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Close up photo of sweet and sour meatballs on a bed of white rice with pineapple.
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5 from 1 vote

Sweet and Sour Meatballs

Easy and flavorful Sweet and Sour Meatballs Recipe are drenched in a tangy sauce of brown sugar, pineapple, soy sauce, vinegar, and yellow peppers. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 5 people
Calories: 841kcal




  • 2 tablespoons cornstarch
  • ½ cup light brown sugar packed
  • 1 tablespoon soy sauce
  • ¼ cup white vinegar
  • water see recipe
  • 1 (20 oz. can) crushed pineapple in pineapple juice juice and pineapple divided
  • cup diced yellow bell pepper


  • 6 cups cooked rice for serving
  • Fresh parsley for garnish


  • Preheat oven to 350°F and grease a rimmed cookie sheet with nonstick spray.
  • In a large bowl mix together the meatball ingredients.
  • Form the ground beef mixture into 1-inch round balls and place them on the prepared baking sheet and bake for 30 minutes.
  • Whisk the cornstarch and sugar together in a medium saucepan.
  • Add the soy sauce, vinegar, and the juice from the can of pineapple to a measuring cup and top off with enough water to make 1 cup, if needed.
  • Heat on medium heat, stirring regularly until the sauce thickens.
  • Add the meatballs, crushed pineapple, and yellow peppers and continue cooking until everything is hot, about 2 minutes more.
  • Serve over hot cooked rice and garnish with fresh chopped parsley or enjoy over quinoa, on a salad, in a sub roll, sliced on pizza, or as an appetizer!


  • Leftover meatballs can be stored in the fridge for 3 to 4 days or in the freezer (in a freezer bag) for up to 3 months.
Freezer Directions:
Frozen meatballs can be the basis for a last-minute dinner on a weeknight or in a pinch! There are a few ways to do this:
  1. Cook the meatballs and sauce separately then freeze them in separate bags, combining them once they’re thawed. They can be put in a pot and warmed together. 
  2. Combine the meatballs and sauce immediately and freeze them altogether. 
  3. Make just the meatballs, freeze them, and make the sauce fresh. 
No matter which option you choose, make sure the meatballs and/or sauce are completely cooled before freezing. Pack them in gallon bags and squeeze out excess air before stashing them in the freezer. 
Reheat meatballs and sauce together in a saucepan on the stove. 
If you’re only warming the meatballs, cover them with foil to keep them moist. Set the oven to 300°F and bake for about 15 minutes. 


Calories: 841kcal | Carbohydrates: 80g | Protein: 39g | Fat: 39g | Saturated Fat: 15g | Cholesterol: 194mg | Sodium: 823mg | Potassium: 666mg | Fiber: 1g | Sugar: 22g | Vitamin A: 115IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 5mg