Sweet and Sour Meatballs

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4.75 from 4 votes

Juicy meatballs tossed in a sweet and tangy sauce that comes together fast and tastes even better over rice.

Prep Time20

Cook Time25

Total Time45

Course: Dinner, main dish

Cuisine: Asian American

Keyword: sweet and sour meatballs, Sweet and Sour Meatballs Recipe

Servings: servings

Author: Alyssa Rivers

Ingredients

Meatballs

1 pound ground beef
1 small finely minced onion
½ cup breadcrumbs
1 egg
3 teaspoons minced garlic
1 teaspoon salt
½ teaspoon pepper

Sauce

½ cup pineapple juice
½ cup brown sugar
⅓ cup apple cider vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce
1 tablespoon sriracha
1 tablespoon cornstarch

Other Ingredients

1 tablespoon vegetable oil
1 green bell pepper cut into 1-inch pieces
1 red bell pepper cut into 1-inch pieces
1 small onion cut into 1-inch pieces
1 cup pineapple chunks

Instructions

Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
To a large bowl, add 1 pound ground beef, 1 small finely minced onion, ½ cup breadcrumbs, 1 egg, 3 teaspoons minced garlic, 1 teaspoon salt, and ½ teaspoon pepper. Mix until evenly combined.
Scoop the meatball mixture into 2 tablespoon-sized balls and roll them into smooth balls. You should get 18-20 meatballs. Place them on the baking sheet and spray them lightly with oil.
Bake the meatballs for 18 minutes, until they are fully cooked, rotating them halfway through.
In a small bowl, whisk together ½ cup pineapple juice, ½ cup brown sugar, ⅓ cup apple cider vinegar, ¼ cup water, ¼ cup ketchup, 1 tablespoon soy sauce, 1 tablespoon sriracha, and 1 tablespoon cornstarch.
In a large wok or pan, heat 1 tablespoon vegetable oil over high heat. Add 1 green bell pepper, 1 red bell pepper, and 1 small onion. Cook for 2 minutes.
Reduce the heat to low, then add 1 cup pineapple chunks, meatballs, and sauce to the pan. Simmer the meatballs in the sauce for 4-5 minutes until the sauce thickens. Serve over rice.

Notes

Leftover and Make Ahead Instructions

Fridge- Store in an airtight container in the fridge for up to 5 days.
Reheat: Microwave or stovetop until heated through.
Freezer- Store in an airtight freezer-safe container for up to 3 months.
Make Ahead- Make the meatballs the day before and store them in the fridge until you are ready to cook them. You can also freeze the uncooked meatballs. Cook from frozen, adding a few extra minutes to the bake time.

Nutrition

QR code

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