5 from 1 vote

Sweet and Sour Meatballs

By: Julia Pacheco
These sweet and sour meatballs are coated in a sticky, tangy sauce and make the perfect appetizer or quick dinner over rice.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 3 servings
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Ingredients 

  • 2 tbsp cornstarch
  • 2 ¼ cups pineapple juice
  • ½ cup brown sugar
  • ¼ cup ketchup
  • 1 tbsp soy sauce
  • ½ cup rice vinegar
  • 32 oz bag frozen home style meatballs
  • 1 Yellow bell pepper, diced
  • 1 Red bell pepper, diced
  • Cooked white rice for serving

Instructions 

  • Make the cornstarch slurry to thicken the sweet and sour sauce. To a small bowl add in the cornstarch and 1/4 cup of the pineapple juice. Whisk well until the cornstarch is smooth.
  • To a large pan on the stove over medium heat add the pineapple juice, brown sugar, ketchup, soy sauce, and rice vinegar whisk well bring up to a simmer. Whisk in the cornstarch slurry. Stir the meatballs and bell peppers in. Let simmer for 10 minutes or until the sauce thickens. Serve.

Nutrition

Calories: 1101kcal | Carbohydrates: 74g | Protein: 53g | Fat: 65g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 29g | Cholesterol: 218mg | Sodium: 703mg | Potassium: 1384mg | Fiber: 2g | Sugar: 59g | Vitamin A: 1454IU | Vitamin C: 144mg | Calcium: 110mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

Read More About Me

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2 Comments

  1. Barbara Siems says:

    I made this last week for dinner and it was super yummy and took no time to make. Instead of pineapple juice, I used 1.5 cans of pineapple nectar because the cans were a lot cheaper than a bottle of juice. Can’t wait to make this one again!

    Reply
  2. Alexis says:

    What a quick, easy, and delicious recipe. Made it tonight for dinner and everyone liked it a lot, especially the kiddos. I added chopped up yellow onions and pineapple chunks. Good stuff!

    Reply