Red Bell Pepper, Green Bell Pepper: Introduces color, crunch, and fresh vegetable sweetness.
Pineapple Chunks: Provides bursts of tropical sweetness, complements meat's richness.
Equipment to Make Sweet and Sour Meatballs at Home
Large mixing bowl: Essential for combining meatball ingredients and creating uniform mixture.
Measuring cups and spoons: Perfect for accurate ingredient proportions.
Wok or large skillet: Needed for sautéing vegetables and cooking final sauce.
Whisk: Helps blend sauce ingredients smoothly.
Air fryer or baking sheet: Used for cooking meatballs; air fryer recommended for crispy exterior.
Cutting board: Required for chopping vegetables.
Spatula or wooden spoon: Helps stir and toss ingredients during cooking.
Sharp knife: Useful for chopping bell peppers, onions, and preparing ingredients.
Cooking Instructions for Sweet and Sour Meatballs
Meatball Preparation Gather all ingredients in a spacious mixing bowl. Roll meat mixture into compact, uniform spheres about the size of golf balls.
Cooking Method Choose your preferred technique – air fryer or traditional oven. For air fryer, set temperature to 380 F and cook for 10 minutes, giving basket a gentle shake midway. Oven bakers should preheat to 400 F and bake 20-25 minutes until golden brown.
Sauce Creation Whisk sauce ingredients in a separate container, allowing flavors to dance and mingle while developing rich, complex taste profiles.
Vegetable Sauté Heat pan with light cooking oil. Toss chopped onions and colorful bell peppers, creating a vibrant base that sizzles and releases aromatic hints.
Flavor Building Add minced garlic, stirring quickly to prevent burning. This step infuses the entire dish with deep, warm undertones.
Sauce Integration Pour prepared sauce into pan, watching it transform into a glossy, slightly thickened liquid that coats vegetables beautifully.
Final Assembly Gently fold meatballs and sweet pineapple chunks into sauce. Let everything meld together for two minutes, creating a harmonious blend of textures and tastes.
Serving Suggestion Plate over fluffy rice, presenting a meal that promises comfort and excitement in every single bite.
Sauce Tips and Meatball Tweaks to Try
Choose ground beef with 80/20 fat content for juicier, more flavorful meatballs that won't dry out during cooking.
Replace breadcrumbs with crushed gluten-free crackers or almond flour to make this recipe celiac-friendly without compromising texture.
Add red pepper flakes or sriracha to the sauce for extra heat, or keep it mild by reducing or omitting spicy ingredients for kids and sensitive palates.
Experiment with additional colorful vegetables like zucchini, mushrooms, or snap peas to increase nutritional value and add more texture to the dish.
Prepare meatballs and sauce separately up to two days in advance, storing them in airtight containers in the refrigerator for quick and easy meal preparation.
How to Present Sweet and Sour Meatballs for Dinner
Party Platter Perfection: Create a vibrant serving tray with these meatballs as the star, surrounded by toothpicks and colorful garnishes for easy grab-and-go appetizers at gatherings.
Asian-Inspired Meal Bowl: Layer fluffy white rice at the bottom, nestle meatballs on top, drizzle extra sauce, and sprinkle chopped green onions and sesame seeds for restaurant-style presentation.
Lunch Box Delight: Pack these meatballs in a compartmentalized container with rice and extra sauce on the side, perfect for a delicious midday meal that stays warm and tasty.
Family Style Feast: Place the entire wok in the center of the table, letting everyone scoop meatballs and sauce directly, creating a communal and interactive dining experience that brings everyone together.
Storage Tips to Keep Meatballs Moist and Flavorful
Refrigeration Strategy: Store leftover meatballs in an airtight container and keep chilled for up to 4 days. Keep sauce and meatballs together to maintain moisture and flavor intensity.
Freezer-Friendly Approach: Carefully pack cooled meatballs in freezer-safe containers, separating sauce and protein to prevent sogginess. Frozen meals stay delicious for 2-3 months when properly sealed.
Reheating Magic: Warm meatballs gently in a skillet over medium-low heat, adding splash of water or extra sauce to prevent drying. Microwave works in a pinch, stirring halfway through for even temperature distribution.
Meal Prep Wonder: Batch cook meatballs on weekends, portioning into individual containers for quick weeknight dinners. Perfect for lunch boxes, office meals, or quick protein-packed lunches that impress colleagues and save time.
Scrumptious sweet and sour meatballs showcase Polish culinary heritage with a delightful balance of tangy and savory flavors. Homemade comfort beckons you to savor each perfectly seasoned bite.
Ingredients
Scale
2 pounds (907 g) ground beef
2 large eggs
1 cup (240 ml) breadcrumbs
2 large onions (1 shredded/finely chopped, 1 diced)
2 cloves garlic, minced
Salt and pepper to taste
1 medium red bell pepper, cut into 1-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
½ cup (120 ml) pineapple chunks
3 tbsps (45 ml) rice vinegar
1 cup (240 ml) low sodium chicken broth
⅓ cup (80 ml) brown sugar, packed
⅓ cup (80 ml) ketchup
1 tbsp (15 ml) tomato paste
¼ cup (60 ml) pineapple juice from canned pineapple
½ tsp cornstarch
½ tsp garlic powder
Vegetable oil
Instructions
Meatball Preparation: Thoroughly blend ground meat mixture, rolling into uniform spheres with consistent size and texture for even cooking.
Cooking Method: Elect either air frying at 380°F for 10 minutes, rotating midway, or baking at 400°F for 20-25 minutes until golden and completely cooked through.
Sauce Development: Whisk sauce ingredients in a medium bowl, allowing flavor components to meld and intensify while meat cooks.
Vegetable Sauté: Heat oil in wok over medium-high temperature, quickly stir-frying onions and bell peppers to maintain crisp texture and vibrant color.
Aromatic Enhancement: Introduce minced garlic, stirring rapidly to release intense flavor without scorching, creating a fragrant base.
Sauce Integration: Pour prepared sauce into wok, continuously stirring to create a glossy, slightly thickened coating that embraces vegetable components.
Final Assembly: Incorporate cooked meatballs and pineapple chunks, gently folding to ensure complete sauce coverage and uniform heating for two minutes.
Serving Presentation: Cascade hot mixture over steamed rice, delivering a harmonious blend of textures and flavors directly to the dining table.
Notes
Meat Selection Tip: Choose ground beef with 80/20 fat content for juicier, more flavorful meatballs that won’t dry out during cooking.
Uniform Shaping Technique: Wet hands slightly with cold water before rolling meatballs to prevent sticking and create smoother, more consistent shapes.
Sauce Consistency Hack: If sauce appears too thin, mix 1 teaspoon cornstarch with cold water and whisk into sauce to achieve desired thickness without lumps.
Pineapple Power: Select fresh or canned pineapple chunks that are ripe and slightly firm to maintain texture and prevent sauce from becoming overly watery during cooking.
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Degree: Bachelor of Science in Culinary Arts
Focus: Comprehensive training in classical and modern cooking techniques, kitchen management, and global cuisines.
Auguste Escoffier School of Culinary Arts
Program: Diploma in Pastry Arts
Focus: Specialized education in baking and pastry, emphasizing artisanal bread, confections, and plated desserts.
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.
Michael Reynolds
Founder, Head Recipe Developer & Cuisine Specialist
Expertise
Recipe Development and Testing, Modern American and European Cuisines, Food Styling and Photography, Culinary Education and Workshops
Education
Johnson & Wales University
Auguste Escoffier School of Culinary Arts
Michael Reynolds is the founder and head recipe creator at wd-50.com. With over 15 years of experience in the kitchen, he’s spent time working in top restaurants and now focuses on making great food easy for everyone at home.
Michael studied culinary arts at Johnson & Wales University and later trained in pastry at the Auguste Escoffier School. He knows his way around both savory meals and sweet treats.
At wd-50.com, his goal is to help you feel confident in the kitchen, whether you’re trying something new or cooking a favorite dish. He loves using fresh ingredients and simple steps that still bring out big flavors.