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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
My family DEVOURED this. The only additions I did were a couple shakes of onion & garlic powders, some black pepper, and added carrots. Did a little more cornstarch for a thicker sauce. Used a bag of frozen turkey meatballs. Served it with white rice. The only feedback each of them had was “MORE.” Guess I’m making a double batch next time!
I know a lot of your recipes have instructions for making ahead of time. Any suggestions on that for this dish?
Yes, you can definitely make this ahead. Just store in an airtight container in the fridge and then reheat on the stove or in the microwave when you’re ready to serve and eat.
I put mine in Crock-Pot and added ginger and garlic great recipe thank you 😀
I added mushrooms and onion to recipe as well as garlic and ginger
Went together quickly. Great tangy sweet taste. My whole family loved it. Used her recipe for the meatballs, made them with pork. Would make again with NO Changes.
This is delicious but I add a few more ingredients, green peppers, onion and water chestnuts to add a little crunch. My family loves it.
This recipe was delicious! It seemed like takeout, it made tonight’s dinner special.
I read the other comments and really had my mind set on doing something different, quick and easy… Check! Check and Check!
I added one more ingredient to the sauce, one half a tablespoon of finely minced garlic. We’re trying to include more veggies so in addition to the red bell peppers, I also added green bell peppers (as suggested by another reviewer), carrots, onion and mushrooms. Plus, I used half pineapple juice, half orange/pineapple juice blend (it’s what I had on hand) Yummy! The whole family thoroughly enjoyed it!
Served with white rice and fresh steamed broccoli!
I actually give this 5 stars, not 3. Not sure how that happened before.
Try it, you won’t be disappointed.
Yvette Bonilla
I didn’t actually make this recipe, but if I measured when I cook, I’d say this is my recipe that Ive used for years and it’s tasty. I have a few slight variations: I sautée chunks of onions and peppers in a bit of oil first, then add the sauce ingredients. To cut the sweetness a bit and add another “sour” element, add about a teaspoon of sweet pickle relish.
I use this for homemade meatballs or chicken breast strips (toss in seasoned flour and sauté until almost cooked through). Easy recipe to make ahead in quantity and bake off for a pot luck and everyone raves as it’s different and fresher than Swedish meatballs.
Was wanting something sweet-and-sour for dinner one day. In something very quick. Found this recipe that you can use frozen meatballs for (my lazy meal). Me and my husband ate almost all of it in one sitting it was so so good. Don’t forget to put the pineapple in. Asked our 17-year-old to make it and she did a great job. Just forget the pineapple chunks. So if it seems too sweet, look and see if the pineapples in it because the pineapple will counteract the sweetness and won’t give it that sweet and sour taste. We are going to make this once a month now.
I’ve made this many times. It’s one of my husband’s favorites. The only difference is I add Green Pepper. Specifically green pepper takes the dish to a whole new level. You must try it..yummm 🙂
Thanks for the suggestion! So glad you enjoy the meatball recipe!
I’ve tried this a few times, and I can never get the sauce to thicken!! What am I missing?
You can try adding a little more cornstarch to the water mixture, then add to the sauce. That should help thicken it a bit more.
So easy to make and tastes like it’s from a Chinese restaurant!
Also I forgot to add that I put broccoli and red peppers in it which was yummy!