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Sweet and sour meatballs are so tender and flavorful! You can make them ahead for a quick freezer meal for weeknight dinners. You will love the homemade 3 ingredient sweet and sour sauce! These healthy baked meatballs are made with ground turkey, ginger and hoisin.
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5 from 1 vote

Baked Sweet and Sour Meatballs

from kristineskitchenblog.com
Sweet and sour meatballs are a quick dinner recipe that you can make ahead and freeze. You will love the homemade 3 ingredient sweet and sour sauce! Serve them over rice or noodles.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 6 servings
Calories: 275kcal



  • 1 egg
  • 1 tablespoon hoisin sauce
  • 1 tablespoon reduced sodium soy sauce
  • 1 clove garlic minced
  • 1 teaspoon minced fresh ginger or ¼ teaspoon ground ginger
  • 3 green onions white and light green parts only, chopped
  • ¼ teaspoon salt
  • 1/8 teaspoon black pepper
  • ½ cup Panko or other breadcrumbs
  • 1 pound ground turkey

Sweet and Sour Glaze:

  • ¼ cup hoisin sauce
  • ¼ cup honey
  • 2 tablespoons rice vinegar or other white vinegar


  • Make the meatballs: Preheat oven to 400 degrees F. Lightly grease a rimmed baking sheet with olive oil.
  • Combine all meatball ingredients except for the ground turkey in a large bowl. Stir with a fork until well mixed.
  • Add the ground turkey and mix with a fork until just combined.
  • Form the mixture into 1 ½-inch balls and place on the prepared baking sheet. (If the mixture sticks to your hands, try forming the meatballs with damp hands.) You can space the meatballs fairly close together, so long as they aren’t touching. You will make about 20 meatballs.
  • Bake for 14-18 minutes, until cooked through. The center of the meatballs should register at least 165 degrees F on an instant-read thermometer.
  • Make the sweet and sour glaze: Combine all glaze ingredients in a small bowl. Whisk until smooth. Serve meatballs with glaze for drizzling or dipping.
  • Serve meatballs with brown rice or noodles and vegetables, as desired.

To freeze raw meatballs (before baking):

  • Place uncooked meatballs on a parchment-lined baking sheet or dish. They can be spaced closely together but should not be touching. Place in the freezer for 2 hours, until frozen through. Transfer frozen meatballs to a zip-top freezer bag and seal airtight. Store in the freezer for up to 2 months.
  • To bake a frozen raw meatball: Defrost in the refrigerator and then bake according to recipe instructions.

To freeze cooked meatballs:

  • Let meatballs cool completely. Place in a zip-top freezer bag and seal airtight. Store in the freezer for up to 2 months.
  • To reheat, first defrost in the refrigerator. Then wrap the meatballs in a piece of foil. (You can wrap all of the meatballs together, no need to individually wrap them.) Warm in a 350 degree F oven for 12-15 minutes, until heated through. (Wrapping the meatballs helps to keep them from drying out.)


Serving: 3meatballs with sauce | Calories: 275kcal | Carbohydrates: 23g | Protein: 23g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 110mg | Sodium: 500mg | Fiber: 1g | Sugar: 16g
Nutrition information is only an estimate.
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