The sticky sweet and sour glaze is what makes these Sweet and Sour Meatballs so special and you only need a few ingredients to create it. Throwing these meatballs together is perfect for those nights when I don’t feel like cooking. The combination of apple cider vinegar, brown sugar, ketchup, and soy cooks down into the most delicious crowd-pleasing glaze. It's so good!
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Let’s get one thing straight: using pre-cooked frozen meatballs isn’t lazy. It’s genius! I’ve made enough recipes with meatballs to know that it’s all about the sauce.
This recipe quickly became a favorite in our house, and now the kids always ask for it. These easy meatballs are up there with my Easy Lasagna Recipe, these Turkey Sloppy Joes, and Homemade Baked Mac and Cheese! But if you are looking for something with a sweet sauce, check out our Pepper Steak, Beef Teriyaki or Sweet and Sour Chicken.
Why You’ll Love These Meatballs With Sweet and Sour Sauce
- Simple and Fast to Make: There are a lot of meatball recipes out there and this is one of my favorites because of how easy it is to make!
- Versatile: We usually have these as a full meal but they also make the perfect appetizer! Just skewer them with toothpicks and take them to a party or game day.
- Great for Feeding a Crowd: These are filling and have plenty of protein to keep you feeling satisfied whether they’re a starter or main course.
Ingredients
- Frozen Homestyle Meatballs: You can use beef, chicken, pork, or turkey for these frozen, pre-cooked meatballs. If you decide to make meatballs from scratch, be sure to partially bake or sear them first so that they hold their texture as they cook.
- Brown Sugar and Ketchup: The brown sugar adds sweetness with a hint of molasses flavor, while the ketchup adds some acidity and tanginess along with more sweetness.
- Apple Cider Vinegar: It wouldn’t be a great sweet and sour sauce recipe without some vinegar! Apple cider vinegar is nice because it’s milder than white vinegar, but technically either would work.
- Worcestershire Sauce and Soy Sauce: One tablespoon of each is all you need to deepen the flavor of the sweet and sour sauce.
- Red and Green Bell Pepper: Grab a mix of bell peppers to give your plate some color!
- Yellow Onion and Minced Garlic: Cooking the onions and peppers on the stovetop before you put them in the slow cooker gives the dish so much savory goodness especially with the garlic too. Plus, your house will smell amazing!
- Pineapple Chunks: Look for a can of pineapple in 100% juice. You are going to keep the juice to add sweetness to the dish, so don’t pour it out!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Use Chicken or Turkey Meatballs: Want something a little lighter? Try chicken or turkey instead of beef. The Hawaiian flavors go so well with meatballs that have poultry for the base!
- Add Some Heat: Throw in some Sriracha hot sauce, chili flakes, or cayenne pepper to make the meatballs spicier.
- Go Gluten Free: Choose a gluten-free frozen meatball and use tamari instead of soy sauce.
How to Make Sweet and Sour Meatballs
Here’s how to make these delicious meatballs. It’s super easy! The sweet and sour sauce for meatballs will be ready in minutes on the stovetop.
Step 1: Make the Sauce. Whisk together the brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and garlic.
Step 2: Saute the Bell Peppers and Onions. Melt the butter and cook them for a few minutes.
Step 3: Add the Sauce and Meatballs. With the heat on medium, add in the sauce to the veggies and bring it up to a boil. Then add the meatballs.
Step 4: Make a Slurry. Whisk the reserved pineapple juice with the cornstarch and pour it into the meatball mixture.
Step 5: Cook. Cook for 8-10 minutes until the sauce has thickened.
Step 6: Serve. Add in the pineapple, stir, then serve over rice.
Hint: Adjust the Brown Sugar to Your Preference
You can cut back the brown sugar to a ¼ cup if you prefer a more savory and less sweet flavor.
Expert Tips
- To thicken the sauce: If the sauce isn't thick enough, you can add some cornstarch. Whisk together a tablespoon of cornstarch with a tablespoon of water, then mix it in to the sauce. Continue to cook and it will thicken.
- Storing: Leftover meatballs keep in the fridge for up to 5 days. I suggest refrigerating them with the sauce in a shallow airtight container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator first and then heat on the stovetop or in the microwave.
- Serving for a party? Use a small slow cooker on warm or a small chafing dish to keep them heated. Don't forget to have some toothpicks available to make them easy to pickup and eat.
Serving Suggestions
This easy recipe is always a hit and the perfect dinner on a hectic weeknight. They’re also easy to transport if you’re going to a potluck or game and want to impress! Just skewer them with toothpicks and you’re ready to go.
- Serve over lo mein, egg noodles, or rice noodles and garnish with sesame seeds, green onions and a few extra pineapple chunks.
- Scoop them onto white or brown rice or some garlic mashed potatoes for a comforting and hearty meal.
- Serve them as a main course over rice pilaf with a side of roasted potatoes with carrots and some freshly baked garlic knots or homemade biscuits.
- Having a luau or backyard barbecue? Serve these Hawaiian sweet and sour meatballs with this Hawaiian macaroni salad and have white chocolate macadamia nut cookies for dessert!
More Delicious Dinner Recipes
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Sweet and Sour Meatballs with Pineapple
Equipment
Ingredients
- 26 ounce bag frozen homestyle meatballs
- ½ cup brown sugar
- ½ cup apple cider vinegar
- ⅓ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons garlic minced
- 2 tablespoons butter
- 1 medium red bell pepper cut into 1" pieces
- 1 medium green bell pepper cut into 1" pieces
- 1 cup yellow onion cut into 1" pieces
- 2 tablespoons cornstarch
- 1 cup Pineapple chunks in 100% juice reserve ⅓ cup pineapple juice in a small bowl
Instructions
- In a medium bowl, add brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and garlic. Whisk until well combined and set aside.
- Melt butter in a large skillet over medium-high heat. Add bell peppers and onions, cook for 2-3 minutes.
- Lower heat to medium, pour in the sweet and sour sauce, then mix well. Bring the mixture to a boil, then add the meatballs
- Whisk reserved pineapple juice with cornstarch until there are no lumps. Pour into meatballs and mix well. Cook for 8-10 minutes until meatballs are heated through and sauce has thickened.
- Add pineapple and stir until coated.
- Serve over rice and garnish with sesame seeds.
Notes
- Leaner and Lighter: Use chicken or turkey instead of beef. The Hawaiian flavors go so well with these poultry meatballs.
- Want a Thicker Sauce? Whisk together a tablespoon of cornstarch with a tablespoon of water, then mix it into the sauce. Continue to cook for a couple minutes to allow it to thicken.
- Garnish: For serving, garnish with some sesame seeds, green onions and a few extra pineapple chunks.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
Yummy weeknight dinners don't get any easier than this.