Name: Sweet and Sour Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 tbsp vegetable oil; 400–500g mini meatballs (pre-cooked); 1 medium onion, sliced; 1 large bell pepper (capsicum), chopped; 1 cup fresh pineapple, diced; 2–3 spring onions, cut into batons; Steamed rice, for serving; 3 tbsp brown sugar; 3 tbsp white vinegar; 4 tbsp tomato ketchup; 2 tbsp light soy sauce; ½ cup pineapple juice; ¼ tsp Chinese five spice; 1 tbsp cornflour mixed with 2 tbsp water

Jump to Recipe·Leave a Review

Sweet and sour meatballs are the perfect fusion of savory comfort and vibrant flavor. I toss juicy meatballs with crisp bell peppers, onions, and fresh pineapple, all brought together in a glossy sauce that strikes a perfect balance between tangy and sweet. This dish comes together quickly in a wok, and I always serve it over hot steamed rice to soak up every drop of that irresistible sauce.

Why You’ll Love This Recipe

I love this recipe because it gives me that nostalgic Chinese takeout experience without ever having to leave the house. The use of pre-made meatballs saves time, while the homemade sauce adds incredible flavor. It’s packed with texture—tender meatballs, crunchy peppers, and juicy pineapple—and the fragrance from the five spice makes the whole kitchen smell amazing. Whether it’s a weeknight dinner or an easy dish to impress guests, this one always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

vegetable oil
mini meatballs (pre-cooked)
onion, sliced
capsicum or bell pepper, chopped
fresh pineapple, diced
spring onions, cut into batons
steamed rice, for serving

Sweet and Sour Sauce
brown sugar
white vinegar
tomato ketchup
light soy sauce
pineapple juice
Chinese five spice
cornflour, mixed with water

Directions

I start by making the sauce: In a saucepan over medium-high heat, I combine brown sugar, white vinegar, ketchup, soy sauce, pineapple juice, and five spice. Once the sugar dissolves and it simmers, I stir in the cornflour-water mix and let it thicken to a syrupy consistency. Then I take it off the heat.
I heat oil in a large wok over high heat until it starts to shimmer. Then I add the mini meatballs and cook them for about 4 to 5 minutes, turning them so they brown evenly.
Next, I toss in the sliced onions and stir-fry for 2 minutes. I add the chopped bell peppers and give them a quick stir-fry—just a minute to keep them vibrant and crisp.
I add the fresh pineapple chunks and pour in the sweet and sour sauce. I increase the heat and toss everything together so the sauce coats every bite and bubbles slightly.
Finally, I mix in the spring onions, then remove from the heat. I serve the hot mixture over steamed rice for a meal that’s bursting with color and flavor.

Servings and timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I’ve played around with a few different twists on this dish. If I’m out of pineapple, I use mango or even peaches for a slightly different kind of fruity sweetness. When I want to go vegetarian, I swap the meatballs for a plant-based version or tofu balls. And if someone in the family is gluten-intolerant, I just use a gluten-free soy sauce without changing anything else.

Storage/Reheating

Leftovers store really well. I put them in an airtight container in the fridge, and they keep for up to three days. The flavors deepen overnight, which makes the next day’s meal even better. I reheat gently in a saucepan or the microwave—if I’m including rice, I add a splash of water to help loosen the sauce back up.

FAQs

How do I keep the meatballs juicy?

I use a mix of lean and fatty meat when making homemade meatballs, or I choose a good-quality store-bought version. I also avoid overcooking them—just a few minutes in the pan is enough.

Can I use canned pineapple?

I prefer fresh pineapple for its flavor and texture, but canned works in a pinch. I just make sure to use juice-packed chunks, not syrup-packed.

What kind of rice works best?

I like serving this with steamed jasmine rice because it’s fluffy and fragrant, but long grain or even brown rice also work great.

Can I freeze this dish?

Yes, I’ve frozen the sauce successfully. I recommend freezing the sauce separately and cooking the meatballs and veggies fresh when reheating for the best texture.

Is it okay to use homemade meatballs?

Absolutely. I sometimes use homemade meatballs, just making sure they’re browned properly before adding the sauce and vegetables.

Conclusion

Sweet and sour meatballs are a flavor-packed dish that’s as comforting as it is exciting. From the caramelized pineapple to the glossy, tangy sauce, every bite brings a little joy. I keep this one in regular rotation because it’s quick, adaptable, and guaranteed to make dinner feel special—even on a weeknight.