Sweet and Sour Meatballs
Craving takeout without the wait? These Sweet and Sour Meatballs are the ultimate 20-minute dinner — packed with juicy pineapples, tender meatballs, and a tangy-sweet sauce you’ll want to drizzle on everything.
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Servings: 6
Notes
Ingredients
- ½ cup brown sugar (loosely packed)
- ½ cup rice vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 2¼ cups pineapple juice (divided)
- 1 tablespoon cornstarch
- 25 meatballs (frozen or homemade, any variety)
- 2 bell peppers, chopped (optional)
- 1 cup pineapple chunks (drained)
- 2 tablespoons sliced green onions (for garnish)
- Cooked rice (for serving)
Instructions
- Make the Sauce:
- In a large skillet over medium-high heat, combine:
- Brown sugar
- Vinegar
- Ketchup
- Soy sauce
- 2 cups of pineapple juice
- Bring to a boil.
- In a large skillet over medium-high heat, combine:
- Thicken the Sauce:
- In a small bowl, whisk together:
- Cornstarch
- Remaining ¼ cup pineapple juice
- Whisk until smooth, then slowly add the mixture into the skillet. Stir well to combine.
- In a small bowl, whisk together:
- Cook Meatballs and Veggies:
- Add meatballs and chopped bell peppers (if using) to the skillet.
- Reduce heat to a simmer, cover, and cook for 8–10 minutes, or until the sauce thickens and the meatballs are heated through.
- Finish and Serve:
- Stir in pineapple chunks.
- Serve hot over rice and garnish with sliced green onions.
Tips & Variations
- Balance flavors:
If the sauce is too sweet, add a splash of vinegar or citrus juice. Too tangy? Add more brown sugar, honey, or pineapple juice. - Serving suggestions:
- As an appetizer: Plan on 2–3 (2-inch) meatballs per person.
- As a main dish: Plan on 4–5 meatballs per serving.
- Keep warm for parties in a slow cooker.
- Make ahead & store:
- Freezer meal: Cook and thicken the sauce, let cool, then combine with meatballs and peppers in a freezer-safe container. Freeze up to 3 months. Reheat on stovetop or in a slow cooker.
- Leftovers: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat in the oven for best texture, or use a microwave for convenience.