Sweet and Tangy Meatballs

🕒 Prep: 10 min
🔥 Cook: 40 min
🍽 Serves: 4
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Meet your new favorite dinner party hero: Sweet and Tangy Meatballs. These little flavor bombs are perfect for any occasion, blending a rich, savory taste with a delightful sweet and sour twist.

Ingredients for Sweet and Tangy Meatballs

The base of these meatballs is ground beef, providing that classic, hearty flavor. Breadcrumbs act as a binding agent, ensuring the meatballs hold together while also adding texture. Milk keeps the meatballs moist and tender. An egg helps bind the ingredients, giving the meatballs structure. Onion adds a subtle, savory sweetness. Salt and black pepper enhance all the flavors.

The sauce is a delightful combination of brown sugar for sweetness, apple cider vinegar for that tangy punch, and ketchup for a rich tomato base. A splash of soy sauce adds depth and umami. Cornstarch thickens the sauce to a glossy finish, while water keeps it from being too overpowering.

Tips & Tricks

  • For even cooking, make sure your meatballs are all the same size.
  • Chill the meatball mixture for 15 minutes before shaping to make forming easier.
  • If you want to spice things up, add a pinch of red pepper flakes to the sauce.

Serving Suggestions

These meatballs pair beautifully with steamed rice or a simple pasta. For a lighter option, serve them over a bed of mixed greens. They also make fantastic sliders—just pop them into small buns with a bit of sauce.

Frequently Asked Questions

Can I use a different type of meat?
Absolutely! Ground turkey or chicken work well, but you might need to adjust the cooking time slightly.
How do I store leftovers?
Let them cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Sweet and Tangy Meatballs Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While that's warming up, grab a large bowl and combine the ground beef, breadcrumbs, milk, egg, onion, salt, and pepper. Mix everything together gently—over-mixing can make your meatballs tough.

Next, shape the mixture into 1-inch balls. A small cookie scoop works great for this if you have one handy. Place them on a baking sheet lined with parchment paper to prevent sticking, and pop them in the oven for about 20 minutes, or until they're cooked through.

While the meatballs are baking, let's make the sauce. In a saucepan over medium heat, whisk together the brown sugar, apple cider vinegar, ketchup, soy sauce, cornstarch, and water. Keep stirring until the sauce starts to simmer and thickens up nicely.

Once your meatballs are done, transfer them into the saucepan. Gently toss them in the sauce until they're all nicely coated. Let them simmer together for an additional 5 minutes to soak up all that delicious flavor.

Why You'll Love This Recipe

  • Perfect balance of sweet and savory flavors.
  • Quick and easy to prepare, ideal for busy weeknights.
  • Uses simple ingredients you probably already have at home.
  • Bake rather than fry for a healthier option with less mess.

Ingredients

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 egg
1/4 cup finely chopped onion
1/2 tsp salt
1/4 tsp black pepper
1/2 cup brown sugar
1/3 cup apple cider vinegar
1/3 cup ketchup
1 tbsp soy sauce
1 tbsp cornstarch
1/2 cup water

Step-by-step Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, breadcrumbs, milk, egg, onion, salt, and pepper. Mix until just combined.
3. Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.
4. Bake in the preheated oven for 20 minutes or until cooked through.
5. In a saucepan over medium heat, whisk together the brown sugar, apple cider vinegar, ketchup, soy sauce, cornstarch, and water.
6. Bring the sauce to a simmer, stirring constantly, until it thickens.
7. Once the meatballs are cooked, transfer them to the saucepan and toss gently to coat them in the sauce.
8. Simmer for an additional 5 minutes to allow the meatballs to absorb the flavors.
9. Serve hot, garnished with chopped parsley if desired.

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