These sweet and sour meatballs with pineapple are made with THE BEST tangy, thick sauce. They’re ready in only 20 minutes and can be made with frozen meatballs for added convenience. So flavorful you’ll be craving them weekly!
How to Make Sweet and Sour Meatballs
The full recipe is at the bottom of this page, but here’s a quick overview of how to make it:
Step 1: Saute the Bell Peppers
In a large skillet or wok over medium heat, add 1 tablespoon of oil. Add the bell peppers and cook for 3 – 4 minutes, until slightly tender.
Step 2: Make The Sauce
In a small bowl, whisk together the ingredients for the sauce: honey, ketchup, pineapple juice, rice vinegar, and soy sauce. Pour the sauce into the skillet and stir for 1 – 2 minutes.
Step 3: Add Cornstarch
In a small bowl, make a cornstarch slurry by stirring together 1 tablespoon cornstarch and 2 tablespoons of water. Pour the slurry into the skillet and stir to mix. Simmer for 1 – 2 minutes.
Step 4: Add Meatballs & Pineapple
Add the meatballs and pineapple into the pan and stir to coat with the sauce. Cook and stir frequently for 4 – 5 minutes, until the sauce is thickened and the meatballs are heated through.
Serve immediately, optionally topped with chopped green onions.
How to Store Leftovers
- In the fridge: cool and store in an airtight container for up to 3 – 4 days.
- In the freezer: cool and freeze in an airtight container for up to 2 – 3 months.
Tips & Tricks for The Recipe
Use frozen meatballs:
You can use homemade or store-bought frozen meatballs for this recipe. To use frozen meatballs, make sure they get full heated-through when you add them to the sauce.
This recipe calls for 1/4 cup of pineapple juice. Instead of buying pineapple juice, use the juice that’s in the can of pineapple chunks.
How to serve this recipe:
You can serve these meatballs as a stand-alone dish or over rice or noodles. These can be a main course or an appetizer.
Did you make this recipe? Let us know how it turned out in the comments below! We love to hear your feedback!Print