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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
Oh my, this was SO good!!!! Husband and I both loved it!!! Definitely added to our favorite list of recipes.
Oh I’m so glad you enjoyed the meatballs! Thanks for sharing!
Sauce was delicious! We ate it with wildmeat meatballs. Added a tiny bit more cornstarch and 1/4 cup less pineapple juice for less sugar 🤗
Ooh I have never had wildmeat meatballs. Sounds exciting and delicious! I’m so glad you enjoyed the sauce. Thanks for sharing!
This recipe is a big hit with my family. I use Gardein meatless meatballs. I also double the sauce as I like lots of sauce. In addition I add carrots, pineapple tidbits, a bag of frozen stir fry peppers and onions, and today I am adding Brussels sprouts. Once I whisk in the cornstarch and pineapple juice mixture I add the meatballs, pineapple, etc. and leave it in the crockpot for several hours to cook the veggies and get that flavorful sauce really imbedded in the meatballs, etc. Yummy served over brown rice!
Yum!! Sounds delicious! Thanks for sharing what you do. I’m so happy to hear this recipe is a winner with your family!
This is a post script. I made more sauce to go with leftovers. Perhaps one should just make the sauce to taste. This time I would have preferred a bit less vinegar and perhaps a bit more sugar. I still love the recipe.
Thanks for your feedback. Glad you enjoyed the meatballs!
This is a delicious recipe, and easy! I used Shady Brook Farm turkey meatballs, not frozen, and they were great, even with their Italian seasoning. I am so glad that they are finally back. I used green and yellow peppers, and onion chunks. I threw in some broccoli florets. They lose their bright green color but tasted crisp and good. Ten minutes is a good amount of time to get the vegetables done but not mushy. I did add again as much cornstarch near the end of cooking–mixed in water first of course. I question adding the scallions, but my husband loved them.
Thanks for sharing what you used. Love the addition of the extra veggies. So happy to hear you enjoyed the recipe!
Made this for my wedding reception/cocktail hour, multiplied the recipe by 6 so there would be enough for everyone to have some. Took about two hours for the sauce to cook and it didn’t really thicken up at all but they still tasted amazing! Will definitely make these again but maybe not as large a batch
Oh what a fun way to use this recipe! I wonder if it could have used a bit more cornstarch to thicken since the quantity was so large? I’m glad you enjoyed the flavor though and will make again!
Best recipe ever…just cut the rice wine vinegar to 1/4 cup or less….1/2 burns!!
Thank you for your recipe!!♥️
So glad you enjoy the recipe and have found a way to make it your own too. Thanks for trying it!
I am trying to eat more plant based meals. I made this recipe with Beyond Meatballs(Italian style). Slow cooked it for 35 minutes and added broccoli the last 5 minutes. It turned out great!
Ooh that is good to know! Thanks for sharing! Glad you enjoyed the recipe.
This recipe is awesome!! So wonderfully easy, and our littles loved it! We have a couple of pineapple allergies in the family, so I subbed orange juice; still turned out perfect!
Oh I’m so glad to hear it was a hit. That’s a great idea to sub with orange juice. My little like this recipe as well! Thanks for sharing!
The best sweet and sour sauce ever
Thank you!! So glad you like the dish!