Better Than Takeout! Japanese Sweet & Sour Meatballs

Sweet, tangy, and full of flavor! These Japanese-style sweet and sour meatballs are bite-sized perfection — crispy on the outside, juicy inside, and coated in a glossy sauce with onions, peppers, and carrots. A fun twist on a classic Chinese dish, made Japanese-home-style.

Japanese-Style Sweet & Sour Meatballs
Ingredients (Serves 3–4)
Meatballs
11 oz ground pork (300 g)
1 egg
3 tbsp panko (about 12 g)
1 tbsp soy sauce (15 ml)
1–2 tsp salt
¼ tsp black pepper
1 tbsp potato starch or cornstarch (for coating)
Oil for frying

Vegetables
1 medium onion (cut into wedges)
1 carrot (sliced into thin ovals)
2 small Japanese green peppers (or 1 large bell pepper, cut to match carrot size)

Sweet & Sour Sauce
3 tbsp ketchup (45 g)
2 tbsp soy sauce (30 ml)
2 tbsp rice vinegar (30 ml)
2 tbsp sugar (25 g)
1 tbsp oyster sauce (15 ml)
1 tsp sesame oil (5 ml)
½ cup water (120 ml)
Slurry: 2 tsp potato starch + 2 tbsp water

👩‍🍳 Directions
1. Make the meatballs: In a bowl, combine ground pork, egg, panko, soy sauce, salt, and pepper. Mix well. Roll into small balls (about 15 g / ½ oz each, ~20 pieces). Lightly coat each meatball with starch.
2. Cook the meatballs: Heat oil in a frying pan over medium heat. Add the meatballs and cook until golden brown on one side. Flip and cook the other side until browned and fully cooked through.Remove and set aside.
3. Prepare the sauce: In a small saucepan, combine ketchup, soy sauce, rice vinegar, sugar, oyster sauce, sesame oil, and water. Bring to a simmer, then stir in the slurry. Cook until the sauce thickens, then turn off the heat.
4. Cook the vegetables: In the same frying pan, heat a little oil. Stir-fry onion and carrot for 3–4 minutes until they begin to soften. Add green peppers and the cooked meatballs. Stir-fry together for 1–2 minutes, flipping the meatballs so they heat evenly.
5. Combine everything: Reheat the sauce until hot, then pour it over the meatballs and vegetables.Stir gently to coat and let everything simmer together for 1–2 minutes.
6. Plate & serve: Transfer to a serving plate or bowl. Serve as-is, with rice on the side, or over rice — whichever you prefer.