’s what we’ll be ordering. Without fail. There’s something about tart sweetness that we go crazy for, so that’s what we wanted to recreate with this dish. Allow us to introduce you to these tasty, sweet and sour meatballs. We like making extra sauce so we can serve these with rice, but either way, these meatballs are incredibly tender and bursting with flavor…we can guarantee your family will devour them and be asking for more in a matter of minutes – you might as well make extra everything!

Sweet And Sour Meatballs

Serves 4-6



  • 1 1/2 pounds ground beef
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup onion, chopped
  • 2 eggs
  • 1 tablespoon milk
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • kosher salt and freshly ground pepper, to taste


  • 1/2 cup water
  • 1/3 cup brown sugar
  • 1/4 cup apple cider vinegar
  • 2 tablespoons low-sodium soy sauce
  • 1/2 tablespoon Dijon mustard
  • kosher salt and freshly ground pepper, to taste


  1. Combine beef, breadcrumbs, onion, eggs, milk, Worcestershire sauce, garlic powder, salt and pepper in a large bowl.
  2. Using two forks or your hands, mix ingredients together until combined, then begin forming golf ball-sized meatballs.
  3. Transfer meatballs to a large skillet set over medium-high heat and cook them until browned on all sides.
  4. Remove from heat and set aside until ready.
  5. In a large pan or skillet over medium-high heat, combine water, brown sugar, apple cider vinegar, soy sauce, mustard, and salt and pepper.
  6. Stir together until combined, then add meatballs and coat in sauce.
  7. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, for 25-30 minutes, or until sauce has thickened.
  8. Serve immediately, by itself, or with rice or noodles.

Recipe adapted from Mel’s Kitchen Cafe