Sweet and Sour Meatballs
These sweet and sour meatballs are such an easy dinner that can be ready and on the table in less than 30 minutes. Such an easy way to have the flavors of a favorite Chinese take-out dish at home!
Servings: 8
Calories: 380kcal
Ingredients
For the Sweet and Sour Sauce:
- 1 cup brown sugar
- 3/4 cup white vinegar
- 3/4 cup pineapple juice
- 1/2 cup tomato ketchup
- 3 TBS cornstarch
- 2 TBS soy sauce
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
For the Meatball and Veggie Mixture:
- 40 frozen meatballs
- 1 TBS olive oil
- 1 red bell pepper (cut into 1 inch pieces)
- 1 green bell pepper (cut into 1 inch pieces)
- 1/2 yellow onion (cut into 1 inch pieces)
- 1 tsp minced garlic
- 1 tsp minced ginger
- 2 cups pineapple chunks
Instructions
For the Sweet and Sour Sauce:
- Combine all the sauce ingredients in a medium sized bowl and whisk them together until smooth. Set it aside.
For the Meatball and Veggie Mixture:
- Add the meatballs to the oven or air fryer and cook according to package directions to warm up. (I did 15 mins in the air fryer at 375 F.)
- Add the olive oil to a large skillet over medium high heat.
- Add in the pepper, and onion pieces and sauté, stirring occasionally until they are crisp tender, about 4 to 5 minutes.
- Add in the garlic and ginger and cook it for another minute.
- Stir in the pineapple chunks.
- Pour in the sweet and sour sauce and let it cook in the pan until translucent and bubbling throughout.
- Add the warm meatballs to the sauce and stir to coat them in the sauce. Let them keep cooking for about 5 minutes.
- Serve over rice if desired.
Nutrition
Calories: 380kcal | Carbohydrates: 49g | Protein: 13g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 583mg | Potassium: 463mg | Fiber: 2g | Sugar: 42g | Vitamin A: 634IU | Vitamin C: 41mg | Calcium: 55mg | Iron: 1mg