Too Easy Sweet Sour Meatballs
Experience the ultimate balance of tangy and sweet with these "Too Easy Sweet Sour Meatballs," a quick and delicious dinner recipe perfect for busy weeknights. Made with juicy, homemade beef meatballs and simmered in a luscious sauce crafted from pineapple juice, ketchup, brown sugar, and a tangy splash of white vinegar, this dish is a flavor-packed crowd-pleaser. Tender bell peppers and sweet pineapple chunks add vibrant color and texture, creating a meal that’s as visually appealing as it is tasty. Ready in just 35 minutes, this recipe is perfect for serving over fluffy white rice or noodles, making it a family favorite for any occasion. Whether you're looking for an easy dinner idea or a delightful party dish, these sweet and sour meatballs have got you covered!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 cup breadcrumbs
- 1 large egg
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- 1 cup pineapple juice (canned, from pineapples)
- 0.5 cup ketchup
- 0.5 cup brown sugar
- 0.25 cup white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 cup bell peppers (red, green or both), diced
- 1 cup pineapple chunks (canned or fresh)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, salt, and ground black pepper. Mix until combined but do not overwork the mixture.
Roll the mixture into 1-inch meatballs and place them on a plate or tray.
Heat vegetable oil in a large skillet or pan over medium heat. Add the meatballs in batches, cooking until they are browned on all sides, about 5-7 minutes. Remove and set aside on a plate lined with paper towels.
In a medium saucepan, combine pineapple juice, ketchup, brown sugar, white vinegar, and soy sauce. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
In a small bowl, whisk together cornstarch and water to form a slurry. Slowly pour the slurry into the sauce while stirring to thicken it. Allow the sauce to cook for 1-2 minutes until it reaches the desired consistency.
Add the cooked meatballs, diced bell peppers, and pineapple chunks to the sauce. Stir well to coat everything evenly. Simmer for an additional 5 minutes until the meatballs are heated through and the vegetables are tender but crisp.
Serve hot over steamed rice, noodles, or enjoy as is. Garnish with green onions or sesame seeds, if desired.
Nutrition Facts
Calories |
2270 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.2 g | 152% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 3545 mg | 154% | |
| Total Carbohydrate | 224.4 g | 82% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 150.4 g | ||
| Protein | 87.9 g | 176% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 243 mg | 19% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2291 mg | 49% | |
*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.
