Sweet and Sour Meatballs- tender, juicy pork meatballs are coated in a tangy sauce with pineapple chunks, onions, and bell peppers. Serve over rice for an easy family meal. Also makes a great party appetizer.
One Pan Meal
This whole recipe is made in one pan for easy clean-up. You’ll need a large nonstick skillet. First brown the meatballs in the skillet. Set them aside and cook the onion and bell pepper until softened some. Add the remaining sauce ingredients and a cornstarch slurry. Return the meatballs to the skillet and cook until the sauce is thickened.
Easy Sauce
The sweet and sour sauce is a simple combination of light brown sugar, white vinegar, and ketchup, plus the juice from the can of pineapple. It is thickened with cornstarch so that it really coats the meatballs.
Sweet and Sour Meatballs Recipe Tip
If the sauce is too tangy and not sweet enough for your taste, add an extra tablespoon or two of brown sugar.
Ground Beef or meatloaf mix can be substituted for the ground pork.
Make Ahead
The meatballs can be mixed and shaped up to 24 hours in advance. Cover with plastic wrap and refrigerate until ready to cook.
Time Saver
For a really quick and easy recipe, use frozen meatballs. Then this meal can be made in under 20 minutes.
Storage
Will keep for 3 to 4 days in an airtight container in the refrigerator and can be reheated in the microwave. Can be frozen for up to 2 months.
More Meatball Recipes
- Tex-Mex Meatballs
- Jalapeno Popper Meatballs
- French Onion Meatballs
- Spicy Grape Meatballs
- Butter Chicken Meatballs
- Chicken Parmesan Meatballs
Ingredients
Meatballs
- 1 pound ground pork
- 1 large egg
- 1/2 cup Panko crumbs
- 1/4 cup finely diced onion
- 1/2 tablespoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
Sauce
- 1 red bell pepper, cut into 1-inch pieces
- 1/2 medium onion, cut into large dice
- 1 (20-ounce) can pineapple chunks in juice, undrained
- 1/3 cup firmly packed brown sugar
- 1/3 cup distilled white vinegar
- 1/4 cup ketchup
- 1/4 to 1/2 teaspoon crushed red pepper flakes, optional
- 3 tablespoons cornstarch
- 1/2 cup water
- 2 green onions, sliced
- white rice for serving
Instructions
- Gently mix together first 8 ingredients in a medium bowl.Shape into 1 1/4 inch meatballs (about 12).
- Heat oil over medium heat in a large nonstick skillet.Add meatballs and cook until browned on all sides and cooked through, about 10 to 12 minutes.
- Remove meatballs from skillet and set on a paper towel-lined plate.Add peppers and onion to skillet and cook for 5 minutes to soften.
- Add the juice from the can of pineapple, the brown sugar, vinegar, and ketchup to the skillet. Add red pepper flakes if using.
- In a small bowl, whisk together cornstarch and water. Add to skillet.
- Return meatballs to skillet and add pineapple chunks. Bring to a simmer and simmer for 2 to 3 minutes.
- Serve over rice and top with green onions.
