These sweet and sour meatballs are combined with bell peppers and pineapple smothered in an irresistible sauce. Whether served over rice as a meal, or on their own as a party appetizer, they are always a hit!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
Total Time: 25 minutesminutes
Servings: 5
Ingredients
Sweet and Sour Sauce
½cup pineapple juice, can use juice from canned pineapples
¼cuplight brown sugar, packed
2Tablespoonsrice vinegar
1 ½ Tablesoonsketchup
½Tablespoon soy sauce
⅛teaspoonKosher salt
Dashground ginger
½Tablespooncornstarch
1Tablespoonwater
Meatballs
25meatballs , homemade or store-bought
1red bell pepper, cut into 1-inch pieces
1cuppineapple chunks, drained or reserve juice for sauce
Salt, to taste
Ground black pepper, to taste
For serving: Cooked rice, Sliced green onions
Instructions
Sweet and Sour Sauce
In a large skillet, stir together the pineapple juice, brown sugar, vinegar, ketchup, soy sauce, salt, and ginger over medium heat. Simmer, stirring until sugar is dissolved.
In a small bowl, mix together the cornstarch and water. Stir into the sauce. Turn the heat to low and whisk until it is well combined and the sauce is slightly thickened.
Meatballs
Add the meatballs and bell peppers to the sauce. Cover with a lid and cook 10 minutes, or until heated through. Stir in pineapple and season to taste. Remove from heat.
Serve meatballs and sauce over rice with green onions sprinkled on top.
Notes
Pineapple Juice: Use canned or bottled, not fresh pineapple juice. You can also use the juice from the can of pineapple chunks. Meatballs: You can make this homemade meatball recipe or use store-bought frozen meatballs. If using frozen meatballs, let them sit out 30 to 60 minutes before cooking. Or allow them to cook 10 minutes longer in the skillet. Rice: We love to serve these sweet and sour meatballs over coconut rice. Storage: Store in a covered container in the refrigerator for up to 3 days.