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Sweet And Sour Meatballs

Sweet and Sour Meatballs recipe image
These Sweet and Sour Meatballs are a crowd-pleasing dish that balances tangy vinegar, sweet pineapple, and savory soy sauce. The meatballs become tender and infused with flavor as they simmer in the thickened sauce. Crisp green bell peppers add a fresh texture contrast to the rich glaze. Perfect for weeknight dinners, potlucks, or as an appetizer for parties, this recipe is simple yet elegant. It works well with homemade or store-bought meatballs, making it a flexible option for busy cooks. Serve over rice or with steamed vegetables for a complete meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 125.3
Dietary: Vegan, Vegetarian
Description
These Sweet and Sour Meatballs are a crowd-pleasing dish that balances tangy vinegar, sweet pineapple, and savory soy sauce. The meatballs become tender and infused with flavor as they simmer in the thickened sauce. Crisp green bell peppers add a fresh texture contrast to the rich glaze. Perfect for weeknight dinners, potlucks, or as an appetizer for parties, this recipe is simple yet elegant. It works well with homemade or store-bought meatballs, making it a flexible option for busy cooks. Serve over rice or with steamed vegetables for a complete meal.
Ingredients
  • 1 package (approx. 13.5 oz) frozen meatballs, thawed
  • 1 can (13.5 oz) pineapple tidbits, drained (reserve 1/2 cup syrup)
  • 1/2 cup brown sugar, packed
  • 1 tablespoon cornstarch
  • 1/3 cup white vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup green bell pepper, seeded and coarsely chopped
Directions
  1. 1
    In a large skillet, whisk together the cornstarch and reserved pineapple syrup until smooth.
  2. 2
    Stir in the brown sugar, pineapple tidbits, soy sauce, and vinegar.
  3. 3
    Place the skillet over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
  4. 4
    Add the thawed meatballs to the sauce. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking.
  5. 5
    Stir in the chopped green bell pepper. Cover and continue simmering for 5 minutes, until the peppers are crisp-tender.
  6. 6
    Serve hot, spooning extra sauce over the meatballs.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 125.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 232.4mg10%
Total Carbohydrate 31.7g11%
Dietary Fiber 0.8g4%
Sugars 30.7g
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute meatballs with firm tofu balls or plant-based meat alternatives.

You can use red or yellow bell peppers for a color variation, or add diced onions for extra flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water if the sauce thickens too much.

Ensure the cornstarch is fully dissolved before heating to avoid lumps in the sauce.

Keywords: sweet and sour, meatballs, pineapple, bell pepper, soy sauce, vinegar, cornstarch, glazed, dinner, appetizer, quick meal, party food, comfort food, asian inspired, easy recipe, simmered, tangy, savory, crowd pleaser
Read it online: https://www.chefs-mate.com/recipe/sweet-and-sour-meatballs/