Sweet and Sour Meatballs

This sweet and sour meatball recipe transforms ordinary frozen meatballs into a vibrant restaurant-quality dish in just 20 minutes. The glossy sauce perfectly balances tangy and sweet notes while colorful vegetables and pineapple chunks create a feast for both the eyes and palate.

I first created this recipe when my local Chinese restaurant closed during lockdown, and my children were desperately missing their favorite dish. After several attempts perfecting the sauce, this version earned their seal of approval and has become our go-to Friday night special.

Ingredients

• Mini meatballs precooked for convenience and quick cooking time
• Red capsicum bell pepper adds vibrant color and sweet crunch
• Fresh pineapple provides juicy texture and natural sweetness superior to canned versions
• Brown sugar creates depth in the sauce with rich molasses undertones
• White vinegar balances the sweetness with necessary acidity
• Chinese five spice powder adds authentic aromatic complexity with just a small amount
• Spring onions added at the end maintain bright color and fresh flavor
• Cornflour creates the signature thick glossy texture without clouding the sauce

How To Make Sweet and Sour Meatballs

Prepare the sauce

Combine brown sugar, white vinegar, tomato ketchup, soy sauce, pineapple juice, and Chinese five spice in a saucepan over medium high heat. Allow this mixture to simmer gently until every grain of sugar fully dissolves, taking approximately 5 minutes. The sauce should look translucent and smell fragrant with the spices activating in the heat. Carefully stir in the cornflour mixture and continue simmering while stirring constantly until the sauce transforms to a beautiful thick consistency that coats the back of a spoon. This takes about 2 minutes of gentle bubbling.

Brown the meatballs

Heat your largest wok or frying pan until it is very hot. You should see a slight shimmer in the air above it. Add vegetable oil and quickly swirl to coat the entire surface. Immediately add meatballs and allow them to sizzle undisturbed for about 30 seconds before gently turning. Continue cooking and turning occasionally for 4 to 5 minutes total until they develop a golden brown exterior. This caramelization adds important flavor depth to the final dish.

Add the vegetables

Add sliced onion to the hot pan with the meatballs and stir fry continuously for 2 minutes until they begin to soften but still maintain some bite. Next add the capsicum pieces and continue stir frying for just 1 minute more. The vegetables should remain vibrant and slightly crisp as they will continue cooking in the sauce.

Combine and finish

Pour in the prepared sweet and sour sauce and add the fresh pineapple chunks. Gently toss everything together ensuring each meatball and vegetable piece is thoroughly coated in the glossy sauce. Continue stir frying for just 1 to 2 minutes until everything is evenly heated through and the sauce bubbles gently around the ingredients. Remove from heat immediately to prevent overcooking.

Chinese five spice powder is truly the secret ingredient in this recipe. Though only a quarter teaspoon is used, it transforms the sauce from simply sweet and sour to something with remarkable depth. My grandmother first taught me about this spice blend when I was learning to cook authentic Chinese dishes, explaining how the balance of star anise, cloves, Chinese cinnamon, Sichuan pepper and fennel seeds creates harmony in both sweet and savory applications.

Storing Leftovers

These sweet and sour meatballs store beautifully in airtight containers in the refrigerator for up to three days. The sauce will thicken considerably when cold, but will return to its perfect consistency when reheated. For best results, warm leftovers gently in a covered skillet over medium low heat rather than using a microwave which can toughen the meatballs. Add a tablespoon of water if needed to loosen the sauce.

Make Ahead Options

This dish works wonderfully as a make ahead meal. You can prepare the sauce up to three days in advance and store it refrigerated in a sealed container. The vegetables can be prepped and stored separately a day ahead. When ready to serve, simply heat your wok, brown the meatballs, and proceed with the recipe for a freshly cooked meal in minutes.

Perfect Pairings

While these meatballs are delicious served simply over steamed rice, you can elevate the meal further with complementary sides. Consider serving with crispy vegetable spring rolls, quick pickled cucumber slices, or steamed broccoli dressed with sesame oil. For a more substantial feast, pair with simple vegetable fried rice or Singapore noodles. The bright flavors also work beautifully alongside other Chinese classics like garlic bok choy or egg drop soup.

Recipe FAQs

→ Can I use frozen meatballs instead of pre-cooked ones?

Yes, frozen meatballs work well in this dish. Just ensure they're fully thawed and heated through during the stir-frying process. You may need to increase the cooking time by 2-3 minutes to ensure they're thoroughly cooked.

→ Is canned pineapple a good substitute for fresh?

Canned pineapple is a perfectly acceptable substitute for fresh. If using canned, drain well but reserve the juice for the sauce. You'll need 1/3 cup of the juice for the sweet and sour sauce.

→ Can I make the sweet and sour sauce ahead of time?

Yes, the sauce can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Simply reheat it before adding to the wok with the other ingredients.

→ What proteins could I use instead of meatballs?

This sweet and sour sauce works wonderfully with other proteins like chicken, pork, shrimp, or tofu. Simply adjust cooking times accordingly based on your protein choice to ensure proper doneness.

→ How spicy is this dish?

This is a mild dish with no added chili or heat elements. The Chinese five spice adds complexity but not spiciness. If you prefer some heat, add red pepper flakes or fresh chili when stir-frying the vegetables.

→ What other vegetables work well in this dish?

This versatile dish works well with additional vegetables like snow peas, baby corn, water chestnuts, broccoli florets, or carrots. Add harder vegetables earlier in the cooking process and more delicate ones toward the end.