Sweet and Sour Meatballs
Juicy, tender pork and beef meatballs simmered in a glossy, vibrant sweet and sour sauce with bell peppers and pineapple. This retro American party classic brings together tangy vinegar, sweet brown sugar, and savory meat in every irresistible bite. Ready in under an hour, it's a crowd-pleaser that works equally well over rice or speared with toothpicks as an appetizer.
For 4 servings
- prep · ~5 min
Make the meatball mixture.
1.In a large mixing bowl, combine ground pork and ground beef.2.Add breadcrumbs, beaten egg, minced garlic, grated ginger, salt, and black pepper.3.Mix gently with your hands until just combined; do not overwork. - prep · ~5 min
Form the meatballs.
1.Roll the mixture into 20 uniform meatballs, about 1.5 inches each.2.Place them on a tray or plate in a single layer. - fry · ~12 min
Brown the meatballs in batches.
1.Heat 2 tbsp oil in a large deep skillet over medium-high heat.2.Add meatballs in a single layer, leaving space between each.3.Brown on all sides, about 6-8 minutes per batch, turning gently with tongs.4.Transfer browned meatballs to a plate and set aside. - prep · ~8 min
Blanch and puree the tomatoes.
1.Bring a small pot of water to a rolling boil.2.Score an X on the bottom of each tomato and drop into boiling water for 30 seconds.3.Transfer to cold water, peel off the skins, and blend into a smooth puree. - simmer · ~7 min
Build the sweet and sour sauce.
1.In the same skillet used for the meatballs, add the fresh tomato puree over medium heat.2.Stir in brown sugar, apple cider vinegar, soy sauce, and water.3.Bring to a gentle bubble, then add the bell pepper and onion chunks.TIPScrape up the browned bits from the bottom of the skillet — that's where loads of flavor lives. - simmer · ~16 min
Simmer meatballs in the sauce.
1.Return the browned meatballs to the skillet and nestle them into the sauce.2.Cover and simmer on low heat for 15 minutes, stirring once halfway through.3.Add the pineapple chunks in the last 5 minutes of cooking.TIPDon't add the pineapple too early; its enzymes can break down the meatball texture. - simmer · ~5 min
Thicken the sauce with cornstarch slurry.
1.Mix cornstarch with 2 tbsp cold water until smooth.2.Push the meatballs to one side and drizzle the slurry into the bubbling sauce.3.Stir gently for 2 minutes until the sauce turns glossy and coats the meatballs. - serve · ~3 min
Rest briefly and serve hot.
1.Remove from heat and let the dish rest for 3 minutes to allow the sauce to settle.2.Serve over steamed white rice or pile into a serving dish with toothpicks for a party.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use two forks or lightly oiled hands when forming meatballs to prevent sticking.
- 2Brown the meatballs in batches to ensure even browning and avoid steaming.
- 3Scrape up the browned bits from the skillet after browning — they add deep savoury flavour to the sauce.
- 4Add pineapple chunks only in the last 5 minutes to keep them firm and prevent the meatballs from turning mushy.
- 5To thicken the sauce, pour the cornstarch slurry into the bubbling liquid while stirring gently.
- 6Let the dish rest for 3 minutes off the heat so the sauce settles and clings to the meatballs.
Adapt it for your goals.
Gluten-Free
Replace the fresh breadcrumbs with gluten-free oat flour or crushed rice crackers so those with gluten sensitivities can enjoy the dish.
Low SugarLow-Sugar
Reduce the brown sugar to 1 tbsp and add a splash of orange juice for natural sweetness; ideal for a lighter version.
Chicken MeatballsChicken Meatballs
Swap pork and beef for ground chicken or turkey — a leaner option that still stays moist when simmered in the sauce.
Vegetarian (with Plant Based Meat)Vegetarian (with Plant-Based Meat)
Use plant-based ground meat substitute and vegan breadcrumbs; keep the egg replaced with a flax egg for binding.
Why this is on our healthy list.
Rich in Protein
Each serving provides a generous amount of high-quality protein from both pork and beef, supporting muscle maintenance and satiety.
Vitamin C from Pineapple & Peppers
Fresh pineapple and bell peppers contribute natural vitamin C, which supports immune function and collagen production.
Source of Dietary Fiber
Onions, bell peppers, and pineapple add a modest amount of fiber, aiding digestion and promoting fullness.
Bromelain from Fresh Pineapple
Fresh pineapple contains bromelain, an enzyme with anti-inflammatory properties (though it is mostly denatured during cooking).
Frequently asked questions
Yes, but drain it well and add it in the last 2 minutes to avoid making the sauce watery and to prevent the meatballs from softening too much.
