Sweet and Sour Meatballs

Prep Time 20

Cook Time 25

Total Time 45

Sticky, tangy, and loaded with juicy pineapple, crisp bell peppers, and tender beef meatballs, this weeknight-friendly Sweet and Sour Meatballs recipe feels a little like takeout at home—only better (and cozier!).

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Servings

Ingredients

For the Meatballs

1 lb ground beef
1/2 cup breadcrumbs gluten-free if desired
1/4 cup onion shredded or finely chopped
2 eggs large
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

For the Sauce

1/4 cup rice vinegar
1/3 cup brown sugar packed
2/3 cup chicken broth low sodium preferred
1/2 cup ketchup
1 tbsp tomato paste
1/4 cup pineapple juice reserved from can or bottled
2 tsp cornstarch
1/4 tsp salt

For the Pan

1 tbsp neutral oil
1 onion small, diced
1 red bell pepper diced
1 green bell pepper diced
2 cloves garlic minced
1 cup pineapple chunks drained, plus juice reserved for sauce

Equipment

Instructions

Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper. Mix gently until just combined.
Shape the meatballs: Roll mixture into small golf ball-sized meatballs, keeping them uniform in size for even cooking. Dampen hands with water if mixture is sticky.
Cook the meatballs: Place in air fryer basket and cook at 380°F (193°C) for 10 minutes, shaking halfway through. Or bake on a parchment-lined sheet at 400°F (204°C) for 20–25 minutes until cooked through and browned around the edges.
Whisk the sauce: In a medium bowl, whisk together rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. The sauce will be runny at first.
Sauté the vegetables: Heat oil in a wok or large skillet over medium-high. Add diced onion and bell peppers; cook for 1 minute. Add garlic and cook 30 seconds until fragrant.
Add the sauce: Pour in the sauce, stirring well. Cook until thickened and glossy, 1-2 minutes.
Finish the dish: Add cooked meatballs and pineapple chunks to the pan. Gently toss to coat everything in sauce. Simmer for 2 minutes, then serve hot over rice or noodles.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

For a gluten-free version, use gluten-free breadcrumbs. You can swap in ground turkey or chicken for a lighter meal, or spicy it up with red pepper flakes or sriracha in the sauce if you like some heat.

Nutrition