Sweet and Sour Vegetarian Meatballs
Get ready to elevate your dinner game with these tantalizing Sweet and Sour Vegetarian Meatballs! Perfectly browned plant-based meatballs are simmered in a vibrant, tangy-sweet sauce made with pineapple, bell peppers, and a harmonious blend of ketchup, soy sauce, and rice vinegar. The addition of garlic, onions, and a cornstarch slurry ensures every bite is packed with flavor and coated in a lusciously thick glaze. Quick and easy to prepare in just 35 minutes, this recipe pairs beautifully with fluffy jasmine or basmati rice for a complete, satisfying meal. Whether you're catering to vegetarians or simply exploring plant-based options, these sweet and sour meatballs are a guaranteed crowd-pleaser bursting with bold, satisfying flavors.
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Recipe Information
Ingredients
- 16 pieces plant-based meatballs
- 2 tablespoons cooking oil
- 1 cup pineapple chunks (canned, with juice reserved)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 0.5 cup ketchup
- 0.25 cup rice vinegar
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons cornstarch
- 4 tablespoons water
- 2 cups cooked jasmine or basmati rice (optional, for serving)
Instructions
Heat 2 tablespoons of cooking oil in a large skillet or wok over medium heat.
Add the plant-based meatballs to the skillet and cook for 5–7 minutes, turning occasionally, until they are browned and heated through. Remove from the skillet and set aside.
In the same skillet, add the diced red bell pepper, green bell pepper, and yellow onion. Sauté for 3–4 minutes, or until they begin to soften.
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
Pour in the pineapple chunks (with 2 tablespoons of the reserved juice), ketchup, rice vinegar, soy sauce, and brown sugar. Stir well to combine and bring the mixture to a simmer.
In a small bowl, whisk together the cornstarch and water to create a slurry.
Gradually add the cornstarch slurry to the sauce, stirring constantly, until the sauce thickens to your desired consistency. This should take 1–2 minutes.
Return the cooked meatballs to the skillet and gently toss them in the sauce until they are evenly coated. Cook for an additional 2–3 minutes to heat the meatballs through and allow the flavors to meld.
Serve the sweet and sour vegetarian meatballs over cooked jasmine or basmati rice, if desired. Enjoy warm!
Nutrition Facts
Calories |
1045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 12.9 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 98.5 g | 36% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 29.2 g | ||
| Protein | 60.4 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1320 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
