Description
This version is inspired by a classic homemade recipe that’s been loved by families for decades. No fancy ingredients or complicated steps—just pantry staples and big flavor.
Ingredients
Scale
For the Meatballs:
- 1 ½ pounds ground beef – Choose 80/20 for juicy meatballs.
- 1 cup dry bread crumbs – Plain or Italian-style work well.
- 1 tablespoon dried minced onion – Adds savory depth without chopping.
- 1 egg – Binds everything together.
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ cup milk – Helps keep the meatballs moist.
For the Sweet and Sour Sauce:
- 1 cup brown sugar – Gives the sauce that signature sweetness and depth.
- ¾ cup ketchup – Adds tang and richness.
- ½ cup white vinegar – For a bright (tangy bite.)
- 1 tablespoon soy sauce – Adds umami and balances the sweetness.
- 1 teaspoon mustard powder – Optional (but great for a subtle zing.)
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easier cleanup.
Make the Meatballs
- In a large bowl, combine the ground beef, bread crumbs, minced onion, egg, salt, pepper, and milk. Mix until just combined—don’t overwork it, or the meatballs may become tough.
Shape and Bake
- Form into small, 1-inch meatballs (a cookie scoop helps keep them uniform). Place them in a single layer in the prepared baking dish. Bake for 20–25 minutes, or until browned and cooked through.
Mix the Sauce
- While the meatballs are baking, combine all the sauce ingredients—brown sugar, ketchup, vinegar, soy sauce, and mustard powder—in a medium saucepan over medium heat. Stir well and bring to a gentle simmer until sugar is dissolved and sauce thickens slightly (about 5 minutes).
Coat and Finish
- Remove the meatballs from the oven. Drain any excess grease, then pour the warm sweet and sour sauce over them. Return to the oven and bake for another 10–15 minutes, allowing the sauce to thicken and glaze the meatballs.