There’s something incredibly satisfying about a dish that perfectly balances sweet, sour, and savory flavors. These Sweet and Sour Meatballs do just that. It’s a quick and easy one-pan meal that takes pre-cooked meatballs and simmers them in a vibrant, tangy sauce with fresh vegetables and pineapple. It’s a flavor-packed dinner that feels special but comes together in a flash, making it perfect for a busy weeknight.
Why This Recipe is a Favorite
This recipe is a favorite because it’s a testament to how simple ingredients and a great sauce can create a truly memorable meal. The combination of the rich, savory meatballs with the sweet pineapple and crisp vegetables is a party of flavors and textures in every bite. The one-pan cooking method is a huge bonus, making cleanup a breeze. It’s an incredibly versatile dish that’s a hit with both kids and adults, and it’s a perfect solution for a last-minute dinner.
Ingredients
Here is a complete list of ingredients for these delicious Sweet and Sour Meatballs, expanding on your provided partial list:
- For the Main Dish:
- 2 tablespoons vegetable oil
- 500 grams mini meatballs, pre-cooked (or homemade)
- 1 onion, sliced
- 1 red capsicum (bell pepper), cut into bite-sized pieces
- 250 grams diced fresh pineapple
- 1 cup cooked rice, for serving
- For the Sweet and Sour Sauce:
- ½ cup pineapple juice (from the canned pineapple)
- ⅓ cup rice vinegar
- ¼ cup soy sauce (low-sodium)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- For Garnish (Optional):
- Fresh cilantro, chopped
- Sesame seeds
Swaps and Notes
- Meatballs: Pre-cooked mini meatballs are a great time-saver. You can also use homemade meatballs or even vegetarian meatballs.
- Vegetables: Red capsicum (bell pepper) is a great choice for its color and sweetness, but you can also use green or yellow. Sliced carrots, snow peas, or broccoli would also be delicious additions.
- Pineapple: Fresh diced pineapple adds a fantastic sweetness and texture, but you can also use canned pineapple chunks in juice.
- Sauce: The sauce is a perfect balance of sweet and sour. You can adjust the amount of brown sugar or soy sauce to your liking. The cornstarch is essential for thickening the sauce.
- Ginger & Garlic: Using fresh grated ginger and minced garlic makes a huge difference in the flavor of the sauce.
- Serving: This dish is best served over a bed of fluffy white rice to soak up all that delicious sauce.
Steps for the Recipe
- Prepare the Sauce: In a medium bowl, whisk together the pineapple juice, rice vinegar, soy sauce, brown sugar, cornstarch, grated fresh ginger, and minced garlic. Set aside.
- Sauté Vegetables: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sliced onion and red capsicum (bell pepper). Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Combine Ingredients: Add the pre-cooked mini meatballs and the diced fresh pineapple to the skillet with the vegetables. Stir everything together and cook for 2-3 minutes to heat through.
- Thicken the Sauce: Whisk the sauce mixture one more time and pour it into the skillet. Bring the mixture to a simmer, stirring constantly. The sauce will thicken as it heats. Continue to cook for another 2-3 minutes until the sauce is glossy and coats the meatballs and vegetables.
- Serve: Serve the sweet and sour meatballs immediately over a bed of cooked rice, garnished with fresh cilantro and sesame seeds if desired.
Tips for Success
- Use a Large Skillet: A large skillet or wok is essential for this recipe to ensure all the ingredients have enough space to cook evenly.
- Whisk the Sauce: Whisking the sauce just before adding it to the skillet prevents the cornstarch from clumping and ensures a smooth, glossy sauce.
- Cook Vegetables to Tender-Crisp: You want the vegetables to be cooked but still have a little bite. This adds a great texture to the dish.
- Serve Immediately: This dish is best served hot, with the sauce at its perfect consistency.
Serving Suggestions and Pairings
These Sweet and Sour Meatballs are a complete meal on their own, but they pair wonderfully with a simple side. The classic choice is to serve them over steamed white rice. For a healthier option, you can serve them with brown rice or quinoa.
For other quick and satisfying one-pan meals, consider these options:
- This Mexican Chicken and Rice Casserole is My Favorite One-Pan Dinner That’s Always a Hit
- These Sheet Pan Quesadillas are My Favorite Way to Feed a Crowd Fast
Storage and Leftover Tips
Leftover sweet and sour meatballs can be stored in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm them in a skillet over low heat until heated through. You may need to add a splash of water or broth to thin the sauce. Microwaving is also an option.
More Recipes You Will Love
If you appreciate bold, savory, and satisfying meals, you’ll find more to love on ChefManiac.com:
- This Crockpot Nacho Dip is the Reason I Never Have Leftovers
- How I Turned a Classic Sandwich into the Ultimate Cheesy Hot Dip
- This Cajun Chicken Sausage Gumbo is My Favorite Bowl of Southern Comfort
Final Thoughts
These Sweet and Sour Meatballs are a fun and delicious take on a classic flavor combination. They’re quick, easy, and packed with flavor, making them a perfect addition to your family’s dinner rotation. Get ready for a delicious meal that will have everyone asking for seconds!
What are your favorite sweet and savory dishes? Share your ideas and feedback in the comments below! And don’t forget to follow ChefManiac.com for more delicious and easy-to-make recipes!
Sweet and Sour Meatballs: A Quick and Flavorful Weeknight Meal
Ingredients
- 1 cup cooked rice
- 1 tablespoon cornstarch
- 1 teaspoon grated fresh ginger
- 1 pound pre-cooked meatballs
- 1 cup bell peppers, diced
- 1 cup pineapple chunks
- 1/2 cup sweet and sour sauce
- 2 tablespoons soy sauce
- 2 green onions, sliced
Instructions
- In a large skillet, heat the sweet and sour sauce and soy sauce over medium heat.
- Add the pre-cooked meatballs to the skillet and stir to coat them in the sauce.
- Add the diced bell peppers, pineapple chunks, and grated ginger.
- In a small bowl, mix the cornstarch with a few tablespoons of water to create a slurry, then add it to the skillet.
- Simmer for about 10-15 minutes, stirring occasionally until the meatballs are heated through and the sauce has thickened.
- Serve the meatballs over cooked rice and garnish with sliced green onions.
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