These sweet and sour meatballs are exquisite and easy to make. Deliciously glazed, they are irresistible! Quickly bake them in the oven, then coat them in a rich glaze. They're perfect as an appetizer or an entree.
The original recipe for these meatballs came from my mother-in-law's. It calls for browning the meatballs in a skillet, cooking them in broth, and glazing them. Her meatballs are amazing, but I am far too lazy for a three-step recipe! So I decided to simply bake the meatballs, then coat them in the sauce. The result is exceptionally flavorful, and they are ready in 40 minutes.
Ingredients
See the recipe card for exact measurements. Here are my comments on the ingredients.
For the Meatballs:
- Lean ground beef: Ground beef is one of my favorite ingredients! It's relatively cheap, readily available, and can be used in countless recipes, including Cuban picadillo and keto lasagna. In this recipe, I use an 85/15 blend. I find that 93/7 is too lean.
For the glaze:
- Unsweetened ketchup: I use the Primal Kitchen brand.
- Rice vinegar: It's OK to use white wine vinegar if that's all you have on hand.
- Honey: 2 tablespoons for the entire recipe. You can use a sugar-free substitute.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Combine the meatball ingredients. Divide the mixture into 20 portions and form it into meatballs. Arrange the meatballs in a single layer on a greased baking dish and bake them for 10 minutes at 400°F.
Mix the glaze ingredients in a medium saucepan and heat them over medium-low heat.
Add the meatballs and turn to coat. Keep cooking until the meatballs are heated through and the glaze is thickened, about 5 more minutes. Serve immediately.
Recipe Tips
- When mixing the seasonings into the ground beef and shaping the meatballs, try to use a light touch and work the meat lightly. This will help prevent the meatballs from being too dense.
- You can mix a teaspoon of cornstarch into the glaze before heating it to help it thicken.
Recipe FAQs
There's no need for a filler (breadcrumbs) or binder (eggs). The meatballs keep their shape well. If you work them lightly, they'll be light and airy and won't come out too dense.
Yes. You can use grape jelly (regular or sugar-free) instead of honey. But honey tastes better, in my opinion.
Yes. Heat 2 tablespoons of avocado oil in a very large (14-inch) lidded skillet over medium-high heat. Add the meatballs in a single layer and cook them, turning frequently, until golden brown, 5 minutes.
Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook until the meatballs are cooked through (their internal temperature should be 165°F), about 3 more minutes. Drain and add the sauce.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled metaballs for up to three months.
Serving Suggestions
You can serve these meatballs with toothpicks as an appetizer. But I usually serve them as a main dish for dinner. They're excellent on a bed of something that would soak up the sauce, such as any of the following:
I usually add an Asian-style vegetable such as sautéed bok choy, cabbage stir-fry, Asian Brussels sprouts, or Chinese green beans.
Alternatively, I add a salad like Asian cucumber salad or Asian cabbage salad.
Recipe Card
Oven-Baked Sweet and Sour Meatballs
Video
Ingredients
- 1 teaspoon olive oil - for pan
Meatballs:
- 1 pound lean ground beef - 85/15
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Glaze:
- ½ cup unsweetened ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons honey - or a sugar-free substitute
- 2 tablespoons light soy sauce - or a gluten-free alternative
- 1 teaspoon cornstarch - Optional, to thicken the sauce
Instructions
- Preheat the oven to 400°F. Brush a rimmed baking dish (such as a 9 X 13 dish) with oil.
- Mix the meatball ingredients (ground beef, salt, pepper, onion powder, and garlic powder) in a large bowl. Form 20 meatballs and place them in the prepared baking dish. Bake them for 10 minutes.
- While the meatballs are baking, whisk the glaze ingredients (ketchup, vinegar, honey, soy sauce, and cornstarch if using) in a medium saucepan. Heat the glaze over medium-low heat.
- Add the meatballs to the saucepan and turn to coat them in the sauce. Keep cooking, turning frequently, until the meatballs are cooked through and the sauce has thickened, for about 5 minutes. Serve immediately.
Notes
- When mixing the seasonings into the ground beef and shaping the meatballs, try to use a light touch and work the meat lightly. This will help prevent the meatballs from being too dense.
- The nutrition info assumes that real honey was used. Nutrition info if using a sugar-free sweetener: Calories 261, Total Fat 17g, Saturated Fat 7g, Sodium 643mg, Carbohydrate 4g, Fiber 0g, Sugars 0g, Protein 21g.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them covered in the microwave at 50% power. You can also freeze the cooled metaballs for up to three months.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
