Sweet & Sour Meatballs

Print Recipe

Tender, tangy, and boosted with a splash of W Sauce—these Sweet & Sour Meatballs hit all the notes: bold, bright, and built for game day.

Ingredients

For the Meatballs:

• 1 lb ground beef
• ½ lb ground pork
• ½ cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• ¼ cup finely minced onion
• 1 tbsp soy sauce
• 1 tbsp Bear & Burton’s W Sauce
• Salt & pepper, to taste

For the Sauce:

• ½ cup ketchup
• ⅓ cup rice vinegar
• ¼ cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp Bear & Burton’s W Sauce
• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
• Optional: pineapple chunks or splash of pineapple juice

Instructions

1. Make the Meatballs:

1. Preheat oven to 400°F.
2. In a large bowl, mix all meatball ingredients until just combined—don't overmix.
3. Form into 1-inch balls and place on a parchment-lined baking sheet.
4. Bake for 15–18 minutes until browned and cooked through.

2. Make the Sauce:

1. In a saucepan, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and W Sauce.
2. Bring to a simmer over medium heat.
3. Stir in cornstarch slurry and cook until thickened (about 2–3 minutes).
4. Optional: Add pineapple chunks or juice for a fruity twist.

3. Toss & Serve:

1. Add cooked meatballs to the sauce and stir gently to coat.
2. Simmer together for 5 more minutes to soak in all that flavor.
3. Serve warm with toothpicks, or over rice to stretch into a meal.

Chef Paddy’s Tips

• Don’t Overmix: Mix until just combined for tender, juicy meatballs—dense meatballs are not the move.
• Make Ahead: Meatballs can be made ahead and reheated in sauce for even deeper flavor.
• Next-Day Sub: Toss leftovers into a hoagie roll with provolone for a game day sub that slaps.

Let’s cook with heart and hustle.