These juicy, tender Sweet and Sour Meatballs bring together everything you want in a weeknight dinner: bold tangy sauce, colorful peppers, sweet pineapple chunks, and meatballs that stay moist and flavorful. I first made these on a busy Tuesday when I needed something quick but impressive, and honestly, they've been on repeat ever since. The sauce gets this gorgeous glossy sheen, and the whole dish comes together in under an hour with ingredients you probably already have.
If you're looking for more easy dinner ideas, you might also love this Spicy Brazilian Coconut Chicken or this Cottage Cheese Taco Bowl Recipe that's ready in less than 30 minutes.
What You'll Love Sweet and Sour Meatballs
Bold, balanced flavor. The tangy rice vinegar and ketchup play perfectly against the sweetness of brown sugar and pineapple.
Quick and easy. You'll have dinner on the table in about 45 minutes, and most of that is hands-off cooking time.
Flexible cooking methods. Choose between the air fryer for crispy edges or the oven for a more traditional bake.
Customizable heat level. Leave out the red pepper flakes for a milder version the kids will love, or add more if you like a little kick.
Great for meal prep. These Sweet and Sour Meatballs reheat beautifully and freeze well for up to two months.
Family-friendly. Even picky eaters tend to love the sweet, colorful sauce and tender meatballs. For more family favorites, check out this Easy Italian Grinder Pasta Salad.
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Sweet and Sour Meatballs Ingredients
Here's what makes these Sweet and Sour Meatballs so tender and the sauce so deliciously tangy.
See Recipe Card Below This Post For ingtedient Quantites
For the Meatballs:
- Long grain rice: Forms the base of your meal and soaks up all that gorgeous sauce. Cook it while you prep everything else.
- Lean ground beef or ground turkey: Creates the tender, juicy meatballs. Ground turkey makes a lighter version, while beef adds richer flavor.
- Panko bread crumbs: Keeps the meatballs soft and moist by trapping moisture as they cook. Regular or gluten-free both work great.
- Eggs: Bind everything together and add moisture so the meatballs don't fall apart.
- Red pepper flakes: Add a gentle warmth to the meatballs. Leave them out if you're cooking for young kids or anyone sensitive to spice.
- Garlic powder: Brings savory depth to the meat mixture without overpowering the other flavors.
- Salt: Seasons the meatballs and helps bring out all the other flavors.
- Oil: Used for sautéing the peppers and onions until they're tender and slightly caramelized.
- Yellow onion: Adds sweetness and a bit of bite when cooked. Cut into chunky pieces so they hold their shape.
- Green bell pepper: Gives you that classic sweet and sour color and a mild, fresh flavor.
- Orange bell pepper: Adds sweetness and beautiful color. You can swap for red or yellow if that's what you have.
- Canned pineapple: Brings natural sweetness and tropical flavor. Save the juice for the sauce.
For the Sweet and Sour Sauce:
- Rice vinegar: Provides the tangy backbone of the sauce. It's milder than white vinegar and balances the sweetness perfectly.
- Soy sauce: Adds salty, savory depth. Use tamari or coconut aminos for a gluten-free version.
- Chicken or beef broth: Creates the base of the sauce and adds richness. Low sodium works best so you can control the saltiness.
- Brown sugar: Sweetens the sauce and helps create that glossy finish. You can adjust to taste.
- Ketchup: Adds body, sweetness, and a hint of tomato flavor that rounds out the sauce.
- Tomato paste: Deepens the tomato flavor and helps thicken the sauce naturally.
- Pineapple juice: Brings fruity sweetness and ties the pineapple chunks into the sauce.
- Cornstarch and water: Mixed into a slurry, this thickens the sauce to that perfect glossy coating.
How to Make Sweet and Sour Meatballs
Follow these simple steps for perfectly tender Sweet and Sour Meatballs and a sauce that clings beautifully.
Cook the rice: Start your long grain rice according to the package directions, usually about 20 minutes. Set it aside and keep it warm while you work on everything else.
Prepare the meatballs: In a large mixing bowl, combine the ground beef or turkey, panko breadcrumbs, eggs, red pepper flakes, garlic powder, and salt. Mix gently with your hands until just combined, then roll into golf ball-sized meatballs. A cookie scoop helps keep them uniform.
Cook the meatballs (Air Fryer Method): Preheat your air fryer to 375ºF. Arrange the meatballs in a single layer on a parchment-lined basket, making sure they don't touch. Cook for 7 minutes, then flip each one and cook for another 7 to 10 minutes until they're golden brown and cooked through.
Cook the meatballs (Oven Method): Preheat your oven to 375ºF. Place the meatballs on a baking sheet, leaving a little space between each one. Bake for 15 minutes, flip them over, and bake for another 10 to 15 minutes until they're nicely browned and fully cooked.
Sauté the vegetables: Heat the oil in a large wok or skillet over medium-high heat. Add the onion and bell peppers, stirring occasionally. Cook for 5 to 8 minutes until the vegetables soften and get those slightly charred, caramelized edges.
Make the sauce: In a medium bowl, whisk together the rice vinegar, soy sauce, broth, brown sugar, ketchup, tomato paste, and pineapple juice until smooth. Set it aside while the vegetables finish cooking.
Simmer the sauce: Pour your prepared sauce into the skillet with the peppers and onions. Stir everything together and bring it to a gentle simmer. Once it's bubbling, add the cornstarch slurry (mix the cornstarch and water together first), stirring constantly until the sauce thickens and turns glossy, about 1 to 2 minutes.
Combine everything: Add the cooked meatballs and pineapple chunks to the skillet. Toss gently to coat everything in that beautiful sauce, then cook for another 2 minutes to warm the meatballs through. Remove from heat.
Serve: Spoon the sweet and sour meatballs over your cooked rice. Garnish with fresh parsley or cilantro if you like a pop of green and freshness.
Smart Substitutions
Ground meat: Swap ground turkey or chicken for the beef to make it lighter. Ground pork also works beautifully here.
Breadcrumbs: Use gluten-free breadcrumbs, crushed crackers, or even oats if you don't have panko.
Rice: Serve over cauliflower rice for a low-carb version, or try jasmine rice for extra fragrance.
Soy sauce: Use tamari for gluten-free or coconut aminos for a soy-free option.
Pineapple: Fresh pineapple works great if you have it. Just add a bit of extra pineapple juice or orange juice for the sauce.
Cornstarch: Arrowroot powder thickens just as well if you need a paleo-friendly option.
Equipment For Sweet and Sour Meatballs
- Large mixing bowl
- Air fryer or baking sheet
- Large wok or skillet
- Medium bowl
- Whisk
- Cookie scoop (optional, but helpful for uniform meatballs)
- Parchment paper
Storage and Reheating Tips
Store leftover Sweet and Sour Meatballs in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. You can also freeze the meatballs and sauce for up to 2 months. Thaw overnight in the fridge, then reheat on the stove until warmed through.
Serving Suggestions
Serve these meatballs over fluffy white rice or brown rice to soak up all that tangy sauce. Cauliflower rice makes a lighter, veggie-packed base if you're watching carbs. A side of steamed broccoli or snap peas adds color and crunch. You could also try them with noodles for a fun twist, or serve them as an appetizer at your next gathering. For more dinner inspiration, this Baked Salmon Sushi Cups Recipe or Crab Rangoon Recipe would pair beautifully for a fun, Asian-inspired meal night.
Expert Tips
Use a cookie scoop to keep your meatballs the same size so they cook evenly. This also speeds up the rolling process.
Don't overmix the meat. Mix just until everything comes together. Overworking the mixture makes dense, tough Sweet and Sour Meatballs.
Check the internal temperature. Meatballs should reach 160°F for beef or 165°F for turkey. A quick-read thermometer takes the guesswork out.
Let the sauce simmer before adding the cornstarch slurry. This helps the flavors blend and makes thickening easier.
Adjust the sweetness to your taste. Add a bit more brown sugar or ketchup if you like it sweeter, or a splash more vinegar for extra tang.
Prep ahead. You can roll the meatballs the night before and store them covered in the fridge. The sauce can also be whisked together ahead of time.
Double the batch. These freeze beautifully, so make extra and freeze half for a future easy dinner
FAQ
What's the secret to great sweet & sour?
The key is balancing tangy and sweet flavors. Use good rice vinegar for the tang, and don't be shy with the pineapple juice and brown sugar for sweetness. A touch of ketchup and tomato paste adds body and depth. Taste as you go and adjust to your preference.
What goes well with sweet and sour meatballs?
Serve them over rice, noodles, or cauliflower rice. Steamed vegetables like broccoli, snap peas, or bok choy make great sides. A simple cucumber salad or egg rolls would round out the meal nicely. My family loves them with a side of edamame.
What gives Swedish meatballs their flavor?
Swedish meatballs are different from Sweet and Sour Meatballs. They get their flavor from warm spices like nutmeg and allspice, plus a creamy gravy made with beef broth and sour cream. Sweet and sour meatballs focus on tangy, fruity flavors instead.
What can I substitute for Sweet and Sour Meatballs?
If a Sweet and Sour Meatballs calls for grape jelly (like classic party meatballs), you can use this sweet and sour sauce instead. The pineapple juice and brown sugar provide similar sweetness, while the vinegar and ketchup add the tanginess that balances it all out. You could also use apricot preserves or orange marmalade thinned with a bit of vinegar.
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Sweet and Sour Meatballs
Ingredients
- 1 cup long grain rice uncooked For serving; use white or brown rice based on preference
- 1.65 lb lean ground beef or ground turkey for a leaner option (Main protein base; use ground turkey for a healthier alternative)
- ½ cup panko bread crumbs or gluten-free breadcrumbs for gluten-free option (For binding the meatballs)
- 2 large eggs For binding and moisture in the meatballs
- ½ teaspoon red pepper flakes Adjust for heat preference; omit for milder taste
- ½ teaspoon garlic powder Adds flavor to the meatballs
- 1 teaspoon salt Season to taste
- 1 teaspoon oil For sautéing the peppers
- ½ cup yellow onion cut into 1-inch pieces (For added texture and flavor)
- 1 small green bell pepper cut into 1-inch pieces For color and crunch
- 1 small orange bell pepper cut into 1-inch pieces Adds sweetness and color
- ½ cup canned pineapple diced Save juice for the sauce; adds a sweet and tangy flavor
Sweet and Sour Sauce:
- 4 tablespoon rice vinegar For acidity and tang
- 2 tablespoon soy sauce Use tamari for gluten-free option (Salty base for the sauce)
- 1 cup chicken or beef broth low sodium Provides savory depth to the sauce
- ¼ cup brown sugar For sweetness
- ⅓ cup ketchup For tang and richness
- 1 tablespoon tomato paste Adds body to the sauce
- ⅓ cup pineapple juice Adds sweetness and balances the vinegar
- 1 teaspoon cornstarch + 1 teaspoon water For thickening the sauce; make a slurry
Instructions
- Start by cooking the rice according to package instructions.
- Combine the ground beef (or turkey), breadcrumbs, eggs, red pepper flakes, garlic powder, salt, and a pinch of pepper in a bowl. Mix everything until just combined. Form the mixture into small, round meatballs.
- Place the meatballs on a parchment-lined baking sheet or in the air fryer basket. If air frying, cook at 375ºF for 7 minutes, flip, and cook for another 7-10 minutes. If baking in the oven, cook at 375ºF for 15 minutes, flip, and bake for an additional 10-15 minutes. Bake or air fry until golden brown.
- While the meatballs cook, heat oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers and sauté for 5-8 minutes, or until softened.
- In a separate bowl, whisk together the rice vinegar, soy sauce, broth, brown sugar, ketchup, tomato paste, and pineapple juice. Set aside.
- Pour the sweet and sour sauce into the skillet with the peppers and onions. Stir to combine. Once the sauce begins to simmer, add the cornstarch slurry and stir again. Let the sauce cook for another 2-3 minutes until thickened.
- Add the cooked meatballs and pineapple to the sauce in the skillet. Toss to coat everything evenly. Cook for 2 more minutes to warm through.
- Serve the sweet and sour meatballs over the cooked rice. Optionally, garnish with fresh parsley or cilantro.
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