Sweet and Sour Meatballs (Bebola Daging Masam dan Manis)

These sweet and tangy meatballs have a luscious texture and an unforgettable sauce. Goes well with rice or roti, or are totally fine on their own!
Cooking Time
45 mins


For Meatballs:

  • 800g minced lamb
  • 1 yellow onion, chopped
  • 2 cloves of white onion, chopped
  • 2cm young ginger, chopped
  • 1 tsp. fine cumin powder
  • 1 tbs. paprika
  • 2 slices of bread, soaked in ¼ cup of milk until puffed up and then squeezed dry of milk.
  • 1 tbsp. oyster sauce
  • Handful of shredded coriander leaves
  • Salt and white pepper to taste

For Sauce:

  • 1 tbsp. olive oil
  • 2 cloves of white onion, chopped
  • 1 packet of Lee Kum Kee© Sauce for Honey Garlic Chicken
  • 1 packet of Lee Kum Kee© Sauce for Teriyaki Chicken
  • 1 red chili, chopped
  • A little cold water


  1. Mix all meatball ingredients into a bowl.
  2. Knead mixture into marble-sized balls, fry them in olive oil until cooked, and place them on a plate. Set aside.
  3. Heat olive oil and sauté white onions until fragrant.
  4. Pour sauce ingredients in along with water, and boil.
  5. Add in the fried meatballs and cook until mixture becomes thick.
  6. Sprinkle chopped chili and serve.