Sweet and Sour Meatballs

These sweet and sour meatballs are one of those recipes I make once and immediately look for reasons to make again. The balance of tangy vinegar, sweet pineapple, and savory meatballs creates the perfect flavor combination, and the sauce thickens just enough to coat each bite. I often make them as an easy dinner idea served with rice and vegetables, but they’re also great as an appetizer served out of the slow cooker for family gatherings and parties.

Ingredient Notes And Substitutions

Below are my notes about some of the key ingredients for this recipe: 

• Ground pork – Most often I use lean ground pork, but I’ve also made these meatballs with ground chicken and ground turkey to make them even lower in saturated fat. Using 2 pounds ground beef works too, but I think pork is really the best match for the flavor of the sauce. 
• Breadcrumbs – I use plain breadcrumbs (panko breadcrumbs also work) bind the meatballs and give them a slightly heartier consistency, taking the place of the large egg found in many meatball recipes.
• Pineapple – I use 8 ounces of crushed pineapple in juice to add sweetness plus a bit of vitamin C, vitamin A, and potassium. Fresh pineapple also works as long as I reserve ½ cup of the fresh pineapple juice. Then I pulse the fresh pineapple chunks and juice in a blender or food processor until the pieces are the consistency of crushed pineapple.
• Ketchup – I recommend a natural unsweetened ketchup that doesn’t have added sweeteners like brown sugar or maple syrup.
• Rice vinegar – The acidity helps create the sweet and tangy flavor I want in sweet and sour sauce. White vinegar or apple cider vinegar make good substitutes.
• Cornstarch – This helps thicken the sauce. And arrowroot starch works just as well.

Find the ingredient list with exact measurements in the recipe card below.

How To Make Sweet And Sour Meatballs

Making homemade meatballs might seem intimidating, but this easy recipe has a quick process. I only use two bowls and a skillet, which means cleanup is fast, too. Here’s an overview of how I prepare this sweet and sour meatballs recipe: 

1. Prepare the meatballs. Combine all the ingredients in a large bowl. I use my hands for this to make sure everything is well distributed without overmixing the meat. Then, I portion the mixture into bite-sized meatballs, about 1 tablespoon each.
2. Sear the meatballs. Next, I warm a large skillet over medium-high heat on the stovetop, add the meatballs in an even layer, and cook them until they’re lightly browned on all sides and cooked through. I typically grease my skillet with cooking spray to prevent sticking, but this is optional.
3. Make the sauce. While the meatballs cook, I whisk all the sauce ingredients in a small bowl, stirring until there aren’t any clumps.
4. Combine and serve. Once the meatballs are cooked, I add the sauce to the skillet and gently stir to coat the meatballs. Then, I bring the liquid to a simmer and cook until the sauce thickens slightly. To serve, I add a sprinkle of green onions.

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Make It Gluten-Free

When hosting, I do my best to accommodate a variety of dietary needs. Luckily, these meatballs are naturally dairy-free and egg-free, and they’re easy to make gluten-free, too. I simply replace the breadcrumbs with almond flour or gluten-free breadcrumbs. 

My Favorite Ways To Serve These 

The sweet and sour meatballs are always a hit when I serve them as an appetizer for parties, especially around the holidays. After cooking them in the skillet, I transfer them to a slow cooker on the Keep Warm setting and serve them with toothpicks.As a main course for weeknight dinners, I typically serve these meatballs over Instant Pot white rice, brown rice, or cauliflower rice to soak up the sauce. Then, I add a veggie option, like stir-fried red bell peppers or mixed veggies, my Asian cucumber noodle salad, or this sauteed broccolini tossed with a little low-sodium soy sauce or coconut aminos to match the flavor profile.

Refrigerate, Freeze, Reheat

Once cool, I transfer leftover meatballs and sauce to an airtight container and store them in the fridge for up to 3 days. Or, I transfer them to the freezer for up to 3 months. When I’m ready to serve, I thaw frozen meatballs in the fridge overnight. Then, I reheat them in a skillet over medium heat just until they’re warmed through.

Recipe Changelog

• December 2025: We previously published a version of this recipe that called for almond flour instead of bread crumbs and arrowroot powder instead of cornstarch. Download the previous version here.

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The photos in this post were taken by Megan McKeehan.

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