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sweet and sour meatballs recipe - Sweet and Sour Meatballs served in a white bowl overhead view
Chloe

Sweet and Sour Meatballs

sweet and sour meatballs recipe made easy at home. A classic comfort dish featuring tender, savory meatballs smothered in a vibrant, tangy-sweet sauce, served
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Method

Ingredients
  

For the Meatballs
  • 1 lb ground beef (80/20 blend) for optimal juiciness
  • 1/2 lb ground pork adds flavor and tenderness
  • 1/2 cup panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg lightly beaten
  • 1/4 cup finely minced yellow onion
  • 2 cloves garlic minced
  • 2 tbsp finely chopped fresh parsley
  • 1 tsp Worcestershire sauce
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
For the Sweet and Sour Sauce
  • 1 cup pineapple juice from canned pineapple or bottled
  • 1/2 cup ketchup
  • 1/3 cup rice vinegar or apple cider vinegar
  • 1/4 cup packed light brown sugar
  • 3 tbsp low-sodium soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
  • 1 green bell pepper cut into 1-inch pieces
  • 1 red bell pepper cut into 1-inch pieces
  • 1 (20 oz) can pineapple chunks juice reserved for sauce
For Serving
  • 2 cups long-grain white rice uncooked
  • 4 cups water for cooking rice
  • 1 tsp salt for rice water
  • 1 tbsp sesame seeds for garnish (optional)
  • 2 green onions thinly sliced, for garnish

Method
 

  1. In a medium saucepan, combine the 2 cups of rice, 4 cups of water, and 1 tsp salt. Bring to a boil over high heat. Stir once, reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
  2. In a small bowl, combine the panko breadcrumbs and milk. Let sit for 5 minutes to allow the breadcrumbs to absorb the milk (this is called a panade and keeps the meatballs moist). In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, beaten egg, minced onion, minced garlic, parsley, Worcestershire sauce, salt, and pepper. Use your hands to gently mix until just combined; avoid overmixing.
  3. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or foil for easy cleanup. Using a tablespoon or a small cookie scoop, portion the meat mixture and roll into 1.5-inch meatballs (you should get about 24-28). Arrange them on the prepared baking sheet, spaced about 1 inch apart. Bake in the preheated oven for 20-25 minutes, or until browned and cooked through.
  4. While the meatballs bake, make the sauce. In a medium saucepan, whisk together the pineapple juice, ketchup, rice vinegar, brown sugar, and soy sauce. Bring to a simmer over medium heat. In a small bowl, make a slurry by whisking the cornstarch with 2 tbsp cold water until smooth. Slowly whisk the slurry into the simmering sauce. Cook for 2-3 minutes, stirring constantly, until the sauce thickens and becomes glossy. Remove from heat and set aside.
  5. In a large skillet or Dutch oven, combine the baked meatballs, thickened sweet and sour sauce, bell pepper pieces, and drained pineapple chunks. Gently stir to coat everything in the sauce. Place the skillet over medium-low heat and simmer for 8-10 minutes, just until the peppers are tender-crisp and the meatballs are heated through.
  6. To serve, spoon a generous portion of the cooked white rice onto a white plate. Top with several sweet and sour meatballs, peppers, and pineapple, spooning extra sauce over everything. Garnish with sliced green onions and a sprinkle of sesame seeds, if desired.