Chinese sweet and sour meatballs stand out for their succulent texture and rich flavor. Discover a quick and easy way to make them from scratch!
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About the dish
No doubt “sweet and sour” is an iconic flavor combination in Chinese cuisine. Today, I’m sharing a recipe for Sweet and Sour Meatballs (Táng Cù Wán Zi/糖醋丸子) to expand my collection. If you’ve enjoyed Sweet and Sour Ribs or Sweet and Sour Fish, this might become your next favorite!
As its name suggests, this dish features tender, juicy meatballs coated in a tangy, sweet, and aromatic sauce. It’s as succulent as Pearl Meatballs, offers a richer taste than Chinese Meatball Soup, and is much easier to prepare than Lion’s Head Meatballs.
While testing this recipe, I made it multiple times over the past week. My family loved being taste testers and kept asking for more. I’m confident you’ll enjoy it too!
Why this recipe
- The meatballs are baked instead of deep-fried, making the process hassle-free and healthier
- You can partially prepare the dish in advance
- Store-bought meatballs can be used as a time-saving shortcut.
Ingredients
You’ll need two sets of ingredients for this recipe: one for the meatballs and one for the sweet and sour sauce.
For the meatballs
- Ground meat. It can be pork, beef, chicken, or turkey. For a better taste, use one with a high content of fat.
- Egg. It helps tenderize the meat and binds the mixture together.
- Cornstarch. It also serves as a tenderizing agent.
- Panko breadcrumbs. They add lightness and help retain moisture in the meatballs.
- Soy sauce
- Sesame oil
- White pepper
- Salt
- Garlic powder, optional
For the sauce
- Black rice vinegar. It provides tanginess and adds a complex aroma to the overall flavor. White rice vinegar can be used as a substitute, but the former is preferable.
- Tomato ketchup. It complements the vinegar to enhance the rich, sour taste.
- Sugar. Regular white sugar or traditional Chinese rock sugar can be used.
- Cornstarch. It thickens the sauce.
- Light soy sauce
- White pepper
🌟 NOTE: Feel free to adjust the ratio of sour ingredients (vinegar and ketchup) to the sweet component (sugar) to achieve your preferred balance.
Cooking procedure
Step 1: Prepare the meatballs
Begin by mixing all the ingredients for the meatballs. Avoid overmixing; once the mixture is cohesive and well-combined, proceed to the next step.
Divide the mixture into small, evenly sized portions. I use a heaped tablespoon for each, which weighs approximately 1 oz (28 g) as a reference.
Next, use your hands to shape each portion into a round meatball.
🌟 NOTE: I wear kitchen gloves to roll the meatballs, which helps prevent sticking. Alternatively, you can use bare hands coated with a thin layer of cooking oil.
Step 2: Bake the meatballs
Place all the meatballs into a baking dish. If your dish lacks a non-stick coating, unlike mine, make sure to line it with parchment paper to prevent sticking.
Put the dish over the middle rack of a preheated oven at 350ºF (180ºC), or 320ºF (160ºC) if fan-assisted. Bake for about 12 minutes.
🌟 NOTE: The cooking time may vary slightly depending on your oven’s performance. If unsure, check one meatball with a kitchen thermometer. The internal temperature should reach 160ºF (71ºC). Be careful not to overcook, as this can make the meatballs less juicy and tender.
Step 3: Cook the sauce
Mix all the ingredients for the sauce thoroughly.
Then, pour the mixture into a skillet. Heat it over low heat, stirring constantly with a spatula.
Watch closely as the consistency changes. When the sauce is just thick enough to coat the spatula, proceed to the next step.
🌟 NOTE: The sauce thickens quickly, so be careful not to overcook it, as this can cause it to become lumpy.
Step 4: Combine the dish
Add the baked meatballs to the thickened sauce with the heat turned off. Gently toss them to ensure they are evenly coated. Finally, sprinkle with toasted sesame seeds (optional) and serve immediately.
Serve & make ahead
The simplest way to serve sweet and sour meatballs is over a bed of freshly steamed rice, accompanied by a vegetable side such as Garlic Broccoli, Bok Choy Stir-Fry, or Tiger Skin Peppers.
When preparing this dish as part of a multi-dish feast that requires significant time and effort (e.g. Chinese New Year Feast), I usually bake the meatballs in advance. Just before serving, I reheat them by tossing them in a little oil and then adding the sauce to combine.
Other takeout favorites
Looking for other recipes for takeout dishes? Try these:
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Love this recipe? Please leave a 🌟🌟🌟🌟🌟 rating and a comment. Thank you!
Sweet and Sour Meatballs (糖醋丸子)
Ingredients
For the meatballs
- 1 lb ground pork, or beef, chicken, turkey, see note 1
- 1 egg
- 2 tablespoon panko breadcrumbs
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- ¼ teaspoon garlic powder, optional
For the sauce
- 3 tablespoon tomato ketchup
- 2 tablespoon black rice vinegar, or white rice vinegar
- 2 tablespoon sugar
- 1 tablespoon light soy sauce
- 2 teaspoon cornstarch
- ¼ teaspoon ground white pepper
- 2 tablespoon water
Optional garnishing
- Toasted sesame seeds
Instructions
Shape the meatballs
- Put ground meat into a mixing bowl. Add egg, breadcrumbs, cornstarch, light soy sauce, sesame oil, salt, white pepper, and garlic powder (optional). Mix until well combined.
- Divide the mixture into 20-22 equal portions (about 1 heaping tablespoon each). Use your hands to shape each portion into a ball.
Bake the meatballs
- Preheat the oven to 350ºF (180ºC) or 320ºF (160ºC) for a fan-assisted oven.
- Arrange the meatballs on a baking dish (line it with parchment paper if it isn't non-stick). Place the dish over the middle rack of the oven. Leave to bake for about 12 minutes (see note 2).
Cook the sauce
- In a bowl, combine tomato ketchup, black rice vinegar, sugar, light soy sauce, cornstarch, white pepper, and water. Stir until smooth and lump-free.
- Pour the mixture into a skillet. Cook over low heat while stirring with a spatula constantly. Once the sauce is nearly at the desired consistency, add the baked meatballs.
- Turn off the heat and gently stir the meatballs until they are evenly coated in the sauce. Optionally, sprinkle toasted sesame seeds over before serving.
Notes
Your Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These meatballs are so tender and flavoursome! I love the sauce too. I agree that Chinkiang black vinegar is the best choice. Will cook this again. Thanks, Wei!
You’re welcome Joella! I’m so glad you enjoyed the meatballs and the sauce. Chinkiang black vinegar really does make a difference—happy to hear you’ll be making it again!