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Oven-Baked Sweet and Sour Meatballs Recipe

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4 from 8 reviews

These Oven-Baked Sweet and Sour Meatballs feature flavorful lean ground beef baked to perfection and coated in a tangy, sweet, and savory glaze made from ketchup, rice vinegar, honey, and soy sauce. This quick and easy recipe delivers a delicious homemade meal ready in just 40 minutes, perfect for a family dinner or meal prep.

Ingredients

Meatballs

  • 1 teaspoon olive oil (for pan)
  • 1 pound lean ground beef (85/15)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder

Sweet and Sour Glaze

  • 1/2 cup unsweetened ketchup
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey (or a sugar-free substitute)
  • 2 tablespoons light soy sauce (or a gluten-free alternative)
  • 1 teaspoon cornstarch (Optional, to thicken the sauce)

Instructions

  1. Preheat and prepare dish: Preheat the oven to 400°F (200°C). Lightly brush a rimmed baking dish, such as a 9 x 13 inch dish, with olive oil to prevent sticking.
  2. Mix and form meatballs: In a large bowl, combine the ground beef, kosher salt, black pepper, onion powder, and garlic powder. Mix thoroughly until evenly combined. Shape the mixture into 20 evenly sized meatballs and place them spaced evenly in the prepared baking dish.
  3. Bake the meatballs: Bake the meatballs uncovered in the preheated oven for 10 minutes to begin cooking and browning the exterior.
  4. Prepare the sweet and sour glaze: While the meatballs bake, whisk together the ketchup, rice vinegar, honey, light soy sauce, and cornstarch (if using) in a medium saucepan. Heat over medium-low heat, stirring constantly, until warmed through and slightly thickened.
  5. Combine and finish cooking: Transfer the partially baked meatballs to the saucepan with the warm glaze. Gently turn the meatballs to coat fully in the sauce. Continue cooking on medium-low heat, stirring and turning frequently, until the meatballs are fully cooked through and the sauce thickens further, about 5 more minutes.
  6. Serve: Remove from heat and serve the sweet and sour meatballs immediately, spooning extra glaze over them as desired.

Notes

  • Use a sugar-free honey substitute or adjust sweetness to accommodate dietary preferences.
  • Cornstarch is optional but helps to thicken the glaze further if desired.
  • Light soy sauce can be substituted with tamari or gluten-free soy sauce for those with gluten sensitivities.
  • Ensure meatballs are cooked to an internal temperature of 160°F for food safety.
  • These meatballs can be served over rice, noodles, or steamed vegetables for a complete meal.
  • Leftovers store well in the refrigerator for 3-4 days and reheat gently on the stovetop or microwave.

Find it online: https://bitezly.com/oven-baked-sweet-and-sour-meatballs-recipe/