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Sweet and sour meatballs served with colorful peppers, garnished with fresh parsley on a bed of rice.

Sweet and Sour Meatballs

5 from 1 vote
Sweet and savory Sweet and Sour Meatballs paired with a tangy sauce and colorful peppers—an irresistible dinner everyone will love.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: dinner, Main Course
Cuisine: Japanese
Calories: 530
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup long grain rice uncooked For serving; use white or brown rice based on preference
  • 1.65 lb lean ground beef or ground turkey for a leaner option (Main protein base; use ground turkey for a healthier alternative)
  • ½ cup panko bread crumbs or gluten-free breadcrumbs for gluten-free option (For binding the meatballs)
  • 2 large eggs For binding and moisture in the meatballs
  • ½ teaspoon red pepper flakes Adjust for heat preference; omit for milder taste
  • ½ teaspoon garlic powder Adds flavor to the meatballs
  • 1 teaspoon salt Season to taste
  • 1 teaspoon oil For sautéing the peppers
  • ½ cup yellow onion cut into 1-inch pieces (For added texture and flavor)
  • 1 small green bell pepper cut into 1-inch pieces For color and crunch
  • 1 small orange bell pepper cut into 1-inch pieces Adds sweetness and color
  • ½ cup canned pineapple diced Save juice for the sauce; adds a sweet and tangy flavor
Sweet and Sour Sauce:
  • 4 tablespoon rice vinegar For acidity and tang
  • 2 tablespoon soy sauce Use tamari for gluten-free option (Salty base for the sauce)
  • 1 cup chicken or beef broth low sodium Provides savory depth to the sauce
  • ¼ cup brown sugar For sweetness
  • ⅓ cup ketchup For tang and richness
  • 1 tablespoon tomato paste Adds body to the sauce
  • ⅓ cup pineapple juice Adds sweetness and balances the vinegar
  • 1 teaspoon cornstarch + 1 teaspoon water For thickening the sauce; make a slurry

Method
 

  1. Start by cooking the rice according to package instructions.
  2. Combine the ground beef (or turkey), breadcrumbs, eggs, red pepper flakes, garlic powder, salt, and a pinch of pepper in a bowl. Mix everything until just combined. Form the mixture into small, round meatballs.
  3. Place the meatballs on a parchment-lined baking sheet or in the air fryer basket. If air frying, cook at 375ºF for 7 minutes, flip, and cook for another 7-10 minutes. If baking in the oven, cook at 375ºF for 15 minutes, flip, and bake for an additional 10-15 minutes. Bake or air fry until golden brown.
  4. While the meatballs cook, heat oil in a large skillet or wok over medium-high heat. Add the onion and bell peppers and sauté for 5-8 minutes, or until softened.
  5. In a separate bowl, whisk together the rice vinegar, soy sauce, broth, brown sugar, ketchup, tomato paste, and pineapple juice. Set aside.
  6. Pour the sweet and sour sauce into the skillet with the peppers and onions. Stir to combine. Once the sauce begins to simmer, add the cornstarch slurry and stir again. Let the sauce cook for another 2-3 minutes until thickened.
  7. Add the cooked meatballs and pineapple to the sauce in the skillet. Toss to coat everything evenly. Cook for 2 more minutes to warm through.
  8. Serve the sweet and sour meatballs over the cooked rice. Optionally, garnish with fresh parsley or cilantro.

Nutrition

Serving: 260gCalories: 530kcalCarbohydrates: 72gProtein: 35gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 1450mgPotassium: 800mgFiber: 3gSugar: 28gVitamin A: 1050IUVitamin C: 50mgCalcium: 100mgIron: 4mg

Notes

A perfect blend of sweet, savory, and tangy flavors in every bite. Serve with rice for a quick and satisfying meal that the whole family will love!

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