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Sweet And Sour Meatballs

Juicy homemade meatballs tossed in a glossy sweet and sour sauce with pineapple and peppers. Quick, cozy, and better than takeout any night of the week, this family favorite is ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 36 meatballs
Course: Dinner, Main Dish
Cuisine: Asian-inspired
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb ground beef
  • 1 cup breadcrumbs
  • 1 large onion, shredded or finely chopped
  • 2 large eggs
  • 1/2 tsp garlic powder
  • Salt and pepper, to taste
  • 3 tbsp rice vinegar
  • 1/3 cup brown sugar, packed
  • 1 cup chicken broth, low sodium
  • 1/3 cup ketchup
  • 1 tbsp tomato paste
  • 1/4 cup pineapple juice (from canned pineapple)
  • 1/2 tsp cornstarch
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1/2 cup pineapple chunks

Equipment

  • Large mixing bowl
  • Air fryer or oven
  • Medium bowl
  • Wok or large pan
  • Whisk

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, onion, eggs, garlic powder, salt, and pepper. Mix well and form into golf ball-sized meatballs.
  2. Cook the meatballs. Air fry at 380°F for 10 minutes, shaking halfway through, or bake on a parchment-lined sheet at 400°F for 20–25 minutes.
  3. In a medium bowl, whisk together rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. Set aside.
  4. Heat vegetable oil in a large wok or pan over medium-high. Add onion and bell peppers, sauté 1 minute. Add garlic and cook another 30 seconds until aromatic.
  5. Pour in the sauce mixture and stir until thick and glossy.
  6. Add cooked meatballs and pineapple chunks to the wok. Toss everything together well and cook for 2 more minutes. Serve immediately over rice.

Notes

Recipe yields about 36 meatballs. Taste and adjust sauce before adding meatballs: add sugar if too tangy, vinegar if too sweet. Make ahead by prepping meatballs or sauce earlier. Freezes well, raw or cooked. Reheat gently on the stove with a splash of broth to loosen sauce. Chef’s tip: always test one meatball for quality control!
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