Sweet and Sour Meatballs are one of our favorite easy dinners because they’re flavorful, delicious and come together quickly with simple ingredients.
Meatballs simmer in a sweet and tangy pineapple sauce with brown sugar, rice vinegar, ketchup, soy sauce, and pineapple juice. We love serving these over rice for busy weeknights, party appetizers, or an easy family meal. Add bell peppers and pineapple chunks for extra color, sweetness, and that classic sweet and sour flavor everyone loves.
They’re so delicious and simple, and the entire family loves them! For more sweet and sour favs, check out our: Sweet and Sour Chicken and Sweet and Sour Pork.
Why you’ll love it + Why it works:
- A Weeknight Hero: Because we use pre-made frozen meatballs, this easy dish takes less than 20 minutes to make!
- Versatile: Great served over rice for dinner or with toothpicks as a party appetizer.
- Pineapple Juice Builds the Sauce: It adds sweetness and fruit flavor that pairs perfectly with the meatballs.
- Cornstarch Thickens it Quickly: Mixing it with pineapple juice first helps the sauce turn glossy without lumps.
Sweet and Sour Meatballs Ingredients
- Brown sugar, loosely packed (½ cup): Sweetens the sauce and helps balance the tangy vinegar.
- Rice vinegar (½ cup): Adds the sour flavor that makes the sauce bright and tangy.
- Ketchup (¼ cup): Adds sweetness, tomato flavor, color, and body to the sauce.
- Soy sauce (1 tablespoon): Adds savory flavor and helps balance the sweetness.
- Pineapple juice (2¼ cups): Creates the fruity base for the sweet and sour sauce.
- Cornstarch (1 tablespoon): Thickens the sauce so it coats the meatballs.
- All-purpose meatballs, frozen is fine (25): Makes the recipe hearty and easy to prepare.
- Bell peppers, chopped, optional (2): Adds color, crunch, and classic sweet and sour flavor.
- Drained small pineapple chunks (1 cup): Adds juicy sweetness and texture.
- Sliced green onions, for garnish (2 tablespoons): Adds freshness, color, and a light onion flavor.
- Rice for serving: Makes the meatballs a full meal and soaks up the sauce. Use Instant Pot Brown Rice or Crock Pot White Rice.
- Optional Spice: Adds heat with chili flakes or minced chilis when you add the meatballs and peppers for a deep, spicy kick. Or replace some of the ketchup with sriracha.
How to Make Sweet and Sour Meatballs
SAUCE. Add brown sugar, rice vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large frying pan over medium-high heat. Bring to a boil.
In a small bowl, mix cornstarch with the remaining ¼ cup of pineapple juice, whisking to break up any lumps.
MEATBALLS. Whisk into your skillet, and add meatballs and chopped red bell pepper. Bring to a simmer. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through.
SERVE. Stir in pineapple chunks. Garnish with sliced green onions and serve warm over rice.
Kristyn’s Recipe Tips
- Use frozen meatballs to make this recipe extra quick for busy nights.
- Whisk the cornstarch with pineapple juice before adding it to the skillet so the sauce stays smooth.
- Keep the skillet at a simmer after adding the meatballs so the sauce thickens and the meatballs heat through.
- Add the pineapple chunks at the end so they stay juicy and do not break down too much.
Sweet and Sour Meatballs Recipe
Video
Ingredients
- ½ cup brown sugar, loosely packed
- ½ cup rice vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 2¼ cups pineapple juice
- 1 tablespoon cornstarch
- 25 all-purpose meatballs, frozen is fine
- 2 bell peppers, chopped (optional)
- 1 cup drained small pineapple chunks
- 2 tablespoons sliced green onions, for garnish
- rice for serving
Instructions
- Add brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
- In a small bowl, mix cornstarch and the remaining ¼ cup pineapple juice, whisking to get out all the lumps. Whisk into your skillet.
- Add meatballs and chopped peppers. Bring to a simmer. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through.
- Stir in pineapple chunks. Serve warm over rice. Top with green onion.
Notes
- Use frozen meatballs to make this recipe extra quick for busy nights.
- Whisk the cornstarch with pineapple juice before adding it to the skillet so the sauce stays smooth.
- Keep the skillet at a simmer after adding the meatballs so the sauce thickens and the meatballs heat through.
- Add the pineapple chunks at the end so they stay juicy and do not break down too much.
- Make-ahead tip: Make the sauce and meatballs ahead, then reheat gently and serve over fresh rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cook the sauce according to the recipe and simmer to thicken. Remove from the heat and cool. Add meatballs and peppers, place in a freezer-safe container, and freeze for up to 3 months. You can heat them in the slow cooker or stovetop.
Store leftovers in an airtight container in the fridge for up to 4 days or 3 months in the freezer. For best results reheat in the oven, or on the stovetop, but the microwave also works.
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This recipe was first shared January, 2017.
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Followed the recipe exactly! Turned out delicious!!! Thank you so much
Thank you for giving them a try and I’m happy to hear they turned out delicious!
Tasted like rice vinegar with a chaser of pineapple juice. Least favorite recipe that I have tried.
Thanks for giving it a try and sharing your honest feedback!
Good