Sweet and Sour Meatballs and Peppers

A homemade sweet and sour sauce coats every inch of these juicy sweet and sour meatballs that cook up with colorful peppers and sweet pineapple all in one pan.

5 from 1 vote

A homemade sweet and sour sauce coats every inch of these juicy sweet and sour meatballs that cook up with colorful peppers and sweet pineapple all in one pan.

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 415kcal

Ingredients

Sweet and Sour Sauce

1/2 cup pineapple juice
1/4 cup honey or agave nectar
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch, mixed with 2 teaspoons water

Meatballs and Peppers

1 lb ground beef
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
4 medium cloves garlic, minced and divided
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
2 medium sweet peppers, cut into 1/2-inch cubes
1 small bunch green onions, green parts cut into 1-inch pieces
1 cup pineapple tidbits
Salt and pepper to taste
Steamed rice and additional sliced green onions for serving

Instructions

Sweet and Sour Sauce

In a small bowl, combine all sauce ingredients. Set aside for a moment.

Meatballs and Peppers

In a large bowl, combine beef, panko, egg, 2 cloves minced garlic, salt, and pepper until evenly combined. Scoop mixture into 1-inch balls and place on a clean plate.
Heat a large skillet over medium-high heat. Once pan is hot, add vegetable oil and swirl pan to evenly coat. Add meatballs to pan and sear on all sides, turning occasionally with a tongs until meatballs are golden brown. Reduce heat to medium and continue cooking meatballs, turning occasionally until meatballs register 165F. Transfer meatballs to a clean plate and set aside
Drain all but about 1 tablespoon drippings from pan and set back over medium-high heat. Add peppers to pan and sauté over medium-high heat until peppers are crisp-tender, about 2-4 minutes. Add remaining mincedgarlic and green onion and cook 1-2 additional minutes until fragrant.
Add meatballs, pineapple, and sweet and sour sauce to peppers and cook 3-5 minutes over medium-high heat until sauce is slightly thickened and coating meatballs and peppers. Season sauce with salt and pepper to taste if needed.
Serve meatballs and peppers warm with steamed rice and additional green onions on top. Enjoy!

Notes

Storing Instructions

Store meatballs in refrigerator up to 6 days. Meatballs may also be frozen up to 2 months.

Nutrition