Sweet and Sour Meatballs
Skip the takeout and make these irresistible sweet and sour meatballs at home in just 20 minutes!
Juicy meatballs simmered in a perfectly balanced tangy-sweet sauce with pineapple and bell peppers—this dish is a total game-changer.
Your family will love the bold, vibrant flavors, and you’ll love how quick and easy it is to make.
Serve it over rice for a satisfying meal, or keep it warm in a slow cooker for the perfect party appetizer.
Once you try it, you’ll be making it on repeat!
For Sweet and Sour Meatballs
- Meatballs – Use frozen or homemade meatballs for convenience. Either works great!
- Bell Peppers – Adds a slight crunch and vibrant color to the dish. Optional but recommended.
- Pineapple Chunks – Brings natural sweetness and a tropical touch. Use canned and drained chunks for ease.
- Green Onions – A fresh garnish that enhances the overall flavor.
- Rice – The perfect base to soak up all the delicious sauce.
For Sweet and Sour Sauce
- Brown Sugar – Provides a deep, caramel-like sweetness that balances the tangy flavors.
- Rice Vinegar – Adds a mild acidity that complements the sweetness.
- Ketchup – Gives the sauce a rich color and a slight tang.
- Soy Sauce – Enhances the umami depth and saltiness of the dish.
- Pineapple Juice – The secret ingredient for extra fruity sweetness!
- Cornstarch – Used to thicken the sauce to the perfect consistency.
Sweet and Sour Meatballs Recipe
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Ingredients
- ½ cup brown sugar, packed
- ½ cup rice vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 2¼ cups pineapple juice, divided
- 1 tablespoon cornstarch
- 25 all-purpose meatballs (frozen or homemade)
- 2 bell peppers, chopped (optional)
- 1 cup small pineapple chunks, drained
- 2 tablespoons green onions, sliced (for garnish)
- Cooked rice, for serving
Instructions
- In a large skillet over medium-high heat, combine brown sugar, rice vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Bring to a boil.
- In a small bowl, whisk together cornstarch and the remaining ¼ cup of pineapple juice until smooth. Stir into the skillet.
- Add the meatballs and bell peppers, then reduce to a simmer. Cover and cook for 8-10 minutes, or until the sauce thickens and the meatballs are fully heated through.
- Stir in the pineapple chunks and mix well.
- Serve hot over rice, garnished with sliced green onions.
Tips & Storage
- Adjust the Flavor: If the sauce is too sweet, add more vinegar or a splash of citrus juice. If it’s too tangy, balance with extra brown sugar, honey, or pineapple juice.
- Serving Suggestions: As an appetizer, plan for 2-3 meatballs per person. As a main dish, serve 4-5 meatballs per person.
- Make-Ahead & Freezer Option: Prepare the sauce, allow it to cool, then combine it with the meatballs and peppers. Store in a freezer-safe container for up to 3 months. Reheat on the stovetop or in a slow cooker.
- Leftovers: Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For best results, reheat in the oven, though the microwave works in a pinch.
1. Can I use pre-cooked frozen meatballs?
You bet! Frozen meatballs are a total time-saver. Just heat them up according to the package instructions and pop them into the sweet and sour sauce. Fast, easy, and still delicious!
2. What can I substitute for rice vinegar?
No rice vinegar? No problem! Apple cider vinegar works just as well, giving you that tangy kick without skipping a beat.
3. How can I make the meatballs extra tender?
Want juicier meatballs? Simply add a bit of grated onion into the meat mixture. It’ll keep them moist and full of flavor.
4. Can I make this in a slow cooker?
Absolutely! Just throw the meatballs and sauce in the slow cooker, set it on low for 2-3 hours, and let the magic happen. Easy and hassle-free!
5. What veggies can I toss in?
Go ahead and add whatever veggies you like! Bell peppers, onions, snap peas—add them in for an extra crunch or flavor boost. You can even throw in some broccoli or carrots for a little extra veggie goodness!
