Go Back
–+ servings

Sweet and Sour Meatballs

Tender homemade meatballs simmered in a glossy sweet and tangy pineapple sauce. Perfect for dinner over rice or served as an easy party appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American
Servings 8 SERVINGS

Ingredients
  

  • Meatballs
  • 1 ½ pounds ground beef 80/20 recommended
  • ½ pound ground pork optional, or use all beef
  • ¾ cup plain breadcrumbs or panko
  • ⅓ cup milk
  • 1 large egg
  • ½ cup yellow onion grated (or very finely diced)
  • 3 cloves garlic minced
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper
  • ½ teaspoon ground ginger optional
  • Sweet and sour sauce
  • 1 ½ cups pineapple juice
  • ¾ cup ketchup
  • ⅓ cup rice vinegar or apple cider vinegar
  • ½ cup brown sugar
  • 2 tablespoons soy sauce
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger optional
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Optional add-ins
  • 1 red bell pepper sliced or diced
  • 1 green bell pepper sliced or diced
  • 1 cup pineapple chunks

Instructions
 

  • In a large bowl, stir breadcrumbs and milk together. Let sit 2 minutes.
  • Add egg, onion, garlic, salt, pepper, and optional ginger. Stir to combine.
  • Add ground beef (and pork if using). Mix gently just until combined.
  • Roll into 1 ½-inch meatballs (about 2 tablespoons each).
  • Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of oil. Brown meatballs in batches, turning to brown most sides (not cooked through). Transfer to a plate.
  • Reduce heat to medium. Whisk pineapple juice, ketchup, vinegar, brown sugar, soy sauce, garlic, and ginger (optional) in the pan. Simmer 2–3 minutes.
  • Whisk cornstarch and cold water until smooth. Stir into the sauce and simmer 1–2 minutes until glossy.
  • Return meatballs to the pan. Cover, reduce heat to low, and simmer 12–15 minutes, until meatballs reach 160°F internally.
  • If using bell peppers, add them for the last 8–10 minutes. If using pineapple chunks, add them for the last 2–3 minutes.
  • Serve hot over rice or noodles, or keep warm in a slow cooker for parties.

Notes

Mix the meatball mixture gently. Overmixing makes meatballs dense.
If sauce thickens too much, loosen with a splash of pineapple juice or water.
Store leftovers in the fridge up to 4 days. Freeze up to 3 months.
Tried this recipe?Let us know how it was!