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This sweet and sour meatballs recipe is bursting with tangy pineapples and peppers. It’s an easy, 20-minute version of Chinese takeout.
It’s no secret that I’m a huge fan of all things sweet and sour. Sweet and Sour Chicken, Sweet and Sour Pork, and these sweet and sour meatballs are no exception!
Quick and Easy!
These sweet and sour meatballs are one of my favorite weekday dinner ideas when I’m craving those flavors.
The sauce has all the complexity, richness, and balance of a takeout dish. But because it uses pre-made meatballs, it takes less than 20 minutes to make. So anytime I’m craving Chinese takeout, I just make this easy recipe instead!
This recipe has a lot going on. There’s a rich sweetness from brown sugar and ketchup, some tang from the vinegar, pineapple chunks, and pineapple juice, and a fresh element from peppers and scallions.
It’s not as good as takeout – it’s better!
What Kind of Meatballs to Use
Use almost any type of premade meatball that you like for this sweet and sour meatball recipe. Try to find meatballs that are all-purpose, or neutral in flavor. Meatballs that have a strong flavor added to them might clash with the Chinese sauce.
Meatballs. I find ground pork meatballs are the best with the sweet and sour sauce, but beef meatballs work just fine, too. For a healthier option (but one that’s still juicy and packed with flavor), use chicken or turkey meatballs.
Homemade meatballs. Part of the beauty of this dish is its simplicity. By using store-bought meatballs, you’re able to make this recipe in under 20 minutes.
That said, To make these sweet and sour meatballs a little bit more gourmet, make your own meatballs. Here’s my go-to Easy Meatball Recipe. Use ground turkey, ground beef, or ground sausage.
how to make Sweet and Sour Meatballs
This recipe is so easy to make and takes less than 20 minutes!
SAUCE. 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 together, whisking to get out all the 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. Serve warm over rice.
Thicken the sauce. For a thicker sweet and sour sauce, add more cornstarch.
- In a separate bowl mix together 1-2 teaspoons of cold water with an equal amount of cornstarch. Pour the mixture into the sauce and simmer.
Variations
Sweet and sour meatballs with pineapple are pretty perfect as is, but sometimes it’s also fun to change it up.
Make it spicy. Chinese food and spice go hand in hand. Turn up the 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.
Veggies. The sweet and sour sauce goes well with the meatballs, but it also goes well with veggies. You can saute vegetables to use in place of the meatballs or simply add veggies along with the meatballs.
Carrots, broccoli, mushrooms, and onions will all go wonderfully with this sauce. Add them at the same time that you add the peppers.
Balance the flavor. Some people love a sauce that tastes sweeter, while others prefer a more sour sauce. Adjust the sweet and sour flavor by reducing or increasing the amount of pineapple juice or rice vinegar used.
Storing Info
How much to serve. These meatballs can be served alone as an appetizer or paired with sides and served as the main entrée.
- Party appetizer: 2-3 (2-inch) meatballs
- Main entrée: 4-5 (2-inch) meatballs per serving
Keeping meatballs warm. This recipe comes together so quickly that I don’t have a crock pot version. However, I will make this recipe and then keep them warm in a crock pot set to warm.
STORE. Sweet and sour meatballs will last in the fridge for up to 4 days if stored in an airtight container.
Reheat. The best way to reheat meatballs is in the oven, for 8-10 minutes at 350°F. This will help the meatballs retain their juicy consistency. However, if you’re in a rush, the dish reheats just fine in the microwave.
FREEZE these easy sweet and sour meatballs in an airtight container for up to 3 months. Defrost before reheating in the oven, stovetop, or microwave.
What to serve with Sweet Sour Meatballs
My favorite way to serve this sweet and sour meatballs recipe is simply over white rice. That’s really all it needs!
But it’s also fun to serve it alongside some other Asian dishes. Here are a few of my go-to dishes for pairing with this meatball recipe:
Recipe FAQ
I used a package of precooked frozen meatballs for this recipe, but you can easily use uncooked meatballs. You will want to brown them in a skillet or broil them in the oven before you add them to the sauce to finish cooking all the way through.
I love a recipe that I can double so that I have extras I can freeze for later and this recipe fits the bill. Cook the sauce according to the recipe and toss it with the meatballs and peppers, before allowing them to cook, add the desired amount to a freezer-safe container. Freeze for up to 3 months. You can heat them up in the slow cooker or stovetop.
You can balance out the flavor by adding in something acidic like more vinegar or citrus juice. If the dish is too sour, you can add a sweetener like more brown sugar, pineapple juice, or honey.
For More Meatball Recipes, Try:
- Buffalo Chicken Meatballs
- Asian Meatballs
- Pineapple Meatballs
- Chicken Pesto Meatballs
- Grape Jelly Meatballs
Sweet and Sour Meatballs
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from foodnetwork.com
Where did you find rice wine vinegar? All I can find in my local stores ( Wal-mart, Target, Publix, Fresh Market) is rice vinegar. Also ketchup is not listed in ingredent list, but is listed in the directions. Is it required or optional? If required how much? Picture shows bell peppers but no mention of them in recipe, so do we use them or not? Thanks for the clarification, can’t wait to try.
I use this recipe all the time leave the veg and meatballs out and use it for a dipping sauce for spring rolls ect
I use any vinegar it works all the same. I just make my meatballs cook them in the oven make the sauce bring it to a boil then throw the veg in cook until veg are tender then put the meatballs in the sauce simmer for about 20 minutes serve with rice.
Sounds great! Thanks for sharing that!
Hello.im reading the instructions it says to add ketchup, but doesnt so how much in the recipe?
The original recipe doesn’t list ketchup in the ingredients but it’s referenced in the instructions. How much do you use? Thanks!
In the comments someone says 1/4 cup ketchup but you’re right, it’s not listed as an ingredient in the recipe until it says to add it but then you don’t know how much.
Looks so good! I’m cooking this tonight for Sunday fam dinner..???? got 3 ‘lil kids to feed.
Yay! Let me know what they all think! Hope everyone loves it!
Forgot to update! 🙂 but it was a hit! I add shredded carrots to my meatballs. Brought the leftover in my workplace the following day and share it with my colleagues. They also love it! Thank you.
Thankyou. No seriously. THANK YOU!!! I made this up and added a few more veggies for my veggie loving kids – and kept the meatballs for my carnivore hubby and brother. The sauce is A-MAZE-ING! So so so yummy! It has to be said – it tastes better than my local Chinese Restaurant. This is going on the “must make again and again” list because it’s heavenly.
Tonight I am so thankful for you!
Wow..thank you so much!! I’m so happy to hear everyone loved it! Thank you 🙂
How is this in crockpot with just meatballs and sauce? No pineapple or peppers. How long in crockpot if so? Thanks much!
I haven’t done them in the crock pot. It’s done over the skillet, but you could probably transfer it to a crock pot, if you need to. You stir in pineapple chunks & you could add the peppers, until they are heated through. Hope that helps!
Sooo Yummy In Eating As Like As In Looking
Thanks @lilluna
Your Recipes Always Rocks
You’re welcome! I hope you’ll give it a try! Thank you!
The display is so pretty. Why did you omit putting in the peppers in your recipe
I did add peppers, but they are the red and yellow ones 🙂
At what point did you add the peppers? Making this tonight. Looks yummy!
Oh, sorry. When I add the meatballs 🙂 Hope that helps!
This will be dinner tonight for my family of 6!! I may double the recipe so the kids can take some for lunch.
Hope you all enjoy them!!! Thanks so much for stopping by!
These meatballs look really good.
They are!!! Hope you’ll give them a try! I’d love to know what you think 🙂
Added half a can of crushed pineapple to sauce, 1/4 cup ketchup,and all the juice from the canned pineapple(1/2 cup) with 1 cup water. Excellent and will make again! – Zomick’s
Sounds yum! Thanks so much for trying it! Glad you liked it 🙂
I want to make this recipe but I don’t have rice vinegar can I use regular white vinegar
You could use apple cider vinegar or lemon or lime juice. Hope that helps!