Sweet and Sour Meatballs

5 from 2 ratings

from kristineskitchenblog.com

Sweet and sour meatballs with a delicious 3-ingredient sweet and sour sauce are an easy dinner or party appetizer! The meatballs are packed with flavor and baked in the oven until they're golden and juicy. I serve them with the sauce on the side for dipping, or drizzle the sauce over the meatballs, rice and vegetables for a quick meal.

Prep Time15

Cook Time15

Total Time30

Servings: servings

Calories: 194kcal

Author: Kristine Rosenblatt

Ingredients

Meatballs:

1 egg
1 tablespoon low sodium soy sauce
1 tablespoon hoisin 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
⅛ teaspoon black pepper
½ cup Panko bread crumbs
1 pound ground turkey I used 93% lean*

Sweet and Sour Glaze:

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

Instructions

Make the meatballs: Preheat oven to 400° F. Lightly grease a rimmed baking sheet with olive oil, canola oil or avocado oil.
Combine all meatball ingredients except for the ground turkey (egg, soy sauce, 1 tablespoon hoisin sauce, garlic, ginger, green onions, salt, pepper and panko bread crumbs) in a large bowl. Stir with a fork until well mixed.
1 egg, 1 tablespoon low sodium soy sauce, 1 tablespoon hoisin sauce, 1 clove garlic, 1 teaspoon minced fresh ginger, 3 green onions, ¼ teaspoon salt, ⅛ teaspoon black pepper, ½ cup Panko bread crumbs
Add the ground turkey and mix with your hands until just combined.
1 pound ground turkey
Form the mixture into 1 ½-inch meatballs and place on the greased baking sheet. (If the mixture sticks to your hands, try forming the meatballs with slightly damp hands.) You can space the meatballs fairly close together, so long as they aren’t touching. You will make about 18 meatballs.
Bake for 12-16 minutes, until cooked through. The center of the meatballs should register at least 165° F on an instant-read thermometer. Optional: brush some of the glaze over the tops of the meatballs during the last minute of the cook time.
While the meatballs bake, make the sweet and sour glaze: Combine all glaze ingredients (hoisin sauce, honey and rice vinegar) in a small bowl. Whisk until smooth. Serve meatballs with glaze for drizzling or dipping.
¼ cup hoisin sauce, ¼ cup honey, 2 tablespoons rice vinegar
Serve meatballs with brown rice, white rice or noodles, plus sautéed or roasted vegetables, or as desired. These also make a great appetizer, served on toothpicks with the glaze for dipping.

Video

Notes

Ground Turkey: I don't recommend using leaner ground turkey than 93% since you need a little bit of fat for moisture and flavor. You can also make this recipe with ground chicken, ground beef or ground pork.
To Freeze Before Baking: Place the uncooked meatballs on a parchment-lined baking sheet or baking dish. The meatballs can be spaced closely together but should not be touching. Place in the freezer for 2 hours, until frozen through. Transfer the frozen meatballs to a zip-top freezer bag and seal airtight. Store in the freezer for up to 2 months. Label the bag so you’ll remember what’s inside and when to use it by! To bake, thaw them overnight in the refrigerator and then cook according to the recipe instructions.
To Freeze After Baking: Let the cooked meatballs cool completely, then store them in an airtight container in the freezer for up to 2 months. To reheat, thaw meatballs overnight in the refrigerator. Then wrap them in foil (to keep them from drying out) and warm in a 350° F oven for 12-15 minutes, until heated through.

Nutrition

Nutrition information is only an estimate.