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Sweet and Sour Meatballs

Sweet and Sour Meatballs

These sweet and sour meatballs are a juicy, tangy-sweet marvel — savory beef meatballs baked until golden, then simmered in a sticky, flavorful sauce loaded with chunks of pineapple, bell pepper, and purple onion. It’s a craveable balance of sweet, sour, and umami that pairs perfectly over fluffy white rice. Inspired by a nostalgic Midwestern classic (yes, the grape jelly meatballs of the 90s!), this updated version uses real fruit, fresh garlic, and punchy vinegar to create bold flavor from scratch. It's a cozy weeknight meal, a potluck favorite, and a total crowd-pleaser all in one.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Appetizer, Dinner, Lunch, Main Course
Cuisine American
Servings 48 Meatballs

Equipment

  • Mixing bowl
  • Food processor or sharp knife
  • Measuring Cups & Spoons
  • Rimmed baking sheet
  • parchment paper
  • 9x13-inch baking dish
  • Foil
  • Oven

Ingredients
  

For the Meatballs

  • 2 pounds ground meat beef, pork, or turkey — I used beef
  • 2 eggs
  • 1 cup panko breadcrumbs
  • ½ yellow onion grated or finely minced
  • 2 cloves fresh garlic minced
  • ¼ cup cilantro finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Pinch of chili flakes optional
  • Salt and freshly ground black pepper to taste

For the Sweet & Sour Sauce

  • 1 cup sweet BBQ sauce
  • ½ cup white vinegar plus 2 tablespoons reserved
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon tomato paste
  • 2 cloves fresh garlic minced
  • 1 medium purple onion cut into large bite-sized chunks
  • 1 large green bell pepper cut into large bite-sized chunks
  • 2 cups chopped fresh pineapple same size as pepper pieces

Instructions
 

  • Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, gently mix all meatball ingredients until just combined. (Tip: use a food processor to finely mince the onion, garlic, and cilantro.)
  • Roll into 24 golf ball-sized meatballs or 48 smaller ones.
  • Arrange meatballs on the baking sheet and bake for 15 minutes.
  • Transfer meatballs to a 9x13-inch baking dish. Pour in the sauce ingredients (except the reserved vinegar), stir gently to coat.
  • Lower oven temperature to 350°F, cover the dish tightly with foil, and bake for 1 hour.
  • Remove from oven, discard foil, stir in the reserved 2 tablespoons vinegar, and season with salt and pepper to taste.
  • Serve hot over white rice and garnish with extra cilantro.
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