Go Back
–+ servings
Sweet and Sour Meatballs Recipe 1

Sweet and Sour Meatballs

This versatile sweet and sour meatballs recipe bridges the gap between elegant entertaining and comfortable family dining. With its perfect balance of tangy and sweet flavors, it's no wonder this dish has maintained its popularity across generations.
No ratings yet
Print Pin
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Keyword: Meatballs, Sweet and Sour, Party Food, Asian Fusion
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 320kcal

Equipment

  • Large Skillet
  • Medium Saucepan
  • Slow Cooker (optional)

Ingredients

For the meatballs:

  • 1 pound ground beef 85% lean
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs preferably panko
  • 1/4 cup onion finely minced
  • 2 cloves garlic minced
  • 1 egg lightly beaten
  • 1 tablespoon soy sauce
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the sweet and sour sauce:

  • 1 cup pineapple juice fresh if possible
  • 1/2 cup brown sugar light or dark
  • 1/3 cup rice vinegar
  • 3 tablespoons ketchup
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 red bell pepper diced into 1-inch chunks
  • 1 green bell pepper diced into 1-inch chunks
  • 1 cup pineapple chunks fresh or canned
  • 2 tablespoons neutral oil for cooking

Instructions

  • In a large bowl, combine ground beef, ground pork, breadcrumbs, minced onion, garlic, egg, soy sauce, ginger, salt, and pepper. Using clean hands, gently mix until just combined. Avoid over-mixing to keep meatballs tender.
  • With slightly damp hands, form the mixture into uniform 1-inch balls. You should yield approximately 24-30 meatballs. For consistent sizes, use a cookie scoop or tablespoon measure. Place the formed meatballs on a parchment-lined tray.
  • Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Working in batches to avoid crowding, sear the meatballs on all sides until golden brown, about 2 minutes per side. They don't need to be fully cooked through at this point. Transfer the browned meatballs to a plate.
  • In a medium saucepan, combine pineapple juice, brown sugar, rice vinegar, ketchup, and soy sauce. Bring to a gentle simmer over medium heat. In a small bowl, whisk together cornstarch and water to create a slurry, then slowly pour into the simmering sauce while whisking constantly. Continue to cook until the sauce thickens enough to coat the back of a spoon, approximately 3-5 minutes.
  • Return the meatballs to the skillet or transfer to a slow cooker. Add the bell peppers and pineapple chunks, then pour the sweet and sour sauce over everything. If cooking on the stovetop, simmer covered for 15-20 minutes until meatballs are cooked through. If using a slow cooker, cook on low for 3-4 hours.
  • Serve hot over steamed rice for a main course, or with toothpicks as an appetizer.

Notes

For a lighter version, you can bake the meatballs at 400°F for 15-20 minutes instead of pan-frying.
The flavor improves after 24 hours as ingredients meld together, making this perfect for make-ahead meals.
For a spicier version, add 1-2 teaspoons of sriracha or red pepper flakes to the sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 28g | Protein: 18g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 85mg | Sodium: 680mg | Potassium: 450mg | Fiber: 2g | Sugar: 22g | Vitamin A: 620IU | Vitamin C: 45mg | Calcium: 35mg | Iron: 2.2mg
Tried this recipe?FOLLOW ME @TastyDailyMeals and PIN this recipe