Forget the frozen meatballs and whip up a fast and fresh recipe for Baked Sweet and Sour Meatballs in 30 minutes or less. Just add fried rice or lo mein noodles to complete your feast!
Table of Contents
Homemade meatballs make a weekly appearance at our house and are a dinnertime favorite of my husband and my four kiddos.
And it’s no secret that we’re also big fans of anything sweet and sour. From sweet and sour pork tenderloin to sweet and sour shrimp stir-fry and now, rounding out (food pun count: 1) the lineup: sweet and sour meatballs.
So what separates this recipe from all the other ones out there? A lick-the-spatula-and-your-plate homemade sweet and sour sauce that pairs perfectly with the garlicky meatballs but would work equally as well atop chicken breasts, as a dipping sauce for kale and chicken egg rolls or simply drizzled over white rice, if you’re into that sort of thing. #iam
Toss in a few chunks of fresh pineapple and there will be multiple candidates for President of the Clean Plate Club.
Best of all? The meatballs are baked at a high temp so they’re ready for tossing in minutes, and that means dinner is on your table in 30 minutes or less.
You’ll make a simple panade for this meatball recipe, which is just a mixture of breadcrumbs and a liquid such as milk, water or stock. Panade is the secret to the juiciest, tenderest meatballs.
For the meatballs you’ll need:
- Breadcrumbs: I recommend using Panko because the extra-crispy crumbs soak up moisture and lend the best texture.
- Milk: I prefer to use whole milk but any variety works.
- Ground meat: I recommend using your favorite ground meat or ground meat combo. I’m a big fan of turkey meatballs, but chicken, pork or beef all work, too!
- Garlic: For an intensified garlic experience, don’t hold back!
- Yellow onion: The size of the onion pieces will affect the texture of your meatballs so aim for a fine mince, which allows the onion to blend more seamlessly into the mixture. To achieve a fine mince, follow these steps: Cut the onion into thin slices, make horizontal cuts, then vertical cuts, and finally, make downward cuts to create small, uniform pieces.
- Egg: Serves as a binding agent ensuring the meatballs maintain their shape during cooking. Beat the egg separately before adding, for a more even distribution.
For the sweet and sour sauce you’ll need:
- Garlic: Finely minced to add depth of flavor.
- Pineapple juice: If using canned, choose unsweetened juice to control the sweetness in your sweet and sour sauce.
- Ketchup: Contributes a sweet and tangy flavor profile, which is essential for achieving the characteristic sweet and sour taste. I prefer the no-sugar added ketchup but use whatever you have!
- Brown sugar: Adds just the right amount of sweetness.
- Soy sauce: Adds a depth of savory richness, bringing an umami undertone to the sauce. I usually opt for low-sodium soy sauce for better control over salt content.
- Cornstarch plus water: Mixing cornstarch with water creates a slurry that will thicken the sauce once boiled.
- Diced pineapple: This won’t go into the sauce but will be tossed together with the sauce and meatballs before serving to add an extra burst of flavor.
Kelly’s Note: I prefer to buy the pineapple juice separately just to make sure I have enough.
See the recipe card for full information on ingredients and quantities.
Getting these baked meatballs on your dinner table takes just 30 minutes and three simple steps: making the meatballs, making the sauce and tossing them together. Let’s dive into the details:
MAKE THE MEATBALLS:
- Make a panade. In a small bowl, stir together the breadcrumbs and milk and let sit for 5 minutes. This brief resting period ensures the breadcrumbs fully absorb the liquid, creating irresistibly moist meatballs.
- Prepare the meatball mixture. In a large bowl, combine the ground turkey, garlic, onion, egg, salt, pepper and breadcrumb-milk mixture, mixing with your hands just until combined.
- Shape. Using your hands, break off 2 or 3 tablespoons of the meat mixture and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
- Bake in a 500°F oven for 12 to 15 minutes. Use a meat thermometer to ensure they reach the recommended internal temp.
MAKE THE SWEET AND SOUR SAUCE:
- Cook the garlic. Add olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the minced garlic and cook until golden brown. Stir the garlic frequently to avoid burning.
- Whisk in the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
Pro Tip: Whenever cornstarch is involved, it’s essential to bring the sauce to a boil. Skipping this step will lead to a soupy sauce rather than a thick syrup.
- Toss and serve. Transfer the cooked meatballs to a large bowl then add the diced pineapple and prepared sauce. Toss to combine and serve immediately.
How do you keep meatballs moist?
My secret weapon for moist meatballs? A mini muffin pan! All of the juices released as the meatballs cook get soaked back into them.
No mini muffin pan? No problem! Simply coat a 9×13 baking dish with cooking spray and arrange the meatballs in rows. The cooking time is the same whether you use a baking dish or a mini muffin pan.
- Keep each meatball about the same to ensure even cooking. A small cookie scoop is my go-to tool for shaping, ensuring each meatball is the same size and it speeds up the process, too.
- Mix the ingredients just until they are combined. Overmixing can lead to a denser texture, so avoid excessive stirring or kneading.
- Before shaping the meatballs, wet your hands slightly to prevent the meat mixture from sticking.
These sweet and sour meatballs with pineapple need little more than steamed coconut rice, but for a truly takeout-inspired dinner, serve them alongside:
- Chinese Garlic Green Beans or 10-Minute Garlic Bok Choy
- Air Fryer Cream Cheese Wontons or Crispy Baked Crab Rangoon
- One-Pan Bacon and Egg Fried Rice
- Homemade Fortune Cookies
- … or any of these other takeout-inspired recipes!
Common Questions
Absolutely! I prefer to cook the meatballs, cool them completely and then freeze them in an airtight container or sealable plastic bag (without the sauce). To reheat them from the frozen state, I find they remain most moist by microwaving them in a shallow bowl with a splash of water for 1-minute increments until warmed through.
Milk is commonly used in meatball recipes because it contributes to their tenderness and adds moisture. It also acts as a binder and helps to control the texture–more milk results in a softer, more tender meatball, while less milk yields a firmer texture.
It depends on your personal preference and the recipe you are using. Baking meatballs can give them a crispy exterior while keeping the inside moist and tender. On the other hand, cooking meatballs in a sauce can infuse them with flavor and make them juicier. Some recipes may call for both methods – baking the meatballs first and then simmering them in the sauce to finish cooking. Ultimately, it’s up to you to decide which method you prefer but I guarantee that once you try these moist baked meatballs, you’ll be hooked!
- Baked Teriyaki Chicken Meatballs
- Baked Orange Chicken Meatballs
- Blackberry Jam Meatballs
- Baked Buffalo Chicken Meatballs
- Baked Hoisin Chicken Meatballs
- Baked Turkey Meatballs with Quinoa
- Cheese-Stuffed Meatballs
Ingredients
For the meatballs:
- 1/4 cup breadcrumbs
- 1/4 cup whole milk
- 1 1/2 pounds ground turkey, chicken, pork or a combination
- 1 Tablespoon minced garlic
- 2/3 cup minced yellow onion
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For the sauce:
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 cup pineapple juice
- 1/2 cup ketchup
- 1/4 cup light brown sugar
- 1 Tablespoon soy sauce
- 2 teaspoons cornstarch mixed with 1 Tablespoon water
- 1 cup diced pineapple
Instructions
Make the meatballs:
- Preheat the oven to 500°F. Grease 9×13 baking dish or mini muffin pan with cooking spray.
- In a small bowl, stir together the breadcrumbs and milk and let sit for 5 minutes.
- In a large bowl, combine the ground turkey, garlic, onion, egg, salt, pepper and breadcrumb mixture, mixing with your hands just until combined.
- Using your hands, break off 2 or 3 tablespoons of the meat mixture and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
- Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs bake, make the sauce.
Make the sauce:
- Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the minced garlic and cook, stirring, until golden brown.
- Whisk in the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
- Transfer the cooked meatballs to a large bowl then add the diced pineapple. Add the prepared sauce and toss to combined. Serve immediately.
Kelly’s Notes
- Keep each meatball about the same to ensure even cooking. A small cookie scoop is my go-to tool for shaping, ensuring each meatball is the same size and it speeds up the process, too.
- Overmixing can lead to a denser texture, so mix the ingredients just until they are combined.
- Before shaping the meatballs, wet your hands slightly to prevent the meat mixture from sticking.
- How to Make Ahead: I prefer to cook the meatballs, cool them completely and then freeze them in an airtight container or sealable plastic bag (without the sauce). To reheat them from the frozen state, I find they remain most moist by microwaving them in a shallow bowl with a splash of water for 1-minute increments until warmed through.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
These were a hit in our house. To obtain the pineapple juice, I cut up a fresh, ripe pineapple, reserved 1 cup of cubed for the finish, and pureed and juiced the rest of the pineapple for the sauce. Baking the meatballs saves a ton of effort standing over the stove moving them around. Will put this one on repeat. ❤️
So glad you enjoyed it!
Got the directions for freezing the meatballs – what about making the sauce ahead and freezing it too (separately from the meatballs)? For reheating, would it be best to reheat them separately and then combine?
Hi Jeanie! You could freeze the sauce in an ice cube tray or smaller containers so it’s easier to defrost. Hope that helps!
So tasty! I really loved it with the coconut rice.
Such a great combo!
The sauce was much too sweet for our tastes, there wasn’t too much of the sour or tanginess, so I added 1/3 cup of vinegar to the mix. Turned out perfectly
Hi Kelly, in this recipe for the Sweet/Sour Meatballs you don’t list beef as one of the optional meats. I was thinking of doing 1/2 beef and 1/2 pork. Good idea or not?
I must mention, I have your cookbook and love it and have purchased a few for friends too. It is fabulous! Every single recipe of yours is so delicious and fairly easy. I’ve been following you for many, many years now and have enjoyed the journey immensely.
This makes me so happy, Connie! THANK YOU! Yes, half beef/half pork would be fantastic. Enjoy!
Tasty and simple
I’m so glad you enjoyed the recipe, Brian!
For the nutrition, how many meatballs is it for?
These meatballs were absolutely delicious
I’m so glad you enjoyed the recipe, Chelsea!
This is the best meat I’ve ever put in my mouth… anf I’ve put a lot in my mouth!!!!
I’m glad to hear that you enjoyed the recipe, Debbie!
Outstanding! Ground beef and double the sauce recipe and serve it with white rice! Husband LOVES it
So thrilled you enjoyed the recipe, Debbie!
Made tonight and it was so good! I only had a beef and pork mixture so that’s what I used.
For the sauce: I had to use a another 2 tsp of cornstarch as mine wasn’t thickening as it should, but that’s okay. I had to add a little water to my ketchup bottle to get the last bit lol, so that probably altered things a little bit.
Also added 1 and 1/2 orange peppers to the garlic in the saucepan, cut into bite size pieces.
I love how straightforward your recipe is laid out. You list meatballs and it’s ingredients. Then list sauce and it’s ingredients. So easy to view and understand:)
Thank you for such a great recipe!!
I’m so happy to hear that you enjoyed the recipe, Lisa! And that you found the recipe easy and clear to navigate – thank you!
I loved this dish, but I did make some substitutions. I used ground chicken instead of beef, ditched the ketchup and used fresh plum tomatoes, added red & green bell peppers and some fresh mushrooms and increased the amount of pineapple chunks. I served it over rice pilaf. It was amazing!
YUM! I’m so glad you enjoyed it, Doris!
I didnt have pineapple juice or pineapple, so i substituted with o.j. and mango. Tasted great.
I will do the pineapple next time. great recipe.
Awesome! I’m so thrilled you enjoyed the recipe, Sherry!
Family loved this recipe was so easy to put together
I’m so happy your family enjoyed the recipe!
I made and love the sweet and sour meatballs
I made these meatballs today, and they were delicious! It’s so nice to find healthy recipes that are so good! I will probably make these once a week.
Woohoo! I’m so thrilled you enjoyed the recipe, Linda!
Wow this is really really lovely. What a clever lady my family love this sweet and sour sauce with everything including the meat balls. Big hit without the vinegar. 10/10
I’m so glad your family enjoyed the meatballs, Rebecca!
Hope this question doesn’t sound stupid…but you mentioned baking this in a muffin tin and in the recipe it’s a baking dish…my question what is the difference from using a muffin tin to a baking dish….does the meatballs keep their shape better in a muffin tin and is the cooking time the same….
Hi Diane – Not a stupid question at all. My secret weapon for extra-juicy meatballs is a mini muffin pan. All of the juices released as the meatballs cook get soaked back into them. The cooking time is the same whether you use a baking dish or a mini muffin pan. Hope that helps! :)
This is so simple and delicious. I had to use gluten free crumbs and non dairy (oat) milk due to my intolerances. The recipe is still a fantastic meal! Thank you for presenting it to us!
You are so welcome, Paula! I’m thrilled you enjoyed the meatballs!
I enjoyed making this recipe, cut back on added brown sugar and still tasted sweet and tangy.
I’m so glad you enjoyed the recipe, Colleen!
So easy to make and was simply delicious.
I’m so glad you enjoyed the recipe, Alison!
Your recipes are excellent and easy to follow. How many times have I found an online recipe that just didn’t quite work out. So happy I found you :o) we LOVE these. I have a feeling it will become one of our go-to recipes!
Love reading this, Paula! I’m so thrilled you’ve been enjoying Just a Taste!
Looking for an easy appetizer to bring to a potluck Found this online. Very easy and delicious. The only addition I made was to add 1 TBSN of distilled white vinegar to give the sauce more of a sour taste. Am making it again tonight for dinner to serve over white rice. Definite keeper!! Thank you so much!
You are so welcome, Linda! I’m thrilled you’ve been enjoying the recipe!
Definitely making these! So excited. Do you use plain or seasoned breadcrumbs? :)
I use plain, but feel free to use whatever you have in your pantry!
Amazing! My family loved it! I added green and red peppers to the sauce and served over a bed of white rice.
I’m thrilled your family enjoyed the recipe, Tyna!
Perfect quick meal! I served it to my husband and my mom and we all loved it which rarely happens. Putting this in my rotation. Thank you.
You are so welcome, Steffanie! I’m thrilled everyone enjoyed the recipe!
This was the best sweet and sour turkey meatball recipe I have ever had! I ate it with stir fried peppers and onions over rice. It was the perfect blend of flavors. Thank you for this recipe as it took me all day to find one that looked delicious with the right blend of ingredients. I will be back to this site.
Amber
Yay! I’m so thrilled you enjoyed the recipe, Amber! And welcome to Just a Taste :)
I love the ingredients for the meatballs, can you please tell me what I can substitute milk with?
I don’t mix meat with milk.
Your help is much appreciated.
Thank you
Hi Huguette – Any type of stock would work!
So yummy and moist! Will definitely make these again.
I’m thrilled you enjoyed the recipe, Germaine!
These meatballs are the best by far! Everyone in the family asks for them all the time! It is easy to make, and love how the meatballs cook while the sauce is being made!
Thank you for this amazing recipe.
You are so welcome, Sandra! I’m thrilled your family has been enjoying the recipe!
Good day
Can I freeze the sweet and sour meat balls and if so should I freeze the sauce separately?
Much appreciated
Thank you
Fran
Hi Fran! I’ve never tried freezing these meatballs, but if you do, I’d freeze them before baking them and without the sauce.
I appreciate your quick response
I have to freeze the meatballs after cooking because the ground turkey had already been defrosted
So would you recommend I freeze the cooked meat balls separately and then prepare and add the sauce when ready to serve?
Thank you
Fran
Yes, Fran, that’s exactly what I would do :)
So tasty! At the end I added the pineapple and sauce to the baking dish I had cooked my meatballs and kept them warm in the oven until we were ready to serve. The flavours blended nicely :) Thanks for the recipe!
You are so welcome, Angela! I’m thrilled you enjoyed the recipe!
The sweet and sour meatballs have an excellent taste and so easy to make!
I’m thrilled you enjoyed the recipe, Esther!
The sweet & sour meatball sauce is fantastic – even the fussy 4 year old gobbled it up.
Love reading this, Sue!
Preheat to 500 degrees????
Yes! :)
Made it tonight and ot was really good! Everyone loved will just double the sauce net time
I’m so glad you enjoyed the recipe, Brandy!
This was delicious but lacked the sour so I added 3 tbsp white vinegar. Super delicious. Thanks for the recipe
You are so welcome, Kelly! I’m glad you enjoyed the recipe!
Delish! We used ground beef, and added onion, red peppers and vinegar that someone else suggested in the comments.
I’m so thrilled you enjoyed the recipe, Rebecca!
Could these be done in a crock pot? Pre make the meatballs and the sauce and just toss together and heat?
Absolutely yes, Kirsten!
So easy and so good!! The sauce is the perfect amount of sweet and the meatballs are tender. Highly recommend!!
I’m so thrilled you enjoyed the recipe, Amanda!
Tasted absolutely amazing!
I’m thrilled you enjoyed the recipe, Leeanna!
Omg so perfectly good!
We had a pineapple we needed to use up, threw it in the juicer for this recipe!!! Delish!
Woohoo! I’m so thrilled you enjoyed the recipe, Maggie!
Great, simple and ultimate tasty recipe :)
I’m so thrilled you enjoyed it!
This is the 2nd time I’ve made it. I start the sauce recipe with sliced onion and chopped bell peppers. A can of pineapple doesn’t have quite enough juice for a full cup, so I just top it up with water.
It’s super easy and delicious; hubby loves it.
I’m so thrilled you and your husband have been enjoying the recipe, Amber!
can i fry the meatballs instead of baking it?
I haven’t tried frying them so I’m not sure, but you’ll want to make sure if you do try that out that the interior cooks before the exterior gets too crispy.
can you make with turkey and beef I dont have enough of one or the other ?
That should work!
Where does the sour come in this recipe? I add a bit of vinegar to make it sour
Hi Lois! Feel free to add vinegar if you prefer yours more sour.
I have recipes that call for small amount of white vinegar. I cook a lot of chinese dishes and I used some rice vinegar once. I love the sour.
Does the pineapple juice come from the can of pineapples or should you buy pineapple juice separately?
Hi Ashley – I prefer to buy the pineapple juice separately just to make sure I have enough. :)
Can I use beef instead of ground turkey?
Absolutely!
Awesome sauce. I added a bit of onion and vinegar to mine.
I’m so glad you enjoyed the recipe, Jackie!
This was fantastic. The last s&s recipe was not great. The only change I would make is a bit less ketchup.
I’m so thrilled you enjoyed the recipe, Heather!
Much better than the last sweet n sour recipe we tried, perfect balance of flavors in the sauce and tasty meatballs. I added diced bell peppers from the garden to the sauce while cooking it. To give it a Thai flair, fresh chopped tomatoes and cucumbers could be added too.
I’m thrilled you enjoyed the recipe, Janna!
I’ve been looking for a great sweet & sour sauce recipe for ages & at last I’ve found one. Everyone loved it so it’s a keeper. Delicious.
SO thrilled you enjoyed the recipe!
This recipe was simply delicious and I certainly will make it again. We loved it!
I’m thrilled to read this, Carol!
I combined the sweet & sour turkey meatball recipe and the Asian meatball recipe (using just turkey no meat combo). I only used a pound of turkey because it’s fairly difficult to find a pound and a half of anything. I baked for 15 minutes at 500 then took out and brush some sweet-and-sour sauce on top and sprinkled with sesame seeds, then broiled at 500 for 10 minutes. Next time I’ll probably keep the Panko at the same amount but use half the milk. Obviously this was my fault for not using enough turkey but all the other proportions were great, Except I double the salt and pepper. Very nicely done best meatball recipes out there overall. Are used a different recipe for the sweet and sour that has pineapple and maraschino cherries. I also like others added green pepper to the sweet-and-sour sauce. To note the sauce that I put on top of the meatballs did not contain any of the pineapple or pepper chunks just use the sauce. It makes a wonderful glaze on the meatballs. I think this would also be great over shaved cucumber and carrots over the rice for a nice fresh crunch! Next time…
Awesome!
Every time I have made this there have been zero left-overs – it’s a huge crowd pleaser! I usually throw some sliced bell pepper in the sauce along with the pineapple chunks to sneak some veggies in with it :)
Love reading this, Megan! I’m so thrilled you’ve been enjoying the recipe!
These are delicious!! The sauce really makes this meal. I must admit I have used our favorite frozen meatballs so we don’t have to have to turn on the oven in the Iowa heat.My husband requests this often, and I am more than happy to oblige.
I’m thrilled you’ve been enjoying the recipe, Donna!
I made it and loved it. I gave my next door neighbor some and she wanted the recipe. Great job. Keep up the great work.
So glad you enjoyed the recipe, Rachel!
just made the recipe it’s awesome my wife and kids and i just fell in love with it very well put 2gether…thx
I’m so thrilled you and your family enjoyed the recipe, Eli!
We absolutely love it. It will be my go to recipe for sweet and sour from now on. I had to make a few adjustments to suit our taste, I reduced the sugar and added chili. Most delicious!
So glad you enjoyed the recipe, Martha!
Absolutely delicious! My picky eaters said the recipe was a keeper. I omitted the egg and used 1/2 cup pineapple juice + 1/2 cup orange juice and the flavor was amazing. Served on a bed of rice with roasted yellow peppers and steamed broccoli. A new family favorite!
Woohoo! I’m so thrilled you and your family enjoyed the recipe!
I made these today. I quadrupled the recipe and the meatballs turned out great. My spouse and 2 boys loved them.
So glad you enjoyed the recipe, Jodi!
Can I use orange juice instead of pineapple as I live in the country and do have any pineapple juice on hand?
Sure!
I made these with ground beef yesterday, to up my iron intake and they were amazing. My husband is out of town, but wanted me to save some for him for when he gets back! I will have to make more! :)
I’m so glad you enjoyed the recipe, Carolyn!
I made these but made a few changes. I added zucchini, red pepper, and green peas to the sauce while it was simmering and I used vegetarian frozen meatballs. This sauce is incredible!!! I consider myself a good cook, but these blew me away. I have shared the recipe excitedly with friends and will keep it to make again and again.
Awesome! I’m so thrilled you enjoyed the recipe, Cassidy!
Making these today
Added some onion, green peppers and ginger to my sauce
It already looks and smells divine.
Into the oven the meatballs go now.
Enjoy!
Super easy recipe. Made these for my dad and myself and we both loved them! He said he thought the sauce would go well with a little spice – so next time we may add a little white pepper.
I’m so thrilled you and your dad enjoyed the recipe, Angel!
Has anyone made these meatballs with ground beef? I’m sure they’re delicious as they are, but all I have at home is beef! ;)
Hi Erin! Ground beef would be delicious :)
Absolutely fool proof. Thanks for sharing.
You are so welcome, Jackie! I’m thrilled you enjoyed the recipe!
I made this just now, and this is the best sweet and sour recipe I’ve ever tried. My husband can’t stop going back and forth in the kitchen to have some
Love reading this! I’m thrilled you and your husband enjoyed the recipe, Rizza!
I have made a lot of different meatball sauces, but this one is by far the best. I added 4 heaping tablespoons of grape jelly because I have used it before and like the extra flavor. Thank you for your recipe.
WOW! Thank you so much, Lance! I’m thrilled you enjoyed the recipe. :)
Delicious!! I needed to add a little bit more breadcrumbs to be able to work the turkey into balls, but it came out perfect! I’ve never made meatballs at 500 before, and it cooked perfectly and had a yummy slightly crispy outside. My family devoured them. Thank you! Also, I made these with almond milk due to a dairy allergy and it came out perfect
I’m absolutely thrilled you enjoyed the recipe, Karen! And thanks so much for your note on using almond milk!
Has anyone ever pan fried these for a few minutes then transferred to a crock pot (with sauce) to simmer and finish cooking?
Hi Erin! I haven’t tried this but that should definitely work. Just keep it on low so they don’t get overcooked.
Thank you! I tried at a lower temp before I saw your reply and ya definitely didn’t cook fast enough. Have made these since at 500 and worked perfectly. These have become a staple in our house! One of the few meals the 3 year old eats without a fuss and something low fat I can eat for my gallbladder diet. Thank you!
You are so welcome, Rachel! I love hearing that you and your family have been enjoying the recipe! :)
500° seems insanely hot. Is this the correct temperature?
It’s correct, Rachel! :)
I only made the sauce and used frozen turkey meatballs. Easy to make. Smells so good and tastes great.
I’m thrilled you enjoyed the sauce recipe, Kristi!
Can I freeze them for later?
Our function got cancelled due to weather.
I still have the sauce and meatballs separate.
Hi Val! I’ve never tried freezing these meatballs, but if you do, I’d freeze them before baking them and without the sauce.
Made this and the kids loved it!
I’m so thrilled to hear this, Joy!
In the oven right now, smells delish so far :)
Woohoo!
Made needed more sauce but awesome
I’m so glad you enjoyed the recipe, Dave!
Made this tonight. Served over rice. Used a can of crushed pineapple and a half can of water rather than juice. Also use tapioca starch as it doesn’t taste like cornstarch. Better than some of the sweet and sour pork that comes from most takeout places. Excellent recipe
I’m so thrilled you enjoyed the recipe, Steve!
Great recipe, I made a double batch but ran short on pineapple juice so substituted apple juice. ½pineapple, ½apple, absolutely delicious.
I’m so glad you enjoyed the recipe, Kym!
Perfect sweet & sour recipe ❤️ I tried other recipe but this one is very accurate, highly recommended!
I’m so thrilled you enjoyed it!
I have tried many sweet n sour sauces for meatballs. This is a keeper for sure. I did omit the diced pineapple as my family is not a fan. they did not taste that there was pineapple juice in it. I did dice up some fresh peaches though. Delicious
I’m so thrilled you and your family enjoyed the recipe, Sue!
Baking the meatballs instead of frying them was so easy and much more healthier for us. Loved the sauce as well. This is definitely a keeper!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Sandra!
Healthy meal number two, turkey meatballs. This time real mash potato but they liked the cauliflower ones too!
Pat
Delicious! Made a little extra sweet and sour and put it in a casserole with rice. Went down an absolute treat, no leftovers!!
I’m thrilled you enjoyed the recipe, Liam!
The sweet and sour baked meatball recipe is fabulous. Thank you for sharing
You are so welcome, Helen! I’m thrilled you enjoyed it!
Easy and delicious! a keeper:)
I’m thrilled you enjoyed the recipe!
Ahhh!!! I can’t believe I stumbled upon you Kelly! Cooked this tonight for dinner so darn good. Best sweet and sour sauce and how good is just throwing it in the oven rather than frying. I also made your recipe of Cream cheese banana bread for dessert oh my gosh soooo devine. Highly recommend this recipe and totally following on Insta as well. :) I’m hooked.
I’m so thrilled you’re enjoying the recipes, Nora! Welcome to Just a Taste! :)
Very delicious
I’m thrilled you enjoyed the recipe!
Can the meatballs be fried instead of baked in the oven?
Do you mean pan-fried or deep-fried?
Love trying new recipes ,this one is the best one yet.I’will recommend this to my friends.Thank you for sharing.
I’m thrilled you enjoyed it, Linette!
This turned out excellent!!! I followed it to a T and wouldn’t change anything!!! So yummy!!! Highly recommend this recipe! Thank you
Awesome! I’m so thrilled you enjoyed the recipe, Anna!
Yummy ! I am making these tomorrow for a work Pot Luck:)
Thanks!
You are so welcome, Cora, enjoy!
Yum!! I made this and it was a hit. Every last bit of it was hobbled up. I added some green pepper to my sauce and we ate it over a bed of rice. Deeelish. I’ll def. be making this again.
I’m thrilled you enjoyed the recipe, Randi!
Hi, so excited to try these! What can i replace the pineapple with? or can i just leave it out?
Thanks
Hi Hannah! You can leave out the diced pineapple and replace the pineapple juice with orange juice.
Beautiful meatballs – cant wait to make these again! I made them slightly smaller than recommended and they were perfect!! Cooked them in the oven and left them simmering in the pan with S&S sauce until ready to eat – delish!
I’m so thrilled you enjoyed the recipe!
Sweet and sour sauce enjoyed by the whole family
I’m so glad you enjoyed it!
500 degrees??? Is that right?
Yes :)
Fantastic! Did a pork/chicken split. Tasty! Exactly 15 minutes, and used the mini muffin tin greased with olive oil. YUM:)
I’m thrilled you enjoyed the recipe, Heather!
These were delicious. Thanks for posting sweet and sour meatballs made from scratch !
You are so welcome, Liz! I’m thrilled you enjoyed the recipe!
Hi, will this recipe be ok to make with canned sweet and sour sauce? I am looking for an easy recipe to use at work, I’m a preschool cook. Thanks in advance!
Sure :)
Super delicious and easy to make! Meatballs were very moist and tasty
I’m so glad you enjoyed the recipe, Jen!
Easy and tastes great!! Meatballs are very moist!
I’m so thrilled you enjoyed the recipe, Melanie!
Excellent meatballs and super easy. I followed the recipe exactly, using pork. My son is somewhat of a picky eater and he loved them. So, I will be adding this recipe to my favorites. Thank you Kelly.
Woohoo! Love hearing this, Lea!
Really good ! When replacing the brown sugar for Splenda, and using fresh pineaple and his juice, it count for 1 Weight Watcher point per meat ball with some sauce and pineaple. I love it ! It was my first time cooking with ground chicken. I will do it again and I already shared this recipe with my sister. Thank you !
I’m so thrilled you enjoyed the recipe, Marie!
Can you substitute the milk in your meatball recipes for an egg instead?
Hi Marilyn – I haven’t tried that with this particular recipe so I can’t say with certainty what the results would be. Let me know if you give it a shot!
It tasted fantastic. Thank you so much !!
So glad you enjoyed the recipe, Anand!
This dish looks delicious. I need to try it at home.
Enjoy!