Sweet and Sour Meatballs

Total Time:
1 hr 30 min
15 min
10 min
1 hr 5 min

6 servings

  • 1/2 cup loosely packed brown sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup ketchup
  • 1 tablespoon low-sodium soy sauce
  • 2 1/4 cups pineapple juice
  • 1 tablespoon cornstarch
  • One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
  • 1 tablespoon sriracha hot sauce
  • 1 cup drained small pineapple chunks
  • Steamed long-grain rice, for serving
  • 2 tablespoons sliced green onions, for garnish
  • All-Purpose Meatballs:
  • 5 pounds ground beef
  • 1 1/2 cups plain breadcrumbs
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tablespoons grainy mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 4 large eggs
  • 2 tablespoons olive oil
  • In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.

  • Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.

  • Serve over steamed rice, garnished with green onions.

All-Purpose Meatballs:
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

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    Sweet and Sour Meatballs

    Recipe courtesy of Patrick and Gina Neely