Sweet and Sour Meatballs with Pineapple

Sweet and sour meatballs with pineapple are made with tender beef meatballs simmered directly in a tangy sauce of pineapple, brown sugar, vinegar, and soya sauce. There’s no need to brown the meatballs first, making this old-fashioned family supper easy to prepare and serve over rice.

I’ve always thought I hated sweet and sour sauce, so I never expected to love these sweet and sour meatballs with pineapple.

Throughout my life, whenever my family orders Chinese food, they all get excited about the sweet and sour chicken balls. I’ve never understood why they like them. And because of that, I always thought sweet and sour meant balls of dough stuffed with a tough piece of chicken, smothered in a sickly sweet neon orange sauce.

These meatballs couldn’t be further from that. I added enough seasoning to the meatballs, including lots of salt, ground ginger, and Worcestershire sauce, so they stand up to the tangy sauce. And this isn’t a sticky orange glaze. The sauce here has a balance of sweet, sour, and umami, thanks to a healthy splash of soya sauce.

I heat the sauce gently in a pot on the stovetop while I make the meatballs, then drop each one into the sauce after rolling. The meatballs cook in 10 minutes or so, and then I thicken the sauce with a cornstarch slurry. Served over my perfect basmati rice, it’s an easy weeknight favourite in my house.

Ingredients for Sweet and Sour Meatballs with Pineapple

Ingredient Notes

• Apple Cider Vinegar: Use regular apple cider vinegar, not apple cider or apple-flavoured vinegar.
• Cornstarch: Use plain cornstarch, not corn flour.
• Egg: I use large eggs for all my recipes.
• Ginger (Ground): Use dried ground ginger from the spice aisle.
• Ground Beef: I like lean ground beef for this recipe, but you can use any you like.
• Oats (Rolled): These are old-fashioned large-flake oats, but quick-cooking oats also work.
• Pepper (Black): Use pre-ground or freshly ground black pepper.
• Pineapple (Canned): Choose pineapple tidbits or diced pineapple packed in juice, not syrup. You’ll use the entire can, including the juice.
• Salt (Table): I use table salt for all my recipes.
• Soya Sauce: Use whichever brand of regular soya sauce you prefer.
• Sugar (Brown): If you’re not using a scale, pack the brown sugar firmly into the measuring cup.
• Water: Tap water is fine. Use cold water when mixing the cornstarch slurry.
• Worcestershire Sauce: Adds savoury depth and umami to the beef, helping the meatballs stand up to the sweet and tangy pineapple sauce.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Apple Cider Vinegar: Substitute white vinegar or rice vinegar.
• Ground Beef: Use ground pork or a mixture of ground beef and pork instead.
• Oats (Rolled): You can replace the oats with ½ cup (55 g) plain or seasoned dry breadcrumbs.
• Pepper (Black): White pepper works.
• Worcestershire Sauce: You can substitute an equal amount of soya sauce.

Recipe Variations for Sweet and Sour Meatballs with Pineapple

Try any of the following for a twist on these sweet n’ sour meatballs:

• Chili Sauce: Stir 2 tablespoons of bottled tomato-based chili sauce into the cooked meatballs and sauce before adding the cornstarch slurry, then add more to taste
• Chinese Five-Spice: Mix ¼ to ½ teaspoon of Chinese five-spice powder into the ground beef with the other seasonings
• Frozen Meatballs: Replace the homemade meatballs with approximately 650 g of fully cooked frozen meatballs and simmer in the sauce until heated through to 165°F (74°C)
• Garlic: Add 2 cloves of minced garlic to the sauce as it begins to warm
• Ketchup: Stir 2 tablespoons of ketchup into the sauce before adding the meatballs
• Lime Juice: Squeeze 1 tablespoon of fresh lime juice into the sauce after thickening
• Noodles: Serve the finished meatballs and pineapple sauce over cooked egg noodles instead of rice
• Onion: Mix ¼ cup of finely grated onion into the ground beef before shaping the meatballs
• Onion Soup Mix: Mix 1 packet (about 40 g) of dry onion soup mix into the ground beef with the other ingredients, and reduce the salt amount in the recipe to ½ teaspoon
• Orange Zest: Stir 1 teaspoon of finely grated orange zest into the sauce before heating
• Peppers: Add 1 cup of chopped red or green bell pepper (or both) to the sauce before adding the meatballs
• Sesame Oil: Stir 1 teaspoon of toasted sesame oil into the sauce after thickening
• Slow Cooker: Cook the meatballs separately until they reach 165°F (74°C). Add the cooked meatballs and sauce ingredients to a 4 to 6-quart slow cooker. Cook on low for 3 to 4 hours, stirring once or twice, then stir in the cornstarch slurry, cover, and cook on high until the sauce thickens
• Sriracha: Stir 1 to 2 teaspoons of sriracha into the sauce before adding the cornstarch slurry
• Water Chestnuts: Add ½ cup of drained, sliced canned water chestnuts to the sauce during the final 5 minutes of cooking

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Sweet and Sour Meatballs with Pineapple

STEP 1. Combine the pineapple and its juice, brown sugar, vinegar, water, and soya sauce in a large pot. Heat gently on the stovetop.

STEP 2. Add all of the meatball ingredients to a large mixing bowl.

STEP 3. Mix the meatball ingredients gently with clean hands until evenly combined.

STEP 4. Roll the meat mixture into 24 balls, placing each one directly into the warm sauce. Cover, increase the heat, and simmer until the meatballs are cooked through.

STEP 5. Mix the cornstarch with cold water, then pour the slurry into the pot.

STEP 6. Stir gently and cook for another 2 to 3 minutes, until the sauce thickens. Serve over rice or noodles.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• Use a wide-bottomed pot, such as a 6-quart Dutch oven, so most of the meatballs fit in a single layer.
• Keep the sauce at a gentle simmer rather than a rolling boil so the meatballs don’t break apart.
• Check the centre of a few meatballs with a digital thermometer to make sure they’ve reached 165°F (74°C).
• Always mix the cornstarch with cold water before adding it to the sauce to prevent lumps.

Storage for Sweet and Sour Meatballs with Pineapple

• Let the meatballs cool slightly, then transfer them with the sauce to an airtight container and refrigerate for up to 3 to 4 days. Add a splash of water while reheating if the sauce has thickened too much in the refrigerator.
• You can freeze the cooled meatballs and sauce in an airtight, freezer-safe container for up to 2 months.
• Thaw frozen meatballs overnight in the refrigerator, then reheat gently in a covered pot over medium-low heat or in a covered microwave-safe dish, until heated through to 165°F (74°C).