Vegan Sweet and Sour Meatballs
Transform your dinner table with these delightful Vegan Sweet and Sour Meatballs, a plant-based twist on a beloved classic. Packed with colorful bell peppers, tangy pineapple chunks, and juicy vegan meatballs, this recipe boasts a perfect balance of sweet and tangy flavors. The vibrant, homemade sweet and sour sauce is made from pantry staples like ketchup, soy sauce, rice vinegar, and brown sugar, while a quick cornstarch slurry ensures the sauce achieves a luscious, glossy consistency. With just 15 minutes of prep and 20 minutes of cooking time, this dish is quick to whip up, making it ideal for busy weeknights or impressive entertaining. Perfectly spooned over cooked rice or served solo as an appetizer, these vegan meatballs are sure to delight both plant-based eaters and meat lovers alike.
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Recipe Information
Ingredients
- 24 pieces Vegan meatballs (store-bought or homemade)
- 1 cup Pineapple chunks
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Ketchup
- 4 tablespoons Rice vinegar
- 3 tablespoons Soy sauce (use gluten-free tamari if needed)
- 1 cup Brown sugar
- 2 tablespoons Cornstarch
- 1 cup Water
- 2 tablespoons Olive oil
- 4 cups Cooked rice (optional, for serving)
Instructions
If making homemade vegan meatballs, prepare them ahead of time according to your preferred recipe. Otherwise, use store-bought vegan meatballs and follow package instructions for any required pre-cooking.
In a large skillet or wok, heat the olive oil over medium heat.
Add the diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 5-7 minutes, stirring frequently, until the vegetables are slightly soft and fragrant.
Add the cooked vegan meatballs to the skillet and gently toss them with the vegetables. Cook for 2-3 minutes to allow the flavors to combine.
In a small bowl, whisk together ketchup, rice vinegar, soy sauce, and brown sugar to form the sweet and sour sauce base.
In a separate small bowl, mix cornstarch with water until dissolved, then add this slurry to the sweet and sour sauce mixture.
Pour the sauce over the meatballs and vegetables in the skillet. Stir gently to coat everything evenly.
Add the pineapple chunks and simmer the mixture over low heat for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
Taste and adjust seasoning if needed (e.g., add a pinch of salt or more soy sauce).
Serve the vegan sweet and sour meatballs hot over cooked rice or on their own as a delicious side dish or appetizer.
Nutrition Facts
Calories |
970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.6 g | 28% | |
| Saturated Fat | 2.9 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1652 mg | 72% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 80.8 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 208 mg | 16% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 871 mg | 19% | |
*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.
