Name: Sweet & Sour Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian-Inspired
Ingredients: 1 lb ground beef; 1/2 cup breadcrumbs; 1/4 cup milk; 1 egg; 2 cloves garlic, minced; 1/4 cup onion, finely chopped; 1 tbsp soy sauce; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup brown sugar; 1/3 cup rice vinegar (or apple cider vinegar); 1/4 cup ketchup; 2 tbsp soy sauce; 1 tbsp cornstarch; 1/2 cup pineapple juice (from canned pineapple chunks); 1 cup pineapple chunks; 1 red bell pepper, chopped; 1 green bell pepper, chopped

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Sweet & Sour Meatballs a juicy, tender meatballs are baked to perfection and then smothered in a vibrant sweet and sour sauce with pineapple chunks, bell peppers, and a blend of savory and tangy flavors. I love serving this dish over steamed rice for a hearty dinner or as a satisfying party appetizer that’s always a crowd-pleaser.

Sweet & Sour Meatballs

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

1 lb ground beef

½ cup breadcrumbs

¼ cup milk

1 egg

2 cloves garlic, minced

¼ cup onion, finely chopped

1 tablespoon soy sauce

½ teaspoon salt

¼ teaspoon black pepper

For the Sweet & Sour Sauce:

½ cup brown sugar

⅓ cup rice vinegar (or apple cider vinegar)

¼ cup ketchup

2 tablespoon soy sauce

1 tablespoon cornstarch

½ cup pineapple juice (from canned pineapple chunks)

1 cup pineapple chunks

1 red bell pepper, chopped

1 green bell pepper, chopped

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.

In a large bowl, I combine the ground beef, breadcrumbs, milk, egg, garlic, onion, soy sauce, salt, and pepper. I mix until just combined to keep the meatballs tender.

I roll the mixture into 1-inch meatballs and space them evenly on the baking sheet.

I bake for 18–20 minutes, or until the meatballs are browned and cooked through.

While they bake, I prepare the sauce. In a medium saucepan over medium heat, I whisk together the brown sugar, vinegar, ketchup, soy sauce, cornstarch, and pineapple juice until smooth.

I bring it to a simmer and stir until the sauce thickens, about 3–5 minutes.

I then add the chopped bell peppers and pineapple chunks, cooking for another 3–4 minutes until slightly tender.

Once the meatballs are done, I add them to the sauce and gently stir to coat evenly. I let everything simmer for 5 more minutes so the flavors meld.

I serve it hot over rice or on its own as a party-ready appetizer.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: 320 kcal per serving

Variations

I sometimes swap the ground beef for ground chicken or turkey for a leaner option.

For extra heat, I add a pinch of red pepper flakes or a dash of hot sauce to the sweet and sour sauce.

When I want to go low-carb, I serve the meatballs with cauliflower rice or steamed veggies instead of regular rice.

I’ve also tried adding snap peas or carrots into the sauce for more crunch and color.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For reheating, I gently warm the meatballs and sauce in a skillet over medium heat until heated through. If reheating in the microwave, I cover them loosely and heat in 30-second bursts, stirring in between. These meatballs also freeze well—both cooked and uncooked. I freeze them in a single layer, then transfer them to a freezer bag. When I want to use them, I reheat straight from frozen or thaw in the fridge overnight.

FAQs

What can I serve with sweet and sour meatballs?

I usually serve them over steamed white rice, but they’re also great with fried rice, noodles, or even mashed potatoes. As a party food, I like to serve them with toothpicks.

Can I make the meatballs ahead of time?

Yes, I often make the meatballs in advance and refrigerate them raw for up to 24 hours or freeze them for longer storage. This makes dinner prep super easy.

Can I use canned pineapple?

Absolutely. I prefer canned pineapple chunks in juice for convenience, and I use the juice directly in the sauce.

How do I make this gluten-free?

To make this dish gluten-free, I use gluten-free breadcrumbs and tamari or coconut aminos instead of regular soy sauce.

Can I cook the meatballs on the stovetop instead of baking?

Yes, I can brown the meatballs in a skillet with a bit of oil over medium heat, then simmer them in the sauce until fully cooked. However, baking saves time and cleanup.

Conclusion

This Sweet & Sour Meatballs recipe is a reliable go-to whenever I want something that’s flavorful, comforting, and easy to make. The sauce alone is worth making—sticky, tangy, and rich—and it pairs beautifully with the juicy, tender meatballs. Whether I’m cooking for a weeknight dinner or prepping for a party, this dish always gets rave reviews.

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Sweet & Sour Meatballs

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Halal

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Description

Juicy meatballs baked to perfection and coated in a vibrant sweet and sour sauce with pineapple and bell peppers. This versatile dish is perfect over rice or served as a party appetizer.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine ground beef, breadcrumbs, milk, egg, garlic, onion, soy sauce, salt, and pepper. Mix until just combined.
Roll the mixture into 1-inch meatballs and arrange them evenly on the baking sheet.
Bake for 18–20 minutes, or until browned and cooked through.
While the meatballs bake, make the sauce: In a medium saucepan over medium heat, whisk together brown sugar, vinegar, ketchup, soy sauce, cornstarch, and pineapple juice until smooth.
Bring the sauce to a simmer and stir until it thickens, about 3–5 minutes.
Add chopped bell peppers and pineapple chunks. Cook for 3–4 minutes until slightly tender.
Add the baked meatballs to the sauce and gently stir to coat.
Simmer everything together for 5 minutes to meld the flavors.
Serve hot over steamed rice or as a party appetizer.