Sweet and Sour Meatballs Recipe
This family favourite easy sweet and sour meatballs recipe is one I make all year long! 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!
I love sweet and sour recipes, and this sweet and sour steak recipe is one of my favourite from childhood! It’s made in the slow cooker for the most tender bites of steak!
These yummy meatballs quickly became a family favourite too. 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. Made with simple ingredients like canned pineapple, soy sauce, vinegar and brown sugar they are the perfect weeknight meal!
Ingredients You Will Need for This Recipe
- cornstarch
- brown sugar
- pineapple tid bits and their juice
- vinegar
- soy sauce
- bell pepper
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.
How To Serve
- serve over rice, noodles or mashed potatoes
- 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
- 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
- substitute white vinegar with rice vinegar or apple cider vinegar if necessary
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.
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!
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.
Looks yummy. Didn’t know it was that easy to make. Thanks! I’m going to try it for sure!