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–+ servings
Skillet full of sweet and sour meatballs and veggies.
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Sweet and Sour Meatballs

Tender homemade meatballs simmered in a sweet and tangy pineapple sauce with crisp vegetables, a fun homemade twist on a takeout favorite.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 495kcal

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.

Nutrition

Calories: 495kcal | Carbohydrates: 35g | Protein: 24g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 610mg | Potassium: 680mg | Fiber: 3g | Sugar: 21g | Vitamin A: 2691IU | Vitamin C: 83mg | Calcium: 84mg | Iron: 4mg