Sweet & Sour Meatballs Recipe

Introduction

Sweet & Sour Meatballs are a delicious balance of savory and tangy flavors, perfect as an appetizer, side dish, or served over rice for a complete meal. These juicy meatballs are coated in a rich, homemade sweet and sour sauce made with pineapple, bell peppers, and a touch of honey. Whether you’re making them for a party, a weeknight dinner, or meal prep, this recipe is a guaranteed hit!

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

 Ingredients

For the Meatballs:

1 lb (450g) ground beef (or use chicken/turkey)

1/4 cup breadcrumbs (panko or regular)

1 egg

2 tbsp milk

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/4 tsp black pepper

1 tbsp soy sauce

1 tsp Worcestershire sauce

1 tbsp finely chopped parsley (optional)

For the Sweet & Sour Sauce:

1 cup pineapple chunks (fresh or canned, drained)

1/2 cup pineapple juice (from canned pineapple or fresh)

1/4 cup ketchup

1/4 cup rice vinegar (or apple cider vinegar)

3 tbsp brown sugar (or honey)

2 tbsp soy sauce

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

1 bell pepper, diced (red, yellow, or green)

1/2 onion, diced

 Instructions

 Make the Meatballs

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Mix Ingredients – In a bowl, combine ground meat, breadcrumbs, egg, milk, garlic powder, onion powder, salt, black pepper, soy sauce, Worcestershire sauce, and parsley. Mix until just combined (don’t overmix).

Form Meatballs – Roll into 1-inch meatballs (about 20-24 pieces).

Bake – Arrange meatballs on the baking sheet and bake for 15 minutes, or until golden brown and cooked through (internal temp of 165°F / 74°C).

Alternative cooking methods:

Air Fryer: Air fry at 375°F (190°C) for 10-12 minutes, shaking halfway.

Pan Frying: Heat 1 tbsp oil in a skillet and cook meatballs until browned and fully cooked.

 Prepare the Sweet & Sour Sauce

Sauté Veggies – In a large skillet over medium heat, add a little oil. Sauté onions and bell peppers for 3 minutes until slightly tender.

Make the Sauce – Add pineapple chunks, pineapple juice, ketchup, vinegar, brown sugar, and soy sauce. Stir and bring to a simmer.

Thicken the Sauce – Stir in the cornstarch slurry (mix cornstarch with water first). Simmer for 2-3 minutes until the sauce thickens.

 Combine & Serve

Add the Meatballs – Toss the baked (or air-fried) meatballs into the sauce. Stir to coat well.

Simmer for 2 minutes – Let the flavors meld together.

Serve – Garnish with sesame seeds or chopped green onions. Serve over rice, noodles, or as an appetizer.

 Tips & Tricks

Make Ahead – Cook meatballs ahead of time and freeze for quick meals.

Use Fresh Pineapple – It enhances the flavor, but canned works well too.

Gluten-Free Option – Use gluten-free breadcrumbs and tamari instead of soy sauce.

Extra Spicy – Add red pepper flakes or Sriracha for heat.

Storage – Keep leftovers in an airtight container for up to 3 days or freeze for 2 months.

 Nutrition Facts (Per Serving, Approx. 5 Meatballs)

Calories: 280

Protein: 18g

Carbohydrates: 28g

Fat: 12g

Fiber: 2g

Sugar: 14g

Sodium: 540mg

These Sweet & Sour Meatballs are sweet, tangy, and packed with flavor!