This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe Print Recipe
Sweet and Sour Meatballs
Pin
Print

Sweet and Sour Meatballs

Recipe by Julia Pacheco
5.0 from 1 vote
Course: MainCuisine: ChineseDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

20

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 2 tbsp cornstarch

  • 2 1/4 cups pineapple juice

  • 1/2 cup brown sugar

  • 1/4 cup ketchup

  • 1 tbsp soy sauce

  • 1/2 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

Directions

  • 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

Did you make this recipe?

Tag @julia.pacheco.cooking on Instagram and hashtag it

Like this recipe?

Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest

Did you make this recipe?

Follow Julia Pacheco on Facebook

Recipe Card plugin by WPZOOM

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

You May Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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