Sweet and Sour Meatballs
This sweet and sour meatballs recipe is bursting with tangy pineapples and peppers. It's an easy, 20-minute version of Chinese takeout.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American, Chinese
Servings: 6
Author: Lil' Luna
- 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 pnions for garnish
- rice for serving
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. 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.
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.
Calories: 325kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 301mg | Potassium: 480mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1341IU | Vitamin C: 65mg | Calcium: 49mg | Iron: 1mg