Sweet & Sour Meatballs

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 tablespoon soy sauce
• 1 tablespoon Bear & Burton’s W Sauce
• 1 tablespoon Chef Paddy’s Let’s Get After It

For the Sauce:

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

Instructions

1. Make the Meatballs:

1. Preheat oven to 400°F.
2. In a large bowl, mix the ground beef, ground pork, breadcrumbs, egg, garlic, onion, soy sauce, Bear & Burton’s W Sauce, and Chef Paddy’s Let’s Get After It until just combined—don’t overmix.
3. Form into 1-inch meatballs 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 Bear & Burton’s W Sauce.
2. Bring to a simmer over medium heat.
3. Stir in the cornstarch slurry and cook until thickened, about 2–3 minutes.
4. Optional: Add pineapple chunks or a splash of pineapple juice for a fruity twist.

3. Toss & Serve:

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

Chef Paddy’s Tips

• Don’t Overmix: Mix until just combined for tender, juicy meatballs.
• Build Flavor Early: Let’s Get After It gives the meatballs a strong savory backbone before the sauce ever hits.
• Make Ahead: Meatballs can be baked ahead and reheated in the sauce for even deeper flavor.
• Next-Day Move: Toss leftovers into a hoagie roll with provolone for a killer game day sub.

Sweet, tangy, savory, and built to disappear fast—this is party food with real flavor behind it.

Let’s cook with heart and hustle.