Sweet and Sour Meatballs (Print)

Juicy meatballs tossed in vibrant sweet and sour sauce with pineapple and bell peppers, perfect over rice.

# Components:

→ Sauce

01 - 1/2 cup packed brown sugar
02 - 1/2 cup rice vinegar
03 - 1/4 cup ketchup
04 - 1 tablespoon soy sauce
05 - 2 1/4 cups pineapple juice, divided
06 - 1 tablespoon cornstarch

→ Main

07 - 25 all-purpose meatballs, frozen or homemade
08 - 2 bell peppers, chopped (optional)
09 - 1 cup pineapple chunks, drained

→ Garnish and Serving

10 - 2 tablespoons sliced green onions
11 - Cooked rice for serving

# Directions:

01 - In a large skillet over medium-high heat, combine brown sugar, rice vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Stir well and bring the mixture to a boil.
02 - In a small bowl, whisk together cornstarch and the remaining 1/4 cup of pineapple juice until smooth. Gradually pour the slurry into the skillet, stirring constantly to prevent lumps.
03 - Add the meatballs and chopped bell peppers to the skillet. Reduce heat to a simmer, cover, and cook for 8 to 10 minutes until the sauce thickens and meatballs are fully heated through.
04 - Stir in the drained pineapple chunks and mix until evenly distributed.
05 - Spoon the meatballs and sauce over cooked rice. Garnish with sliced green onions and serve hot.

# Expert Advice:

01 -
  • Ready in only twenty minutes which means dinner is never far away
  • Uses simple ingredients you likely already have at home
  • Easily adapted with frozen or homemade meatballs to fit any mood or dietary need
  • Perfect blend of sweet tangy and savory that even picky eaters love
  • Clean up is a breeze since it all comes together in one skillet
02 -
  • A reliable family favorite that freezes like a champ so you can always have an easy dinner ready
  • Packed with vitamin C and protein for nourishing comfort
  • Tastes just as good with plant-based or homemade meatballs so you can tailor it to your preferences
03 -
  • Always whisk the cornstarch into cold pineapple juice never hot or you risk lumps. Let your meatballs simmer in the sauce at least eight full minutes so they soak up every bit of flavor.
  • Taste before serving and adjust with citrus or extra sweetness based on your mood. Do not skip the fresh green onions at the end they add a burst of color and a gentle oniony pop that wakes up the whole dish.

Back