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4.75 from 4 votes

Sweet and Sour Meatballs

Juicy meatballs tossed in a sweet and tangy sauce that comes together fast and tastes even better over rice.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner, main dish
Cuisine: Asian American
Keyword: sweet and sour meatballs, Sweet and Sour Meatballs Recipe
Servings: 4 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

Calories: 510kcal | Carbohydrates: 62g | Protein: 28g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 1258mg | Potassium: 780mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1216IU | Vitamin C: 76mg | Calcium: 101mg | Iron: 4mg

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