Sweet and Sour Meatballs
We are so excited to share this recipe for Sweet and Sour Meatballs with you today! Tender, savory meatballs get tossed in a bright, tangy pineapple sauce with crisp veggies for a dinner that feels like your favorite takeout order, made right in your own kitchen. It comes together in under an hour, so it’s perfect for a weeknight when you want something a little more exciting than the usual dinner rotation.
If you can’t get enough meatballs around here, we don’t blame you. You might also love our Cheese Stuffed Meatballs for a cheesy surprise in every bite, our Garlic Honey Meatballs for a sticky sweet glaze, or our Slow Cooker Hawaiian Meatballs when you want a hands off dinner that practically makes itself.
Table of contents
Why You’ll Love This Recipe
- Better than takeout. These meatballs have all the sweet, tangy flavor you love from your favorite Chinese restaurant, made with ingredients you already recognize.
- Ready in under an hour. From mixing the meatballs to plating dinner, this whole recipe comes together in well under 60 minutes, making it an easy win on a busy weeknight.
- Big on flavor, easy on effort. The sweet and sour sauce is just a quick whisk of pantry staples, no complicated techniques or hard to find ingredients required.
- Great for meal prep. The meatballs and sauce reheat beautifully, so leftovers taste just as good the next day.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses everyday ingredients you can find at any grocery store. Ground beef gets seasoned with garlic, ginger, and scallions to make the meatballs, while pineapple juice, rice vinegar, ketchup, and brown sugar come together for that classic sweet and tangy sauce. A handful of colorful vegetables, like bell peppers, carrots, and snap peas, add crunch and color, and a little sriracha brings just enough heat to balance it all out.
Variations
- Spice it up. Stir extra sriracha or a pinch of red pepper flakes into the sauce if you like things on the spicier side.
- Swap the protein. Ground turkey or ground chicken both work great in place of ground beef if that is what you have on hand.
- Bake them instead. If you would rather skip the stovetop searing, bake the meatballs at 400 degrees Fahrenheit for about 15 minutes, then add them to the sauce.
- Use fresh pineapple. Fresh pineapple chunks can be used in place of canned for a slightly firmer bite and a little extra brightness.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a large bowl combine the ground meat, garlic, ginger, scallions, egg, breadcrumbs, soy sauce, salt, and pepper until just mixed. Shape into small meatballs about one inch in size.
- Heat the vegetable oil in a large skillet over medium heat and sear the meatballs until browned on all sides. Transfer them to a plate and set aside.
- In the same skillet whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and sriracha. Bring to a simmer and stir in the cornstarch slurry until thickened. Lower the heat and return the meatballs to the skillet. Let them simmer in the sauce for about ten minutes until cooked through.
- In a separate pan heat a drizzle of oil and stir-fry the peppers, carrot, snap peas, onion, and pineapple until just tender but still crisp, about five minutes. Fold the vegetables into the meatballs and sauce and stir gently to combine.
Expert Tips
- Do not overmix the meatball mixture. Mix it just until everything is combined so the meatballs stay tender instead of turning tough.
- Use a cookie scoop to portion the meatballs. This keeps them uniform in size so they all cook through at the same rate.
- Whisk the cornstarch and water together in a separate small bowl before adding it to the sauce, so it thickens smoothly without any lumps.
- Stir fry the vegetables just until crisp tender. They will keep cooking a bit once you fold them into the hot sauce, so it is easy to overdo it.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes. Place them on a lined baking sheet and bake at 400 degrees Fahrenheit for about 15 minutes, then add them to the sauce to finish cooking.
Yes. You can shape the meatballs and keep them in the fridge for up to a day before cooking, or make the whole dish ahead and gently reheat it on the stove when you are ready to serve.
Steamed white rice or noodles are the classic choice, but cauliflower rice works well too if you want to keep things a little lighter.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sweet and Sour Meatballs
Equipment
- large mixing bowl
- large skillet
- Whisk
- Small mixing bowl
- Large pan or wok
Ingredients
For the Meatballs
- 1 ½ pound ground beef
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 scallions finely chopped
- 1 egg
- ½ cup breadcrumbs
- 1 tablespoon soy sauce
- Salt and pepper to taste
- 2 tablespoon vegetable oil
For the Sauce
- 1 cup pineapple juice
- ⅓ cup rice vinegar
- ¼ cup ketchup
- 3 tablespoon brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1-2 teaspoon sriracha to taste
For the Vegetables
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 medium carrot thinly sliced
- 1 cup snap peas
- 1 small red onion cut into chunks
- 1 cup pineapple chunks
Instructions
Make the Meatballs
- In a large mixing bowl, combine the ground beef, garlic, ginger, scallions, egg, breadcrumbs, soy sauce, salt, and pepper. Mix gently just until combined, being careful not to overmix.
- Shape the mixture into meatballs about one inch in size.
- Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and sear until browned on all sides, then transfer to a plate and set aside.
Make the Sauce
- In the same skillet, whisk together the pineapple juice, rice vinegar, ketchup, brown sugar, soy sauce, and sriracha.
- Bring the mixture to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens.
- Lower the heat, return the meatballs to the skillet, and let them simmer in the sauce for about 10 minutes, until cooked through.
Stir-Fry the Vegetables and Finish
- In a separate large pan or wok, heat a drizzle of oil and stir-fry the bell peppers, carrot, snap peas, onion, and pineapple chunks until just tender but still crisp, about 5 minutes.
- Fold the vegetables into the meatballs and sauce, stirring gently to combine.
- Serve hot over steamed rice or noodles, and garnish with extra scallions if desired.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
