Get ready to fall in love with Sweet and Sour Meatballs — the ultimate crowd-pleaser that’s as colorful and punchy as it is comforting. This dish strikes the perfect balance between rich, savory meatballs and a lusciously glossy sauce that’s both tangy and sweet, with pineapple and peppers adding bursts of freshness. It’s a recipe that lures everyone to the table, whether you’re serving up a weeknight dinner or entertaining friends. What I love most? You can whip it up with pantry staples and a handful of fresh ingredients, creating a beautiful harmony of flavors in under 40 minutes.
Ingredients You’ll Need
Ingredients You’ll Need
Sweet and Sour Meatballs come together with simple ingredients, each bringing its own magic to the mix. These are the building blocks of that unmistakable tangy, deeply satisfying flavor, and the pops of color that make this dish an instant centerpiece.
- Ground Beef: The rich, juicy base of your meatballs — use 80/20 for the best texture and flavor.
- Bread Crumbs: Bind everything together for tender, never-dry meatballs; use panko for extra lightness.
- Milk: Moistens the crumb, keeping your meatballs soft and luscious.
- Egg: Acts as your binder, holding every bite-sized ball together.
- Green Onions: Bring in subtle zest and a splash of fresh color right in the mix.
- Garlic: Lends a warm, aromatic depth you don’t want to skip.
- Soy Sauce: A hit of umami both in the meatballs and in the glossy sauce.
- Salt and Black Pepper: The duo that brings out the best in every ingredient.
- Vegetable Oil: For browning the meatballs with a golden, flavorful crust.
- Brown Sugar: The sweet to your sour, creating that irresistibly sticky glaze.
- Rice Vinegar: The heart of the tang, providing brightness without harshness.
- Ketchup: Adds sweetness, color, and a bit of childhood nostalgia to the sauce.
- Cornstarch Slurry (cornstarch and water): Thickens the sauce to that signature, clingy texture.
- Pineapple Chunks (optional): Juicy, tropical pops that instantly lift the dish.
- Green and Red Bell Peppers: Crisp, vibrant veggies that soak up the sauce and add crunch and color.
How to Make Sweet and Sour Meatballs
Step 1: Mix and Shape the Meatballs
Start by combining your ground beef, bread crumbs, milk, egg, green onions, garlic, soy sauce, salt, and black pepper in a large bowl. Use clean hands or a sturdy spoon to mix just until everything evenly comes together — don’t overmix or the meatballs could turn out tough. Scoop out portions and roll into 1-inch balls; a small cookie scoop works wonders for uniformity.
Step 2: Brown the Meatballs
Heat the vegetable oil in a large skillet over medium heat. Carefully add your meatballs, spacing them a bit so they brown rather than steam. Let them develop a golden, flavorful crust, turning occasionally for about 8-10 minutes until cooked through. Remove the finished meatballs from the skillet and set aside — you’ll use the same pan for the sauce, capturing all those delicious browned bits.
Step 3: Whip Up the Sweet and Sour Sauce
In the skillet, whisk together brown sugar, rice vinegar, ketchup, and soy sauce. Bring this vibrant sauce to a very gentle simmer over medium heat, letting the sugar dissolve and flavors meld. Stir in the cornstarch slurry, and keep whisking until the sauce thickens and glistens — this takes just 2-3 minutes. The aroma at this stage is hard to resist!
Step 4: Add the Veggies and Pineapple
Time for bursts of color and juicy sweetness! Toss in your pineapple chunks, green bell pepper, and red bell pepper. Let them cook in the bubbling sauce for another 2-3 minutes, just until they’re tender-crisp — you want them to hold their shape and add a gentle crunch.
Step 5: Finish and Combine
Return the browned meatballs to the skillet and gently toss to coat every bit in that glossy Sweet and Sour Sauce. Allow everything to simmer together for an additional 2-3 minutes, until the meatballs are piping hot and the flavors have mingled. Serve these beauties warm, spooned generously over fluffy rice or springy noodles.
How to Serve Sweet and Sour Meatballs
Garnishes
A sprinkle of toasted sesame seeds and extra chopped green onion adds freshness and crunch. For even more flair, scatter cilantro leaves or a few chili flakes if you like a little heat. The final touch? A few extra pineapple tidbits right on top.
Side Dishes
Serve your Sweet and Sour Meatballs with steamed jasmine rice or a tangle of noodles to catch all that wonderful sauce. For lighter fare, try with sautéed bok choy, snap peas, or a fresh cucumber salad for contrast. A bowl of simple miso soup can turn this into a full feast!
Creative Ways to Present
For parties, skewer mini meatballs and veggies for playful appetizers. Try serving over cauliflower rice for a low-carb option, or make Sweet and Sour Meatball sliders nestled in soft buns for a fun, crowd-pleasing twist. For potlucks, keep everything warm in a slow-cooker and let guests help themselves.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet and Sour Meatballs are a treat the next day! Store them in an airtight container, keeping the sauce and meatballs together, in the refrigerator for up to 3 days. The flavors deepen even more overnight — just what you want for lunch or easy dinner repeats.
Freezing
This dish freezes like a dream. Cool the meatballs and sauce completely, then transfer to freezer-safe bags or containers. They’ll keep well for up to 2 months. When you’re ready, thaw overnight in the fridge, then reheat for a speedy meal.
Reheating
Reheat your meatballs and sauce gently on the stovetop over medium-low, stirring occasionally until heated through. If the sauce seems too thick after chilling, just add a splash of water to loosen it up. Microwaving works as well — a minute or two, and you’re back in business!
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! Ground turkey or chicken both work beautifully for Sweet and Sour Meatballs. Just be careful not to overcook, as leaner meats can dry out more quickly. You may want to add a touch of extra milk for moisture.
Is there a way to make these meatballs gluten-free?
Yes! Simply swap in gluten-free breadcrumbs and use tamari or gluten-free soy sauce. The rest of the ingredients are naturally gluten-free, so it’s an easy tweak for anyone avoiding gluten.
Can I prep these ahead for a party?
You sure can. Roll and brown the meatballs a day in advance, then store covered in the fridge. Just finish the sauce and combine everything right before serving; it’s a lifesaver for easy entertaining.
What if I don’t have pineapple?
No pineapple? No problem. You can skip it or use canned mandarin oranges, apple chunks, or even a splash of pineapple juice to keep that fruity note in the Sweet and Sour Meatballs. The dish is still deliciously balanced without it.
Can I make these meatballs in the oven instead?
Yes! Bake the meatballs on a lined sheet at 400°F (200°C) for about 15 minutes, or until cooked through. Then just finish them in the skillet with the sauce, as the recipe instructs. Less hands-on time, same big flavor.
Final Thoughts
If you’ve never cooked Sweet and Sour Meatballs at home, this recipe might just become a new favorite! The mix of juicy meatballs, tangy-sweet sauce, and vibrant veggies makes every bite a small celebration. Try it once and see—bet you’ll be going back for seconds!
Print
Sweet and Sour Meatballs Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These homemade Sweet and Sour Meatballs are a delightful blend of savory and tangy flavors. Juicy meatballs smothered in a sweet and sour sauce with peppers and pineapple – a perfect Asian-inspired main course!
Ingredients
For the Meatballs:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Sauce:
- 1 tablespoon vegetable oil
- 1/2 cup brown sugar
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Additional:
- 1 cup pineapple chunks (optional)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, bread crumbs, milk, egg, green onions, garlic, soy sauce, salt, and black pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown the meatballs in a skillet, then set aside.
- Make the Sauce: In the same skillet, combine brown sugar, rice vinegar, ketchup, and soy sauce. Thicken with cornstarch slurry.
- Add Peppers and Pineapple: Stir in pineapple and bell peppers, then return the meatballs to the skillet.
- Simmer: Cook until heated through and serve over rice or noodles.
Notes
- For a shortcut, use frozen pre-cooked meatballs and adjust sweetness or tanginess to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 5-6 meatballs with sauce
- Calories: 410
- Sugar: 20g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 110mg
