Sweet Tangy Meatballs & Rice

Tender meatballs coated in a glossy sweet-tangy sauce, served over fluffy rice with colorful peppers for a comforting and flavor-packed meal.

Yield:

Serves 4

Ingredients

For the Meatballs:

1 lb ground beef (or half beef/half pork)
1 large egg
½ cup breadcrumbs
2 tablespoons milk
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons oil (for browning)

For the Sweet Tangy Sauce:

½ cup ketchup
⅓ cup brown sugar
¼ cup soy sauce
2 tablespoons vinegar (apple cider or white)
1 tablespoon honey
1 teaspoon garlic powder
1 teaspoon cornstarch (optional, for thickening)

For Serving:

3 cups cooked rice
1 cup sliced bell peppers (red, yellow, or orange)
Fresh parsley or green onion for garnish

Instructions

Prepare the Meatballs:

In a bowl, combine ground beef, egg, breadcrumbs, milk, soy sauce, garlic powder, onion powder, salt, and pepper.
Mix gently until combined; avoid overworking the meat.
Roll into small meatballs (about 1–1½ inches).
Heat oil in a skillet over medium-high heat. Brown meatballs on all sides, then reduce heat.

Make the Sweet Tangy Sauce:

In a bowl, whisk ketchup, brown sugar, soy sauce, vinegar, honey, and garlic powder.
Pour sauce over the meatballs.
Simmer for 10–12 minutes, stirring occasionally, until the meatballs are fully cooked and the sauce becomes glossy.
(If you want it thicker, stir in cornstarch mixed with 1 tablespoon water.)

Serve the Meatballs:

Spread cooked rice onto plates or bowls.
Top with sweet tangy meatballs and colorful sliced peppers.
Garnish with fresh parsley or green onions.

Nutritional Information (Per Serving):

Kitchen Tips

Low-Sugar Option: Swap brown sugar for maple syrup or reduce by half.
Make-Ahead: Cook meatballs and sauce up to 2 days in advance; reheat gently before serving.
Add Veggies: Stir in pineapple, onions, or snap peas for a sweet-savory twist.

Enjoy these glossy, sticky, sweet-tangy meatballs — an easy weeknight favorite!