Name: Asian Sweet and Sour Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 pounds lean ground pork; 2 cups fine bread crumbs; 2 (8 ounces) cans of Water Chestnuts, finely chopped; 2 bunches of Green Onions, finely chopped; 1/4 cup Soy sauce; 3 eggs; 2 teaspoons Kosher salt; Cornstarch (for frying); Canola oil (for frying); 1 can (10.5 ounces) of Campbell’s Beef Consomme; 2 cups pineapple juice; 1/2 cup white vinegar; 2 tablespoons rice wine vinegar; 3/4 cup granulated sugar; 2 tablespoons Soy sauce; 1 tablespoon grated fresh ginger; 1/2 cup cornstarch; 1 cup cold water

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Asian Sweet and Sour Meatballs are a flavorful, crowd-pleasing dish that’s both easy to make and versatile. Whether you’re hosting a game day gathering or looking for a unique entree to serve at dinner, these meatballs are sure to be a hit.

I have a soft spot for meatballs, and I’m sure I’m not alone. They’re an ideal choice for appetizers at any gathering, especially game day celebrations. Place them in a chafing dish, and they’ll quickly become the center of attention. My introduction to Asian meatballs came years ago through a recipe I can’t quite trace back. In the lead-up to my beloved Los Angeles Rams’ Super Bowl appearance in 1999, I decided to revisit that recipe, applying what I’d learned in the kitchen to elevate it with fresh, high-quality ingredients. The result? A dish that transformed those familiar flavors into something truly extraordinary.

When game day arrived, these Asian Sweet and Sour Meatballs stole the show—packed with bold flavors and a perfectly tender texture, they were the star of the spread and a crowd favorite.

First-Things-First: Mise en Place

To successfully prepare this Asian Sweet and Sour Meatballs recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises, making things far less stressful in the kitchen.

Ingredients for Sweet and Sour Meatballs

Meatballs

Lean Ground Pork: The base of the meatballs, creates a tender texture and rich, juicy flavor.
Fine Bread Crumbs: Helps bind the meatballs while keeping them moist.
Water Chestnuts: Finely chopped for a subtle crunch and unique texture.
Green Onions: Chopped for a mild onion flavor and a pop of freshness.
Soy Sauce: Adds savory umami depth to the meatballs.
Eggs: Help bind the ingredients together for perfectly formed meatballs.
Kosher Salt: Enhances the natural flavors of the ingredients.
Cornstarch (for frying): Coats the meatballs for a crisp, golden exterior.
Canola Oil (for frying): Neutral-flavored oil with a high smoke point, perfect for frying.

Sauce

Campbell’s Beef Consommé: Adds a rich, savory backbone to the sauce.
Pineapple Juice: Brings sweetness and a fruity tang to the sauce.
White Vinegar: Adds sharp acidity to balance the sweetness.
Rice Wine Vinegar: Provides a mild, slightly sweet tang for depth.
Granulated Sugar: Sweetens the sauce to achieve the signature sweet-and-sour profile.
Soy Sauce: Contributes a salty, umami-rich layer of flavor.
Fresh Ginger Paste: Infuses the sauce with warm, aromatic spice.
Cornstarch: Thickens the sauce for a glossy finish.
Cold Water: Used to dissolve the cornstarch for easy incorporation.

Let’s Make Some Sweet and Sour Meatballs

Preparing the Meatballs

Chop Ingredients: Finely chop the water chestnuts and green onions into small pieces.

Mix the Meatball Mixture: In a large mixing bowl, combine the lean ground pork, bread crumbs, chopped water chestnuts, green onions, soy sauce, kosher salt, and eggs. Mix everything together by hand until just combined—avoid overmixing to keep the meatballs tender.

Form the Meatballs: Using your hands, gently shape the mixture into approximately 1 ½-inch meatballs. Take care not to pack the meat too tightly, as this can make the meatballs tough and rubbery when cooked. Place the formed meatballs onto a cookie sheet.

Cooking the Meatballs

Heat the Oil: In a large skillet, heat about ½ inch of canola oil to 360°F.

Cook the Meatballs: Fry the meatballs in batches, roll each meatball in cornstarch before placing them into the pan, turning occasionally to brown them evenly on all sides. Cook until the internal temperature reaches 160°F, about 5-7 minutes.

Drain the Meatballs: Remove the cooked meatballs and place them on a paper towel-lined cookie sheet to drain.

Making the Sauce

Combine Sauce Ingredients: In a medium saucepan, add the beef consommé, pineapple juice, white vinegar, rice wine vinegar, granulated sugar, soy sauce, and fresh ginger paste. Heat over medium-high heat until the mixture just starts to boil, then reduce the heat to medium.

Thicken the Sauce: In a small bowl, mix the cornstarch with cold water until smooth. Slowly add the cornstarch mixture to the saucepan, stirring constantly. Cook for 3-5 minutes, or until the sauce is clear and thickened.

Serving the Meatballs

Combine Meatballs and Sauce: Place the cooked meatballs in a serving dish or chafing dish and pour the sweet and sour sauce over the top. Serve immediately and enjoy!

How to Store These Meatballs

If you have leftovers (or want to make these meatballs ahead of time), here’s how to store them properly:

Refrigerating

Meatballs Only: Allow the cooked meatballs to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days.
Meatballs with Sauce: If the meatballs are already coated in sauce, store them together in an airtight container. They will keep in the refrigerator for up to 3 days as well.

Freezing

Meatballs Only: For longer storage, freeze the meatballs without sauce. Arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container. Store for up to 3 months.
Reheating Frozen Meatballs: To reheat, bake the meatballs in a 350°F oven until warmed through, about 15-20 minutes, or heat them in a skillet with a little oil.
With Sauce: If freezing with sauce, let both the meatballs and sauce cool completely. Store in a freezer-safe container or freezer bag, ensuring there’s enough space for the sauce to expand as it freezes.

Reheating Meatballs with Sauce

To reheat refrigerated or frozen meatballs with sauce, place them in a saucepan or skillet over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce thickens too much during reheating.

Storing these meatballs properly ensures they stay just as flavorful and tender when you’re ready to enjoy them again!