Sweet and sour meatballs come together in one skillet in about 30 minutes, and they taste like takeout without the wait. Frozen meatballs simmer in a glossy sauce of pineapple juice, brown sugar, rice vinegar, and ketchup, then finish with pineapple tidbits for a pop of fruit.
The recipe makes six servings and works equally well as a dinner over rice or as a party appetizer with toothpicks. Because the meatballs come from the freezer, the only real work is whisking the sauce and thickening it.
Table of Contents
Why This Sweet and Sour Meatballs Recipe Works
The sauce balances sweet, tangy, and salty flavors in a few simple steps. Pineapple juice and brown sugar supply the sweetness, rice vinegar adds the tang, and ketchup and chili sauce bring body and a gentle kick. A little low-sodium soy sauce rounds everything out.
A cornstarch slurry thickens the sauce so it clings to each meatball. Whisking the cornstarch into cold water first prevents lumps, and adding it slowly to the simmering sauce gives you control over how thick it gets.
Finally, the chopped pineapple goes in at the end, so it stays bright and juicy instead of turning soft in the simmering sauce.
Ingredients for Sweet and Sour Meatballs
- 32 ounces frozen meatballs (homemade works too)
- 2 cups pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 2 tablespoons low-sodium soy sauce
- 1/4 cup ketchup
- 4 tablespoons chili sauce, plus more for a spicier sauce
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 cup pineapple tidbits, chopped
- Cooked rice and chopped green onions, for serving
Use fully cooked frozen meatballs so they only need to heat through in the sauce. Choose pineapple juice rather than a pineapple drink, since juice gives a cleaner, less sugary flavor.
How to Make Sweet and Sour Meatballs
1. Build the sauce
In a large skillet, whisk together the brown sugar, rice vinegar, ketchup, chili sauce, soy sauce, and pineapple juice. Bring the mixture to a boil over medium-high heat.
2. Make the slurry
Whisk the cornstarch and cold water together in a small cup until smooth.
3. Thicken the sauce
Slowly whisk the slurry into the boiling sauce, stirring until it begins to thicken and turns glossy.
4. Add the meatballs
Add the frozen meatballs and bring the sauce back to a simmer. Stir so every meatball is coated.
5. Simmer covered
Cover and simmer for 10 to 15 minutes, until the meatballs are heated through and reach 165 degrees F in the center.
6. Finish with pineapple
Stir in the chopped pineapple tidbits and cook for a minute to warm them. Serve over rice with green onions on top.
How to Serve Sweet and Sour Meatballs
Spoon the meatballs and plenty of sauce over hot white rice and scatter green onions on top. A side of green bean stir fry adds crunch and color to the plate.
If you love this flavor combination, you might also enjoy the sweet and sour chicken, the oven friendly sweet and sour baked chicken, or this stand alone sweet and sour sauce that works on everything from egg rolls to chicken nuggets.
How to Store and Reheat Sweet and Sour Meatballs
Refrigerate leftovers within 2 hours in an airtight container with the sauce. Plan to eat them within 3 to 4 days.
These meatballs can also be frozen for up to 3 months. Thaw them in the refrigerator, then reheat on the stove or in the microwave until steaming hot. Add a splash of water or pineapple juice if the sauce has thickened too much.
Tips and Variations for Sweet and Sour Meatballs
Always whisk the cornstarch into cold water before it touches the hot sauce, and add it slowly while stirring. The Texas A&M AgriLife Extension Fight BAC! brochure is a handy reminder to chill leftovers within 2 hours and to keep raw and cooked foods separate.
You can add mixed vegetables to the skillet, such as bell pepper and onion, or stir in extra spices for more flavor. Another fruit, such as mango, can replace the pineapple tidbits. For more heat, add extra chili sauce a spoonful at a time and taste as you go.
Frequently Asked Questions About Sweet and Sour Meatballs
Can I make sweet and sour meatballs ahead of time?
Yes. Prepare the full recipe, refrigerate it, and reheat gently on the stove. The sauce may thicken, so stir in a little water or juice as you warm it.
Can I use homemade meatballs in sweet and sour meatballs?
Yes. Bake or fry them first so they are cooked through, then simmer them in the sauce just long enough to coat and heat them.
How do I make the sauce thicker or thinner?
For a thicker sauce, simmer it a little longer or add a bit more slurry. For a thinner sauce, stir in a splash of pineapple juice.
Can I serve these as an appetizer?
Yes. Keep them warm in a slow cooker on low and serve with toothpicks. Wait to add the pineapple until just before serving.
What can I serve with sweet and sour meatballs?
White rice is the classic choice. Fried rice, steamed broccoli, or green beans also pair well.
Easy Sweet and Sour Meatballs
Ingredients
Main Ingredients
- 32 oz frozen meatballs homemade works too
- 2 cup pineapple juice
- ½ cup rice vinegar
- ½ cup brown sugar
- 2 tbsp low-sodium soy sauce
- ¼ cup ketchup
- 4 tbsp chili sauce add more for a spicier sauce
- 2 tbsp cornstarch
- ¼ cup cold water
- 1 cup pineapple tidbits chopped
- cooked rice and chopped green onions for serving
Instructions
Cooking
- In a large skillet, whisk together the brown sugar, rice vinegar, ketchup, chili sauce, soy sauce, and pineapple juice and bring to a boil over medium-high heat.
- Whisk the cornstarch and cold water together in a small cup until smooth.
- Slowly whisk the slurry into the boiling sauce and stir until it begins to thicken.
- Add the frozen meatballs and bring the sauce back to a simmer.
- Cover and simmer for 10 to 15 minutes until the meatballs are heated through and reach 165 degrees F.
- Stir in the chopped pineapple tidbits and serve over rice with green onions.
