Sweet and Sour Meatballs

4.98 from 398 votes

Sweet and Sour Meatballs

These sweet and sour meatballs are bursting with tangy pineapples and peppers. It's an easy, 20-minute version of Chinese takeout.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: American, Chinese

Servings:

Author: Lil' Luna

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

Balance the flavor. Balance out a too-sweet flavor by adding in something acidic like more vinegar or citrus juice. If the dish is too sour, add a sweetener like brown sugar, pineapple juice, or honey.

Serving size. For a party appetizer plan 2-3 (2-inch) meatballs per person. For the main entrée plan 4-5 (2-inch) meatballs per serving. Keep warm in a crock pot.

Freezer meal. 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 up in the slow cooker or stovetop.

Store leftovers in an airtight container in the fridge for up to 4 days, or up to 3 months in the freezer. For best results reheat in the oven, but the microwave also works.

Nutrition