Sweet and Sour Meatballs are widely associated with Asian cuisine and are a popular item often found on Chinese takeout menus. The characteristic flavor profile typically involves soy sauce for a savory depth, vinegar for its distinct tartness, and a sweetener like brown sugar or even pineapple juice to achieve that signature sweet element.

To make these delicious meatballs, you’ll need the following:

For the Meatballs:

• Ground meat (choose from pork, chicken, beef, or even turkey for a lighter option)
• An egg (for binding)
• Old-fashioned rolled oats (serving as a gluten-free binder)
• Seasoned salt (like Lawry’s, for a flavorful kick)

For the Sweet and Sour Sauce:

• Brown sugar (for sweetness and depth)
• Cornstarch (to thicken the sauce)
• Water (to create the sauce base)
• Soy sauce (for umami and a savory note)
• Chili powder (adds a touch of warmth and spice)
• Ketchup (contributes to both sweetness and a rich tomato base)
• Vinegar (essential for the signature tartness)

Crafting these delectable meatballs from scratch is straightforward:

1. Prepare & Shape: Begin by thoroughly mixing all your meatball ingredients together, then gently shape them into uniform balls.
2. Bake Initial: Bake the shaped meatballs in a pre-heated 400°F (200°C) oven until they are lightly browned and cooked through. This step ensures they hold their shape and develop a good texture.
3. Craft the Sauce: In a saucepan, combine all the sweet and sour sauce ingredients. Bring the mixture to a boil, then reduce the heat and simmer until the sauce thickens to your desired consistency.
4. Combine & Finish: Pour the rich, thickened sauce over your baked meatballs. You can then either bake them for an additional 30 minutes to one hour at 350°F (175°C) to allow the flavors to meld, or transfer them to a slow cooker and keep on low heat until you’re ready to serve.

Serve these flavorful meatballs over a bed of fluffy rice or a tangle of noodles for a complete and satisfying meal. If you’re serving them as an appetizer, keep them warm in the slow cooker and provide toothpicks for an easy-to-grab, delightful treat!

Yes, this specific recipe is designed to be gluten-free! The meatballs themselves are prepared without any flour, relying on old-fashioned rolled oats as a binder. Furthermore, the sweet and sour sauce is expertly thickened with cornstarch instead of wheat-based thickeners, ensuring the entire dish is suitable for those following a gluten-free diet.

These meatballs are excellent for meal prepping! You can prepare the meatballs and combine them with the sauce ahead of time. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, cooked meatballs (with or without sauce) can be frozen for up to 3 months.

To Reheat Meatballs: For quick reheating, place a portion in the microwave and heat until thoroughly warm. Alternatively, for larger quantities or a crispier texture, bake them in a baking dish at 350°F (175°C) for 10-25 minutes, depending on the amount being reheated.

These versatile meatballs pair wonderfully with a variety of side dishes, complementing their sweet and sour profile:

• Fresh Chicken Lettuce Wraps
• Classic Fried Rice Recipe
• Perfect Stovetop Rice (white, brown, or jasmine)
• Savory Chicken Lo Mein
• Crispy Crab Rangoon Recipe
• Steamed broccoli or green beans
• A light Asian-inspired salad

Absolutely! Adding vegetables is a fantastic way to boost both the nutrition and visual appeal of your dish. Feel free to incorporate colorful sweet bell peppers, tender chunked zucchini, earthy mushrooms, crisp broccoli florets, or even snap peas into the sauce for extra flavor and nutrients. Add them towards the end of the cooking process to ensure they remain slightly crisp.

To make this dish a bit lighter and healthier, consider these simple swaps:

• Replace some or all of the water in the sauce with unsweetened pineapple juice for a natural fruit sweetness and tang.
• Substitute the brown sugar with 1/2 cup of a natural sweetener like honey or maple syrup. Adjust to taste as natural sweeteners can vary in intensity.
• Use leaner ground meat like ground chicken or turkey.
• Increase the amount of vegetables in the sauce.

Having the right tools can make preparing these meatballs even easier:

• Slow Cooker or a sturdy Baking Dish to keep your meatballs perfectly piping hot and meld with the sauce.
• A large Mixing bowl for comfortably combining all the meatball ingredients.
• Kitchen Tongs for gently transferring meatballs from the baking sheet to the sauce without breaking them.
• A cookie scoop (small or medium) for consistently sized meatballs.

While the meatballs come together quickly, the final cooking stage with the sauce is crucial for deepening the flavors. Here are three excellent methods to let the meatballs truly “marry” in the sauce:

• Crock Pot (Slow Cooker): This is ideal for keeping meatballs warm for an extended period or for a hands-off cooking approach. Combine the baked meatballs and thickened sauce, then cook on LOW for 4-6 hours. If you’re short on time and serving soon, cook on HIGH for up to 2 hours until heated through and flavors are well blended.
• Oven: For a slightly more controlled finish, place the sauced meatballs in a baking dish and bake in the oven at 350°F (175°C) for 30 minutes to an hour. This method ensures they are piping hot and beautifully coated.
• Stovetop: This is the quickest way to serve these meatballs once the sauce is ready. Simply add the pre-baked meatballs to the simmering, thickened sauce in a large saucepan or pot. Gently simmer over medium heat for 10-15 minutes, allowing the meatballs to absorb the sauce and heat through completely.

For the Meatballs:

For the Sweet and Sour Sauce:

Preparation Steps:

• Preheat oven to 400°F (200°C). In a large mixing bowl, combine the ground meat, egg, oatmeal, and seasoned salt. Mix gently but thoroughly until just combined. Shape the mixture into uniform meatballs (approximately 1.5-2 inches in diameter). Place them on a baking sheet. Bake in the preheated oven for 20 minutes, or until lightly browned and cooked through.
• TO MAKE THE SAUCE: While meatballs are baking, combine all the sweet and sour sauce ingredients (brown sugar, cornstarch, water, soy sauce, chili powder, ketchup, vinegar) in a medium saucepan. Whisk until smooth. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat and simmer for 2-3 minutes, stirring, until the sauce thickens to a glossy consistency.
• Once meatballs are baked, you have a few options for the final step:

  • Oven Method: Pour the thickened sauce over the meatballs in a baking dish. Bake at 350°F (175°C) for an additional 30 minutes to 1 hour, allowing the flavors to meld and the meatballs to absorb the sauce.
  • Slow Cooker Method: Transfer the baked meatballs and pour the sauce over them in a slow cooker. Cook on HIGH for 30 minutes to 1 hour (if serving soon) or on LOW for 2-4 hours to keep warm and let flavors deepen.
  • Stovetop Method (Quick): Add the baked meatballs directly into the simmering sauce in the saucepan. Gently stir and simmer over medium-low heat for 10-15 minutes until the meatballs are thoroughly heated and coated.

  Serve hot with your favorite sides like rice or noodles.

• Slow Cooker Timing: If using a crockpot and planning to serve soon, cook on HIGH for up to one hour. For longer holding times (e.g., for a party), keep over LOW heat for up to 4-6 hours, stirring occasionally.
• Stovetop Finish: If you’re short on time, the stovetop method is your fastest option. Ensure meatballs are fully heated through and well coated in the sauce.
• Add Veggies: For extra color and nutrients, feel free to add chopped bell peppers, pineapple chunks, or broccoli florets to the sauce during the last 15-20 minutes of cooking.
• Freezing: Cooked meatballs in sauce can be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat as desired.

Nutrition per serving