Easy Sweet and Sour Meatballs
These juicy meatballs are bathed in the most amazing sweet, savory, sticky, slightly fiery sauce. One that shimmers like a sea of deliciousness. You’ll lick up every drop.
These meatballs and the sauce are made with pantry staples. The beef is seasoned with cilantro, onion, and garlic and the meatballs are kept moist by adding a combo of eggs and bread crumbs. While the meatballs roast (which makes for easy cleanup and less fat), the sauce comes together on the stovetop.
The sauce is really easy to make, and simmers while the meatballs cook. Talk about time management! Once the meatballs are finished baking, you simply toss them in the sauce, coat them with the glossy sauce and serve.
The ingredients in the sauce are pantry friendly too. Just grab some broth, ketchup, soy sauce, chili garlic sauce, brown sugar, and cornstarch and you’re ready to go. And the cornstarch is added at the beginning, so there’s no need to make a “slurry” to thicken the sauce later on.
These dish is completely gluten-free friendly. The only gluten in the dish comes from the bread crumbs, so for gluten-free meatballs, choose gluten-free panko breadcrumbs.
I served the meatballs and sauce over fluffy jasmine rice. I suggest you serve the meatballs and sauce over rice or Asian noodles so you can soak up every drip.
Easy Sweet and Sour Meatballs
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1 large egg
- 1/4 cup panko breadcrumbs, or plain breadcrumbs, regular or gluten-free
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper
For the Sweet and Sour Sauce
- 1 1/2 cups beef broth
- 1/4 cup ketchup
- 2 tablespoons chili garlic sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar, light or dark
- 1 1/2 tablespoons cornstarch
- Cooked rice or Asian noodles for serving
- Chopped green onions for serving, optional
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- To make the meatballs, in a large bowl, combine the beef, egg, breadcrumbs, cilantro, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Transfer the meatballs to the prepared pan and roast for 18 to 20 minutes, until browned and cooked through.
- Meanwhile, to make the sauce, in a large saucepan, whisk together the broth, ketchup, chili garlic sauce, soy sauce, brown sugar, and cornstarch. Make sure the cornstarch is fully dissolved before you put the pan over heat (or it will clump). Set the pan over medium-high heat and bring to a simmer. Reduce the heat to medium-low and simmer for 10 minutes.
- Add the meatballs to the sauce and toss to coat. Cook for 1 to 2 minutes to heat through. Spoon the meatballs and sauce over rice or noodles and top with green onions, if using.