These sweet and sour meatballs are a perfect combination of crispy fried meatballs coated in a tangy, slightly sweet sauce. Made with simple ingredients like minced meat, potatoes, and garlic, they are quick to prepare and packed with flavor. Perfect as a main dish or served with rice, these meatballs are ideal for family dinners, meal prep, or casual gatherings.
What Are Sweet and Sour Meatballs?
Sweet and sour meatballs are fried meatballs coated in a sauce made from sugar, vinegar, and tomato paste. The sauce is glossy, slightly thick, and perfectly balances tanginess and sweetness, creating a flavorful dish that’s both comforting and exciting. These meatballs are a modern twist on classic home-style cooking, combining crispy texture with a rich, flavorful sauce.
Why Everyone Will Love This Recipe
- Crispy on the outside, tender inside: Potato and meat mixture creates the perfect texture
- Tangy and sweet sauce: Balanced flavor that enhances the meatballs
- Quick and easy: Ready in under 40 minutes
- Versatile: Serve with rice, noodles, or as a party appetizer
- Family-friendly: Kids and adults alike love the flavor
Pro Tips for Success
- Boil the potato first: This ensures a soft texture and helps the meatballs hold together.
- Knead well: Mix the meat, potato, egg, garlic, and parsley thoroughly to prevent crumbling.
- Use flour lightly: Dusting the meatballs in flour before frying helps achieve a crispy crust.
- Cook the sauce gradually: Stir the cornstarch mixture continuously to avoid lumps.
- Toss gently: Coat the meatballs in the sauce without breaking them.
Frequently Asked Questions
Can I bake the meatballs instead of frying?
Yes! Preheat the oven to 200°C (400°F) and bake the meatballs for 20–25 minutes until golden, flipping halfway.
Can I make these meatballs ahead of time?
Absolutely! Prepare and fry the meatballs, then store them in the fridge for up to 2 days. Reheat in the sauce before serving.
Can I adjust the sweetness or sourness of the sauce?
Yes! Add more sugar for sweetness or more vinegar for tanginess to suit your taste.
Can I use other meats?
Ground pork, turkey, or a mix of meats work well in place of beef.
How to Store
Store leftover meatballs in an airtight container in the refrigerator for up to 2 days. Keep the sauce separate if you want to maintain maximum crispiness, or combine and reheat gently in a pan before serving.
How to Freeze
Freeze the meatballs after cooking and cooling completely. Place them in a single layer on a tray for 30 minutes, then transfer to a freezer-safe container or bag for up to 1 month. Thaw in the refrigerator and reheat in the sweet and sour sauce for best results.
Ingredients
How to Make Sweet and Sour Meatballs
Boil the potato, then mash it.
Boil the potato, then mash it.
Mix with minced meat, egg, parsley, garlic, and salt in a large bowl. Knead until smooth and combined.
Mix with minced meat, egg, parsley, garlic, and salt in a large bowl. Knead until smooth and combined.
Shape into meatballs and lightly roll in flour.
Shape into meatballs and lightly roll in flour.
Fry the meatballs in hot oil until golden and crispy. Drain and set aside.
Fry the meatballs in hot oil until golden and crispy. Drain and set aside.
To make the sauce, bring water, sugar, vinegar, and salt to a boil. Add tomato paste and the cornstarch mixture, stirring continuously until thickened.
To make the sauce, bring water, sugar, vinegar, and salt to a boil. Add tomato paste and the cornstarch mixture, stirring continuously until thickened.
Add the meatballs to the sauce and toss gently to coat. Serve hot with rice, noodles, or vegetables.
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