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Tangy Meatball Recipe Simple & Delicious

Tangy Meatball Recipe Simple & Delicious

4.41 from 5 votes
A quick and flavorful tangy meatball recipe that's perfect for busy weeknights. Juicy homemade meatballs are simmered in a zesty sweet-and-sour sauce made with ketchup, vinegar, and brown sugar. Simple ingredients, big flavor!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef 80/20 blend recommended
  • 0.5 cup breadcrumbs plain, dried
  • 0.25 cup milk
  • 1 large egg
  • 0.5 tsp salt
  • 0.25 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
Tangy Sauce
  • 0.75 cup ketchup
  • 0.5 cup brown sugar packed
  • 0.25 cup apple cider vinegar
  • 1 tbsp soy sauce low sodium preferred
  • 0.5 tsp onion powder
  • 0.25 tsp ground ginger

Method
 

Steps
  1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, salt, pepper, and garlic powder. Mix gently with your hands until just combined—do not overmix.
  2. Shape the mixture into 16 equal-sized meatballs, about 1.5 inches in diameter.
  3. Heat a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides (about 6–8 minutes). They do not need to be fully cooked through at this stage.
  4. Remove meatballs from the skillet and set aside. Pour off excess fat, leaving about 1 tablespoon in the pan.
  5. In the same skillet, whisk together ketchup, brown sugar, apple cider vinegar, soy sauce, onion powder, and ground ginger. Bring to a simmer over medium heat.
  6. Return the meatballs to the skillet, coating them in the sauce. Reduce heat to low, cover, and simmer for 10–12 minutes, or until meatballs are cooked through (internal temperature of 160°F).
  7. Serve hot over steamed rice or noodles. Garnish with chopped green onions or sesame seeds if desired.

Notes

For a spicier kick, add 0.25 tsp of red pepper flakes to the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.