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–+ servings
Sweet and Sour Meatballs Recipe

Sweet and Sour Meatballs Recipe: Quick, Zesty Family Feast

This Sweet and Sour Meatballs Recipe combines sweetness and tanginess for a delicious quick dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Lean Ground Beef or ground turkey/chicken for healthier option
  • 1/2 cup Breadcrumbs use gluten-free breadcrumbs for gluten-free option
  • 1 large Egg or flax egg for vegan alternative
  • to taste Salt
  • to taste Pepper
  • 3 tablespoons Soy Sauce use tamari for gluten-free option
For the Sauce
  • 1/2 cup Rice Vinegar or apple cider vinegar
  • 1/3 cup Brown Sugar or coconut sugar
  • 1 cup Chicken Broth or vegetable broth for vegetarian version
  • 1/2 cup Pineapple Juice canned works beautifully
  • 2 tablespoons Tomato Paste or ketchup for extra sweetness
  • 1 tablespoon Cornstarch or arrowroot starch
For Cooking
  • 2 tablespoons Avocado Oil or olive oil
  • 1 medium Onion or shallots/green onions
  • 1 cup Bell Peppers (Red and Yellow) or any bell pepper variety/zucchini
  • 1 cup Pineapple (Diced) fresh preferred, canned acceptable
  • 3 cups Cooked Rice or quinoa/cauliflower rice

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Sheet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine lean ground beef, breadcrumbs, egg, salt, pepper, and soy sauce. Mix until well blended.
  3. Scoop out the meat mixture using a 1.5-tablespoon spoon, roll into round meatballs, and place on a parchment-lined baking sheet.
  4. Bake the meatballs for 12-15 minutes until slightly browned and internal temperature reaches 160°F (71°C).
  5. Heat avocado oil in a skillet over medium heat. Add diced onion and bell peppers, and sauté for 5-7 minutes until softened.
  6. In a small bowl, whisk together rice vinegar, brown sugar, chicken broth, pineapple juice, tomato paste, and cornstarch until smooth.
  7. Add baked meatballs to the skillet with sautéed vegetables. Pour the sauce over the meatballs and stir gently to combine.
  8. Add diced pineapple to the skillet, simmer for 3-5 minutes until heated through and sauce thickens. Serve over cooked rice.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 8gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 5mg

Notes

For best results, follow spacing guidelines for meatballs and adjust the sauce thickness as necessary. Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

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