Sweet and Sour Meatballs
Tender baked meatballs meet a glossy sweet-tangy sauce with pineapple and bell pepper. Serve them over rice for dinner, or keep them warm as a party appetizer.
Total
45 min
Servings
4 servings as dinner, or 6 to 8 as an-b
Level
Easy
Sweet and sour meatballs are the kind of cozy, saucy dish that works on a weeknight but still feels fun enough for company. The meatballs bake in the oven, so you do not need to stand at the stove turning them one by one.
The sauce is quick and pantry-friendly. Pineapple juice, vinegar, brown sugar, soy sauce, and ketchup cook into a shiny glaze that tastes sweet, tangy, and savory all at once.
Serve the meatballs with steamed rice, noodles, or simple vegetables. If you are making them for a gathering, transfer everything to a slow cooker on warm once the sauce is finished.
01What you'll need
Ingredients
20 items · 4 servings as dinner, or 6 to 8 as an-b
- For the meatballs:
- 1 pound ground beef, 85% to 90% lean
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 tablespoons milk
- 2 tablespoons finely minced onion
- 1 garlic clove, minced or grated
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1 tablespoon neutral oil, for greasing the pan
- For the sweet and sour sauce:
- 1 can (20 ounces) pineapple chunks in juice
- 1/2 cup ketchup
- 1/3 cup packed light brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce, optional
- 1 red or green bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces, optional_small-b
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 425°F. Line a rimmed baking sheet with foil or parchment, then lightly coat it with neutral oil. A rimmed sheet keeps any juices from spilling.
2. Mix the meatballs
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, minced onion, garlic, salt, pepper, and ginger. Mix gently with clean hands or a fork just until combined. Try not to squeeze the mixture too much, which can make the meatballs firm.
3. Shape the meatballs
Roll the mixture into about 20 meatballs, each about 1 1/2 inches wide. Place them on the prepared baking sheet with a little space between each one.
4. Bake until browned
Bake the meatballs for 12 to 15 minutes, or until browned and cooked through. Ground beef should reach 160°F in the center on an instant-read thermometer.
5. Start the sauce
While the meatballs bake, drain the pineapple chunks and save 3/4 cup of the juice. In a large skillet or saucepan, whisk together the reserved pineapple juice, ketchup, brown sugar, vinegar, soy sauce, Worcestershire sauce if using, cornstarch, and water until smooth.
6. Simmer the vegetables
Set the skillet over medium heat. Add the bell pepper and onion, if using. Bring the sauce to a gentle simmer, stirring often, and cook for 3 to 5 minutes, until the vegetables are just tender and the sauce begins to thicken.
7. Add the meatballs and pineapple
Add the baked meatballs and pineapple chunks to the sauce. Stir gently to coat. Simmer for 5 to 7 minutes, until the sauce is glossy and the meatballs are hot all the way through.
8. Serve warm
Taste the sauce and adjust if needed: add a splash of vinegar for more tang, a pinch of sugar for more sweetness, or a small splash of water if it is too thick. Serve over rice, noodles, or with toothpicks as an appetizer.
03From our kitchen
Cook's tips
- Make ahead: Shape the raw meatballs up to 1 day ahead and refrigerate them, covered. You can also bake the meatballs up to 2 days ahead, then simmer them in the sauce when ready to serve.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if the sauce thickens too much.
- Freezing: Freeze cooked meatballs and sauce together for up to 2 months. Thaw overnight in the refrigerator, then reheat until piping hot.
- Meat swaps: Ground pork, turkey, chicken, or a mix of beef and pork all work. If using lean turkey or chicken, avoid overbaking because they can dry out faster.
- Pineapple note: Use pineapple packed in juice, not heavy syrup, so the sauce does not get too sweet. If you only have syrup-packed pineapple, reduce the brown sugar to 2 tablespoons and adjust to taste.
- Sauce texture: Cornstarch thickens quickly once it simmers. If the sauce gets lumpy, whisk it firmly before adding the meatballs. If it becomes too thick, loosen it with a little water or pineapple juice.
Cook's note
For a more appetizer-style batch, shape the meatballs smaller, about 1 inch wide. Start checking them after 9 to 10 minutes in the oven, as smaller meatballs cook faster.
04Frequently asked
Questions & answers
Can I use frozen meatballs?
Yes. Use about 1 1/2 pounds fully cooked frozen meatballs. Warm them according to the package directions, then simmer them in the sauce with the pineapple for 5 to 10 minutes.
Can I make sweet and sour meatballs in a slow cooker?
Yes, but cook the meatballs first for the best texture and food safety. Add the baked meatballs, sauce, pineapple, and vegetables to a slow cooker. Cook on low for 2 to 3 hours, or keep on warm for serving once hot.
What should I serve with sweet and sour meatballs?
Steamed white rice, brown rice, fried rice, egg noodles, or cauliflower rice all work well. For vegetables, try broccoli, snap peas, roasted green beans, or a simple cucumber salad.
How do I keep meatballs from falling apart?
Use the egg and breadcrumbs as written, and mix just until the meat holds together. If the mixture feels very wet, add 1 to 2 extra tablespoons of breadcrumbs. Baking also helps the meatballs firm up before they go into the sauce.
Can I make the sauce less sweet?
Yes. Start with 2 tablespoons brown sugar instead of 1/3 cup, then taste after the sauce simmers. You can add more sugar a little at a time if you want a sweeter sauce.
05Keep cooking
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