Sweet and sour meatballs are tender homemade meatballs browned in a skillet, then simmered in a glossy sauce of pineapple juice, brown sugar, vinegar, ketchup and soy sauce. They’re tangy, sweet and savory, ready in 50 minutes, and serve 4 over rice, or a crowd as a party appetizer with toothpicks.
How to make them: Mix the ground meat with breadcrumbs, milk, egg and seasonings and roll 1-inch meatballs. Brown them in batches. Simmer the pineapple juice, brown sugar, vinegar, ketchup and soy sauce, thicken it with a cornstarch slurry, then add the meatballs and simmer until they reach 160°F.
Why You’ll Love Them
- Homemade sauce: pineapple juice, brown sugar and vinegar, no bottled sauce needed.
- Dinner or appetizer: serve over rice, or with toothpicks at a party.
- Tender meatballs: breadcrumbs soaked in milk keep them soft.
- Pantry ingredients: nothing hard to find.
Ingredient Notes
Ground meat: 1 pound of ground beef or pork. A mix of both is especially juicy.
Binder: 1/2 cup breadcrumbs, 1/4 cup milk and 1 egg.
Seasoning: 1/2 teaspoon each of salt, garlic powder and onion powder, plus 1/4 teaspoon black pepper.
Sweet and sour sauce: 1 cup pineapple juice, 1/2 cup brown sugar, 1/3 cup rice vinegar or apple cider vinegar, 3 tablespoons ketchup and 1 tablespoon soy sauce.
Cornstarch: 2 tablespoons mixed with 2 tablespoons water to thicken the sauce.
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Ingredients
For the meatballs
- 1 lb ground beef or pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the sauce
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
How to Make Sweet and Sour Meatballs
1. Make the meatballs. In a large bowl, mix together ground meat, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder. Roll the mixture into 1-inch meatballs.
2. Brown them. Heat a little cooking oil in a skillet over medium-high heat. Cook the meatballs in batches, browning them on all sides for about 5-7 minutes. Transfer to a plate and set aside.
3. Start the sauce. In a saucepan, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat.
4. Thicken. Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water. Stir the slurry into the simmering sauce until it thickens.
5. Simmer and serve. Add the browned meatballs to the sauce and simmer for 5-10 minutes, until the meatballs reach 160°F in the center. Serve over rice or noodles, garnished with green onions or sesame seeds if desired.
What Sauce Is Used for Sweet and Sour Meatballs?
There are two popular styles. This one is a classic Chinese-American sweet and sour sauce: pineapple juice for fruity sweetness, vinegar for tang, ketchup for color, soy sauce for savory depth and brown sugar, thickened with cornstarch. The other is the potluck slow-cooker version, made with grape jelly and chili sauce, usually poured over frozen meatballs. Both are sweet and tangy; the pineapple version is brighter and less jammy.
How Big Should the Meatballs Be?
One-inch meatballs are the right size for both dinner and parties: big enough to stay juicy, small enough to brown quickly and spear with a toothpick. Larger meatballs take longer to cook through in the sauce, so if you make them bigger, simmer them longer and check the center with a thermometer. Wet your hands lightly while rolling so the mixture doesn’t stick.
Tips for the Best Meatballs
- Don’t overmix. Mix the meat just until combined so the meatballs stay tender.
- Roll them the same size. A small scoop keeps them even so they cook at the same rate.
- Brown in batches. Crowding the pan steams them instead of browning.
- Finish in the sauce. Simmering lets the meatballs cook through and soak up flavor.
- Check the temperature. Ground beef and pork are done at 160°F.
Variations
- Pineapple and peppers: add pineapple chunks and bell pepper strips to the sauce.
- Baked meatballs: bake them on a sheet pan until browned and 160°F instead of pan-frying.
- Frozen meatballs: use precooked frozen meatballs and simmer them in the sauce until hot, to 165°F.
- Slow cooker: keep cooked meatballs warm in the sauce on LOW for a party.
- Ground turkey or chicken: cook to 165°F.
Make Ahead & Storage
Make ahead: Roll the meatballs and refrigerate them for up to a day, or freeze them raw on a tray and bag them.
Leftovers: Refrigerate within 2 hours and eat within 3 to 4 days. Reheat in the sauce until hot, to 165°F.
What to Serve With Them
Serve them over steamed rice, fried rice or noodles, with stir-fried vegetables or a crisp cucumber salad. For a party, set them in a slow cooker with toothpicks.
More meatball recipes: slow cooker Mississippi meatballs, slow cooker Salisbury steak meatballs, ricotta meatballs, chicken piccata meatballs and dump and bake meatball casserole. For another sweet-and-tangy dinner, try sweet Hawaiian crockpot chicken.
For another sweet and sour dinner, try Baked Sweet and Sour Chicken, with lightly coated chicken baked in a sticky, tangy sauce.
Frequently Asked Questions
What sauce is typically used for sweet and sour meatballs?
A sauce of pineapple juice, vinegar, brown sugar, ketchup and soy sauce, or the jelly-based potluck version.
How do you make sweet and sour meatballs with grape jelly and chili sauce?
Warm the jelly and chili sauce together with cooked meatballs in a slow cooker until hot. It’s a different, sweeter style from this recipe.
Can I use frozen meatballs?
Yes. Simmer precooked frozen meatballs in the sauce until hot.
Can I bake the meatballs instead of frying?
Yes. Bake them on a lined sheet until browned and 160°F.
How long do leftovers keep?
3 to 4 days in the refrigerator.
Final Notes
Mix the meat gently, brown the meatballs well and let them finish in the sauce. If you add pineapple chunks and peppers, tell me in the comments how they turned out.
Sweet and Sour Meatballs
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Ingredients
- 1 lb ground beef or pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup pineapple juice
- 1/2 cup brown sugar
- 1/3 cup rice vinegar or apple cider vinegar
- 3 tablespoons ketchup
- 1 tablespoon soy sauce
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- In a large bowl, mix together ground meat, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder. Roll the mixture into 1-inch meatballs.
- Heat a little cooking oil in a skillet over medium-high heat. Cook the meatballs in batches, browning them on all sides for about 5-7 minutes. Transfer to a plate and set aside.
- In a saucepan, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce. Bring to a simmer over medium heat.
- Make a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of water. Stir the slurry into the simmering sauce until it thickens.
- Add the browned meatballs to the sauce and simmer for 5-10 minutes, until the meatballs reach 160°F in the center. Serve over rice or noodles, garnished with green onions or sesame seeds if desired.
Notes
Nutrition
Nutrition values are estimates based on the listed ingredients and serving count. Actual values vary with brands, cuts and portion sizes.
