If there’s ever been a dish that instantly brightens up dinnertime, it’s Sweet and Sour Meatballs. Imagine juicy, tender meatballs swimming in a glossy sauce that perfectly balances tangy and sweet, studded with colorful bell peppers and bursts of pineapple. This recipe brings together everything comforting and lively in one skillet—it’s weeknight-friendly, delightfully retro, and always a crowd-pleaser. Whether you’re serving it over fluffy rice or sneaking a forkful straight from the pan, these Sweet and Sour Meatballs promise a taste adventure you’ll crave again and again.

Sweet and Sour Meatballs Recipe - Recipe Image

Ingredients You’ll Need

There’s magic in the simplicity of the ingredients here. Each one is carefully chosen to lend just the right flavor, texture, or visual pop to your Sweet and Sour Meatballs. Don’t skip or swap unless you have to—and check the notes for creative options.

Ground beef (1 lb): Brings classic savory richness and a hearty foundation for each meatball.
Breadcrumbs (1/2 cup): Keeps the meatballs moist and tender—they won’t fall apart!
Milk (1/4 cup): Hydrates the breadcrumbs for an even softer bite.
Large egg (1): Acts as the binder; no crumbly meatballs here.
Onion, finely minced (1/4 cup): Infuses each bite with a subtle sweetness and mild crunch.
Garlic, minced (1 clove): For a gentle aromatic kick that rounds out the flavor.
Salt (1/2 tsp): Brings out all the savory notes.
Black pepper (1/4 tsp): Adds a whisper of background warmth without overpowering the dish.
Olive oil (1 tbsp): Ensures a golden-brown crust when browning the meatballs.
Ketchup (1/2 cup): The sweet and tomatoey base for that unforgettable sauce.
Brown sugar (1/2 cup): Balances the tang of the vinegar, giving the sauce its signature sweetness.
Rice vinegar or apple cider vinegar (1/3 cup): Essential for the bright, tangy backbone of the sauce.
Soy sauce (2 tbsp): Deepens the savory flavor with a hint of umami.
Cornstarch (1 tbsp) mixed with 2 tbsp water: Thickens the sauce to a glossy, clingy perfection.
Red bell pepper, diced (1): Lends visual vibrancy and a sweet crunch.
Green bell pepper, diced (1): Adds savory depth and a pop of color contrast.
Pineapple chunks, drained (1 can, 8 oz): Juicy bites that echo the sauce’s sweet-tart theme.
Reserved pineapple juice (1/4 cup): Intensifies the tropical, tangy flavor in the sauce.

How to Make Sweet and Sour Meatballs

Step 1: Mix and Shape the Meatballs

In a large bowl, gently combine the ground beef, breadcrumbs, milk, egg, minced onion, garlic, salt, and pepper. Don’t overmix—just enough so everything holds together. Scoop out about a tablespoon of the mixture for each meatball and gently roll between your palms to form 1-inch balls. This is where the aroma of fresh garlic and onion starts to work its magic.

Step 2: Brown the Meatballs

Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides, about 6 to 7 minutes total. They don’t need to be cooked through yet; just get that beautiful golden crust for flavor and texture.

Step 3: Build the Sweet and Sour Sauce

Remove the browned meatballs and set them aside. In the same skillet (no need to wash, those browned bits are flavor gold), whisk together the ketchup, brown sugar, vinegar, soy sauce, and 1/4 cup reserved pineapple juice. Bring this inviting mixture to a gentle simmer, stirring to dissolve all the sugar.

Step 4: Thicken and Brighten

Stir in the cornstarch slurry, and let the sauce cook for 2 to 3 minutes until it thickens to a luscious glaze. Now, add the diced red and green bell peppers along with the pineapple chunks. Their color and crunch take this sauce from good to irresistible.

Step 5: Finish and Simmer

Gently return the browned meatballs to the skillet, nestling them into the bubbling sauce. Simmer uncovered for 10 to 12 minutes, turning occasionally so the meatballs absorb all those sweet and sour juices. The peppers should be tender-crisp, and the meatballs cooked through. Serve piping hot and bask in the aroma.

How to Serve Sweet and Sour Meatballs

Garnishes

Garnish is where you can get playful and really make your Sweet and Sour Meatballs pop. Sprinkle chopped scallions or cilantro on top for a fresh, herbal finish. Toasted sesame seeds add a nutty crunch, while a quick zest of lime wakes up the whole dish. If you like a hint of heat, try thin slices of fresh chili or a drizzle of chili oil.

Side Dishes

Rice is the classic companion—you can’t go wrong with fluffy jasmine or sticky rice absorbing all that saucy goodness. For a change, try brown rice or even cauliflower rice for something lighter. Steamed broccoli, sugar snap peas, or a crisp Asian slaw round out the meal with color and crunch.

Creative Ways to Present

For a party, skewer individual Sweet and Sour Meatballs with a chunk of pineapple and bell pepper for a fun, bite-sized appetizer. They also sit beautifully in lettuce cups, or atop a bed of sautéed noodles for a family-style feast. For lunchboxes, tuck them into rice bowls with colorful veggies and a wedge of lime.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet and Sour Meatballs keep incredibly well! Transfer them (with plenty of sauce) into an airtight container and refrigerate for up to 4 days. The flavors actually deepen as they sit, making leftovers almost better than the original.

Freezing

For longer storage, let your Sweet and Sour Meatballs cool completely, then freeze them with the sauce in a freezer-safe container for up to 2 months. When freezing, I like to divide them into individual portions for quick, easily reheated meals on busy nights.

Reheating

Reheat leftover meatballs gently on the stove over medium-low heat, stirring occasionally, until everything is warmed through. If reheating from frozen, let them thaw overnight in the fridge, then warm as usual. A splash of water or pineapple juice can refresh the sauce if it’s thickened up too much.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken are fantastic alternatives and will give you slightly lighter but equally juicy Sweet and Sour Meatballs. Just be sure to keep an eye on doneness to avoid overcooking.

What can I substitute for rice vinegar?

If you don’t have rice vinegar, apple cider vinegar is a great swap and will bring similar tang. White wine vinegar is a decent backup. Just avoid distilled white vinegar as it’s a bit too sharp for this sauce.

Can I make Sweet and Sour Meatballs ahead of time?

Definitely—this dish is perfect for prepping ahead. You can shape the meatballs and refrigerate them a day in advance, or cook both meatballs and sauce and store them together. Just reheat gently before serving.

How do I prevent the meatballs from falling apart?

Mix the meatball ingredients gently and just until combined. The breadcrumbs, egg, and milk are the binding trio. If your mix feels very wet, add a touch more breadcrumbs; if dry, add a splash of milk.

Is there a way to make the sauce less sweet?

Yes! If you prefer a tangier bite, try reducing the brown sugar by a tablespoon or two, or boost the vinegar just slightly. Taste as you go, and balance until it’s just right for you.

Final Thoughts

There’s something wonderfully nostalgic and inviting about a big pan of Sweet and Sour Meatballs—everyone’s faces light up when you set this dish on the table. Whether you’re making it for a weeknight dinner or a festive gathering, these flavors are bound to bring joy. Don’t be surprised if it becomes one of your most-requested recipes!

Sweet and Sour Meatballs Recipe

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4.7 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Enjoy the perfect blend of sweet and savory flavors with these delicious sweet and sour meatballs. Tender meatballs in a tangy sauce with peppers and pineapple make for a satisfying meal that’s sure to please the whole family.

Ingredients

Scale

For the Meatballs:

1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1/4 cup onion, finely minced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp black pepper

For the Sweet and Sour Sauce:

1 tbsp olive oil
1/2 cup ketchup
1/2 cup brown sugar
1/3 cup rice vinegar (or apple cider vinegar)
2 tbsp soy sauce
1 tbsp cornstarch mixed with 2 tbsp water (slurry)
1 red bell pepper, diced
1 green bell pepper, diced
1 (8 oz) can pineapple chunks, drained (reserve juice)

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Instructions

Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Form into 1-inch meatballs.
Brown the Meatballs: Brown the meatballs in olive oil in a skillet until partially cooked.
Make the Sauce: In the same skillet, combine ketchup, brown sugar, vinegar, soy sauce, and pineapple juice. Thicken with cornstarch slurry.
Simmer: Add bell peppers, pineapple, and meatballs back to the skillet. Simmer until meatballs are cooked through.
Serve: Serve hot over rice.