Sweet and Sour Meatballs Recipe
If you’re looking for the best sweet and sour meatballs that’s easy enough for a weeknight dinner, this is one to try. This family favourite sweet and sour meatballs recipe comes together quickly on the stove-top with frozen meatballs (or homemade meatballs if you have more time). You get the tangy flavour from soy sauce and vinegar and the delicious sweetness of pineapple and brown sugar in every bite! No chili sauce or grape jelly required!
Ilove sweet and sour recipes, and this sweet and sour steak recipe is one of my favourites from childhood! It’s made in the slow cooker for the most tender bites of steak!
My favourite thing about these meatballs is that they are made with simple pantry ingredients, and no commercially made sauces or jellies. They don’t require a slow cooker and are made on the stove top in a matter of minutes. Using frozen meatballs makes them quick and easy to prepare on those busy nights. Made with simple ingredients like canned pineapple, soy sauce, vinegar and brown sugar they are the perfect weeknight meal! I have a whole collection of mains and sides recipes if you’re looking for more easy dinner ideas to add to your recipe box.
Ingredients You Will Need for This Recipe
CORNSTARCH – this is what thickens the sauce and gives it that glossy coating that sticks to the meatballs
BROWN SUGAR – adds the perfect amount of sweetness and balances the vinegar
PINEAPPLE JUICE – the reserved juice from the canned pineapple tidbits provides both sweetness and acidity
WHITE VINEGAR – gives the sauce its characteristic tang
SOY SAUCE – adds a delicious savoury depth of flavour and balances the sweetness
BELL PEPPER – gives a bit of a crunch and colour
PINEAPPLE TIDBITS – provide that little burst of sweetness throughout
PRECOOKED MEATBALLS – premade frozen meatballs are what make this recipe is quick, however if time is not an issue, homemade freshly cooked or frozen meatballs work perfectly
How to Make Sweet and Sour Meatballs
See the full printable recipe below
In a mixing bowl combine brown sugar and cornstarch, breaking up any lumps of brown sugar until fully combined. Whisk in reserved pineapple juice, soya sauce and vinegar until smooth. Pour mixture into a deep skilled or dutch oven.
Heat sauce over medium high heat, stirring constantly until it begins to thicken. Bring to boil; boil and stir for one minute. Remove from heat and add meatballs, pineapple tidbits and chopped green pepper, stirring to combine. Return to medium-low heat and heat for 20-30 minutes until meatballs are heated through.
The Secret to Thick Sweet and Sour Sauce
Cornstarch plays a key role in this recipe because it transforms the pineapple juice mixture into a thick, glossy sauce that coats the meatballs instead of leaving them sitting in a thin liquid.
- whisk the cornstarch with the brown sugar before adding the liquids, breaking up any lumps of brown sugar
- using a silicone spatula or wooden spoon, stir the sauce constantly as it heats.
- Bring the sauce to a boil so the cornstarch can fully thicken
- once boiling, cook for about 1 minute while stirring
- add the meatballs only after the sauce has thickened
If your sauce is too thin: make a slurry by adding 1 teaspoon of cornstarch with 1 tablespoon of cold water in a jar with a lid and shake until cornstarch is dissolved (or whisk together in a measuring cup). Stir it into the simmering sauce and cook for another minute or two, while stirring.
If your sauce becomes too thick: Add a small splash of pineapple juice or water and stir until you reach the consistency you like.
NOTE: Never add dry cornstarch directly to hot sauce. It can form little lumps that are difficult to whisk out.
How To Serve
- serve over rice, noodles or mashed potatoes or alongside this cashew fried rice
- make them an appetizer using mini cocktail forks or toothpicks to serve
- serve with stir fried vegetables
- add them to a party platter on game day
- use leftovers to make a delicious meatball submarine sandwich
Variations
- add chili flakes for a bit of heat
- use homemade meatballs, or use chicken, turkey or vegan meatballs
- add a bit more soya sauce for extra tang
Substitutions
Sometimes dietary restrictions or preferences require just a few simple changes to make the recipe work for you. These are a few of the common ingredient substitutions:
CORNSTARCH – you can substitute flour for the cornstarch, using a 2:1 ratio (for this recipe replace 2 tablespoons of cornstarch with tablespoons of all purpose flour
WHITE VINEAGAR – use rice vinegar or apple cider vinegar if necessary, however it may change the flavour slightly
SOY SAUCE – for a soy free sauce use coconut aminos
PINEAPPLE – if this is a dietary restriction for you, try using unsweetened apple juice and leave out the pineapple tidbits.
HOW TO STORE LEFTOVERS
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pot on the stove, stirring often to avoid burning, or reheat in the microwave. Sauce will loosen up when heated. My easy taco casserole is another one of those crowd-pleasing weeknight dinners that reheats just as beautifully.
Whether you’re whipping these up for a quick weeknight dinner or hosting a game day get-together with friends, this easy sweet and sour meatball recipe delivers all of the flavour with none of the fuss! If you’re looking for a change from the usual chili sauce and grape jelly recipe, this is definitely one you want in your recipe box!
More Dinner Recipe Ideas
Sweet and Sour Meatball Recipe
Equipment
- 2 mixing bowls
- 1 wire whisk
- 1 wooden spoon or rubber spatula
- 1 wire mesh strainer
Ingredients
- 2 tablespoons cornstarch
- ½ cup brown sugar, packed
- 1 can pineapple tidbits, drained, liquid reserved 13 ½ ounce can
- â…“ cup regular white vinegar
- 1 tablespoon soy sauce I use low sodium
- â…“ cup chopped green pepper
- 18-20 frozen precooked meatballs or small homemade cooked meatballs
Instructions
- Drain Pineapple through a mesh strainer into a small bowl, reserving juice. Set aside.
- In a medium sized mixing bowl whisk together cornstarch and brown sugar until well combined. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into a deep skillet or dutch oven, cook over medium-high heat, stirring constantly to avoid burning. As mixture thickens, bring to a boil; allow to boil for 1 minute while stirring constantly. Add meatballs, pineapple, and green pepper, simmer to heat through, stirring occasionally (20 to 30 meatballs) to avoid burning.
Notes
Looks yummy. Didn’t know it was that easy to make. Thanks! I’m going to try it for sure!