Sweet and Sour Meatballs Recipe
This easy Sweet and Sour Meatballs Recipe is made with frozen meatballs, juicy pineapple chunks, and sweet bell peppers in a mouthwatering homemade sweet and sour sauce. Serve with rice or noodles for a delicious dinner the whole family will love!
Servings: 6 servings
Calories: 447kcal
Ingredients
- 1½ cups pineapple juice
- 1 cup water
- 3 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons Mirin - see notes
- ½ cup brown sugar
- 1 (20 ounce) can pineapple chunks - juice reserved (see notes)
- 4 tablespoons cornstarch - mixed with the reserved pineapple juice (about 4 tablespoons)
- 2 medium bell peppers - stemmed, seeded, and chopped
- 24 ounces frozen meatballs
- sesame seeds - to garnish
- chopped green onions - optional
Instructions
- Whisk together the pineapple juice, water, soy sauce, rice vinegar, and Mirin (or substitute) to a large heavy-bottomed pan or skillet set over medium heat. Bring to a gentle boil.
- Reduce heat to medium-low. Add the brown sugar and whisk continuously until the sugar is dissolved in the sauce. Add the pineapple chunks and return to a simmer.
- Meanwhile, whisk together the reserved pineapple juice (about 4 tablespoons) with 4 tablespoons of cornstarch. Add to the simmering sweet and sour sauce, whisking well to completely combine with the sauce.
- Add the meatballs (frozen or thawed) and chopped peppers. Toss well to coat in the sauce. Cover and cook for approximately 8-10 minutes, or until the meatballs are heated through and the sauce has thickened.
- Serve garnished with sesame seeds or chopped green onions, if desired.
Notes
- Pineapple: You may use canned or fresh pineapple. If you plan to use fresh pineapple, add approximately 1-2 cups of chopped pineapple pieces (more if you really love pineapple).
- Pineapple juice: Most grocery stores sell pineapple juice. You can also buy pineapple juice on amazon.
- Mirin: If you can't find Mirin, substitute with dry sherry or sweet marsala wine. You can also substitute with dry white wine or additional rice vinegar PLUS 1 teaspoon of sugar.
- Bell Peppers: I chose to add yellow and red bell pepper. Any color bell pepper will work in this recipe, or simply leave the bell pepper out if preferred.
- Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. The sauce will continue to thicken as it cools.
Nutrition
Calories: 447kcal | Carbohydrates: 36g | Protein: 21g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 620mg | Potassium: 530mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1253IU | Vitamin C: 57mg | Calcium: 45mg | Iron: 2mg
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