These Sweet and Sour Meatballs are a perfect combination of juicy, tender meatballs coated in a tangy, sticky sauce. The balance of sweet pineapple juice, rich brown sugar, and tart vinegar creates a bold flavor profile that pairs beautifully with rice or noodles. Whether served as an appetizer or a main dish, these meatballs are guaranteed to be a crowd-pleaser.
The homemade sauce is what sets this dish apart. Unlike store-bought versions, this sauce is fresh, vibrant, and easy to make with pantry staples. The meatballs stay juicy thanks to the milk and breadcrumbs, while garlic and onion powder add extra depth of flavor. Whether you’re preparing this for a family dinner or a party, it’s a simple yet impressive dish that comes together quickly.
Why You’ll Love This Recipe
• Homemade Sauce: Fresh and flavorful with the perfect balance of sweet and tangy.
• Juicy & Tender Meatballs: Moist and packed with flavor.
• Great for Any Occasion: Serve as an appetizer or a main dish with rice or noodles.
Ingredients
For the Meatballs:
• 1 lb ground beef or pork
• ½ cup breadcrumbs
• ¼ cup milk
• 1 egg
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ½ tsp onion powder
For the Sauce:
• 1 cup pineapple juice
• ½ cup brown sugar
• ⅓ cup rice vinegar or apple cider vinegar
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 2 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
Step 1: Prepare the Meatballs
1. In a large bowl, combine the ground meat, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder.
2. Mix until well combined, then form into 1-inch meatballs.
Step 2: Cook the Meatballs
1. Heat a large skillet over medium-high heat and add a bit of oil.
2. Cook the meatballs in batches, turning occasionally, until browned on all sides and cooked through (about 5-7 minutes per batch).
3. Remove the meatballs and set them aside.
Step 3: Make the Sweet and Sour Sauce
1. In a medium saucepan, combine pineapple juice, brown sugar, vinegar, ketchup, and soy sauce.
2. Bring the mixture to a simmer over medium heat.
3. Stir in the cornstarch slurry and continue stirring until the sauce thickens.
Step 4: Combine & Serve
1. Add the cooked meatballs to the sauce, tossing gently to coat.
2. Simmer for 5-10 minutes to let the flavors meld.
3. Serve warm over rice or noodles, garnished with green onions or sesame seeds.
Tips for Success
• Use fresh pineapple juice for the best flavor.
• For extra crispiness, bake or air-fry the meatballs before adding them to the sauce.
• Want more veggies? Add bell peppers and onions to the sauce for extra texture.
Storage Options
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a skillet over low heat, adding a splash of water if needed.
• Freeze: Freeze the cooked meatballs and sauce separately for up to 2 months. Thaw overnight before reheating.
