Sweet and Sour Meatballs

5 from 5 votes

These Sweet and Sour Meatballs are tender, juicy, and coated in a tangy homemade sauce. Perfect as an appetizer, dinner over rice, or a make-ahead freezer meal. They are ready in 25 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Chinese

Servings:

Author: Carrie Barnard

Cost: $12.37, $2.06 per Serving

Ingredients

½ cup Brown Sugar
½ cup Rice Vinegar
¼ cup Ketchup
2 teaspoon Minced Garlic
¼ cup Soy Sauce
⅓ cup Water
1 bag Frozen Meatballs 24-28 ounces, approximately 25 meatballs
2 Tablespoons Cornstarch
1 can Pineapple Chunks in juice 8 ounces, juice and pineapple divided
1 Red Bell Pepper cut into large pieces
1 Yellow Bell Pepper cut into large pieces
2 Green Onions sliced, for serving

Instructions

In a large skillet, whisk together brown sugar, rice vinegar, ketchup, minced garlic, soy sauce, the juice from 1 can (8 oz) pineapple chunks, and water until combined.
Bring the sauce mixture to a low boil over medium heat.
Add bag (24–28 oz) frozen meatballs to the skillet and stir to coat.
Cover and cook for 5–6 minutes, until the meatballs are heated through.
Stir in red bell pepper cut into large pieces and yellow bell pepper cut into large pieces. Cover and cook for 2–3 minutes, until the peppers are tender.
In a small bowl, whisk together cornstarch with cold water until smooth.
Stir the cornstarch mixture and the pineapple chunks into the skillet.
Cook uncovered for 2–3 minutes, stirring occasionally, until the sauce thickens.
Remove from heat (the sauce will continue to thicken as it cools).
Serve as is or over rice, topped with green onions. Enjoy!

Video

Notes

I love serving these as an appetizer or over rice for a complete meal.

You can use homemade meatballs if you prefer. If using homemade, use approximately 25 meatballs. If using frozen meatballs, you can easily use any of your favorites: beef, turkey or chicken.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition