Origin Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

This East-meets-West favorite draws inspiration from Chinese sweet-and-sour cooking traditions, blending the umami of soy sauce, the brightness of vinegar, and the sweetness of pineapple or sugar. The name roughly translates to “Sweet and Sour Beef Pineapple Spicy Balls” — a festive-sounding dish often seen in Chinese-American kitchens.

What I Love About This Recipe

The meatballs are juicy and flavorful on their own — but once coated in the sticky, vibrant sauce, they become downright addictive. It’s a crowd-pleasing appetizer or main that’s easy to make ahead.

Also Read : Chicken Alfredo Rice Casserole

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Recipe by RecipeWikki

Servings

6

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Ingredients

• 1 lb (450g) ground beef

• 1 egg

• ¼ cup breadcrumbs

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 2 green onions, finely chopped

• 1 tbsp soy sauce

• Salt & pepper, to taste

• ½ cup ketchup

• ¼ cup rice vinegar (or white vinegar)

• ⅓ cup brown sugar

• 2 tbsp soy sauce

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (slurry)

• ½ cup pineapple chunks (optional, for extra sweetness)

• Chili flakes or sliced red chili (optional, for heat)

Directions

• Preheat oven to 400°F (200°C).
• In a bowl, mix beef, egg, breadcrumbs, garlic, ginger, soy sauce, green onion, salt, and pepper.
• Roll into 1-inch balls and place on a parchment-lined baking sheet.
• Bake for 18–20 minutes or until fully cooked and browned.
• In a saucepan over medium heat, combine ketchup, vinegar, sugar, soy sauce, sesame oil, and pineapple (if using).
• Bring to a simmer, then add cornstarch slurry. Stir until thickened (about 2–3 minutes).
• Add chili flakes or sliced red chili for a spicy kick, if desired.
• oss baked meatballs in the hot sauce until well coated.
• Simmer for 2–3 minutes to let the flavors absorb.
• Serve warm, garnished with green onions or sesame seeds.
• Great over rice or noodles, or as a party appetizer with toothpicks.

Notes

• Swap beef for pork or chicken, or use plant-based ground for a vegetarian version.
• Sauce can be made ahead and stored in the fridge for up to 3 days.
• For extra richness, pan-fry the meatballs instead of baking.

The post Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu) appeared first on RecipeWikki.

Origin Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Inspired by the sweet and sour flavor profile beloved in Chinese cuisine, this dish is a home-style adaptation featuring meatballs instead of traditional pork or chicken pieces. The name Suan T’ien Niu Jou Po Lo La Tzu reflects the sweet (suan t’ien), tangy, and rich flavors of this fusion-style creation.

What I Love About This Recipe

It’s a flexible, family-friendly recipe that can be served as an appetizer or main course. The balance of sweet and sour sauce with the savory meatballs is addictive — great with steamed rice or noodles.

Also Read : No-Bake Cheesecake Flag Cake

Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

340

kcal

Ingredients

• 1 lb (450 g) ground beef

• ¼ cup breadcrumbs

• 1 egg

• 2 cloves garlic, minced

• 1 teaspoon soy sauce

• 1 teaspoon sesame oil

• Salt and pepper, to taste

• 2 tablespoons vegetable oil (for frying)

• ½ cup ketchup

• ½ cup rice vinegar (or white vinegar)

• ⅓ cup sugar

• 1 tablespoon soy sauce

• ½ cup water

• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

• 1 cup pineapple chunks (fresh or canned)

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 small onion, cut into chunks

Directions

• In a large bowl, mix ground beef, breadcrumbs, egg, garlic, soy sauce, sesame oil, salt, and pepper. Form into small meatballs (about 1–1½ inches).
• Heat vegetable oil in a large skillet or wok over medium heat. Fry meatballs in batches until browned on all sides. Remove and set aside.
• In a saucepan, combine ketchup, vinegar, sugar, soy sauce, and water. Bring to a simmer. Add cornstarch slurry and cook until the sauce thickens and becomes glossy.
• In the same skillet or wok, stir-fry bell peppers, onion, and pineapple for 2–3 minutes.
• Add meatballs to the pan and pour over the sweet and sour sauce. Gently toss to coat evenly.
• Simmer for 3–5 minutes until the meatballs are heated through and the vegetables are tender-crisp.
• Serve hot with steamed rice or noodles.

Notes

• You can substitute ground pork or chicken for the beef.
• Adjust the sweetness or tanginess of the sauce to your preference.
• Double the sauce if you like your meatballs extra saucy!

The post Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu) appeared first on RecipeWikki.