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Sweet and Sour Meatballs

Sweet Sour Meatballs are easy to make and a great freezer meal. Smothered in a sweet and tangy sauce, bell peppers, and juicy pineapples, these homemade meatballs are delicious with steamed rice or noodles and sure to be a family favorite.

Prep Time
20 mins
Cook Time
20 mins
Chill
30 mins
Total Time
50 mins
Servings: 6 Servings
Calories: 424 kcal
Course: Main Course
Cuisine: Asian

Ingredients

  • 2 slices white bread
  • ¼ cup milk
  • 1 pound ground beef (80/20 chuck)
  • 1 onion, peeled and grated
  • 1 egg, well-beaten
  • salt and pepper
  • 2 tablespoons canola oil
  • 1 onion, peeled and sliced thinly
  • ½ red bell pepper, seeded and cut into 1-inch chunks
  • ½ green bell pepper, seeded and cut into 1-inch chunks
  • 1 cup pineapple chunks
  • 1 cup pineapple juice (reserved from the canned pineapples)
  • ½ cup rice vinegar
  • ¼ cup ketchup
  • ½ cup brown sugar
  • ¼ cup water
  • 2 teaspoons cornstarch

Instructions

    Cup of Yum
  1. In a small bowl, soak bread in milk. Tear with your hands until it resembles a soft paste.
  2. In a large bowl, combine ground beef, soaked bread, grated onions, egg, 1 teaspoon salt, and ¼ teaspoon pepper. Gently mix until combined. 
  3. Using a small scoop, portion about 1 tablespoon of meat mixture and roll between palms of hands into a 1-inch diameter ball.
  4. Arrange meatballs in a single layer on a parchment-lined baking sheet and freeze for about 10 to 15 minutes or until firm.
  5. In a bowl, combine pineapple juice, rice vinegar, ketchup, brown sugar, and 1 teaspoon of salt. Stir until well-blended and set aside.
  6. In a wide pan over medium heat, heat about 1 tablespoon canola oil. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and keep warm.
  7. In the pan, add another 1 tablespoon oil if needed. Add meatballs in a single layer and cook for about 1 to 2 minutes on each side or just until lightly browned. Remove from pan and drain on paper towels. Keep warm.
  8. Remove excess oil from the pan except for about 1 tablespoon. Add onions and cook until softened.
  9. Add sweet and sauce mixture and bring to a boil.
  10. Add browned meatballs in a single layer. Lower heat, cover, and cook for about 8 to 10 minutes or until meatballs are fully cooked.
  11. In a bowl, combine ¼ cup water and cornstarch and stir until smooth. Add to the pan, whisking to prevent lumps.
  12. Season with salt and pepper to taste. Cook for about 2 to 3 minutes or until thickened.
  13. Add bell peppers and pineapple chunks.
  14. Continue to cook for about 1 to 2 minutes or until heated through. Serve hot.

Notes

  • Use fresh breadcrumbs and soak in milk or broth. This soaked bread, called panade, adds moisture to the meat mixture for lighter and more tender meatballs.
  • Do not overhandle the meat mixture to keep the meatballs from becoming tough and rubbery. Combine the ingredients until well incorporated but do not over-mix.
  • Use a small cookie scoop to portion meatballs for a more uniform size. Rinse hands with cold water between shaping to keep the meat from sticking.
  • Freeze the meatballs until firm to help maintain their shape and keep them from falling apart during frying.
  • Choose pineapple chunks packed in juice and not heavy syrup, as the packing liquid will be used to make the sweet and sour sauce.

Nutrition Information

Calories 424kcal (21%) Carbohydrates 42g (14%) Protein 16g (32%) Fat 21g (32%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 82mg (27%) Sodium 207mg (9%) Potassium 485mg (14%) Fiber 2g (8%) Sugar 33g (66%) Vitamin A 477IU (10%) Vitamin C 31mg (34%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 424

% Daily Value*

Calories 424kcal 21%
Carbohydrates 42g 14%
Protein 16g 32%
Fat 21g 32%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 1g 50%
Cholesterol 82mg 27%
Sodium 207mg 9%
Potassium 485mg 10%
Fiber 2g 8%
Sugar 33g 66%
Vitamin A 477IU 10%
Vitamin C 31mg 34%
Calcium 91mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.