Sweet and Sour Meatballs
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
325 kcal
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Course
Main Course
Sweet and Sour Meatballs
Description
This recipe starts with a sweet and tangy sauce base of brown sugar, rice vinegar, ketchup, soy sauce, and pineapple juice, which is brought to a boil then thickened with a cornstarch slurry. Frozen or freshly cooked meatballs and chopped bell peppers are simmered in the sauce, allowing meatballs to heat through and flavors to meld. Finally, pineapple chunks are stirred in for bursts of sweetness and texture contrast.
The sauce balances sweetness and acidity, which can be adjusted by adding more vinegar or brown sugar as preferred. The meatballs provide a savory foundation, while the peppers and pineapple contribute freshness and slight crunch. Serving over rice helps absorb the flavorful sauce and makes a complete meal.
Planning portion sizes is advised depending on serving need, whether appetizer or main course. Leftovers store well in the refrigerator or freezer, with reheating options including stove or slow cooker to maintain sauce consistency and temperature. Using a crock pot or slow cooker to finish cooking or reheat is practical for ease.
Ingredients
- ½ cup brown sugar loosely packed
- ½ cup rice vinegar
- ¼ cup ketchup
- 1 tablespoon soy sauce
- 2¼ cups pineapple juice
- 1 tablespoon cornstarch
- 25 meatballs frozen is fine, all-purpose
- 2 bell peppers chopped (optional
- 1 cup pineapple small chunks, drained
- 2 tablespoons green onion for garnish, sliced
- rice for serving
Instructions
- Add brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
- In a small bowl, mix cornstarch and the remaining ¼ cup pineapple juice, whisking to get out all the lumps. Whisk into your skillet.
- Add meatballs and chopped peppers. Bring to a simmer. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through.
- Stir in pineapple chunks. Serve warm over rice. Top with green onion.
Notes
- Adjust sauce sweetness or acidity to taste by adding more brown sugar or vinegar/citrus juice as needed.
- Estimate 2-3 meatballs per person for appetizers, 4-5 per serving for main dishes.
- Cook sauce fully before freezing. Cool, combine with meatballs and peppers, then freeze in airtight containers for up to 3 months.
- Reheat leftovers gently in slow cooker or stovetop to preserve texture and sauce thickness; microwave or oven are also options.
- Store refrigerated leftovers up to 4 days in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 301mg | 13% |
| Potassium | 480mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 1341IU | 27% |
| Vitamin C | 65mg | 72% |
| Calcium | 49mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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