Sweet and Sour Meatballs with Pineapple

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Sweet and sour meatballs with pineapple are an old-fashioned family supper with tender beef meatballs in a tangy sauce. Serve over rice or noodles.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Canadian / American

Servings: servings

Calories: 392kcal

Combine the pineapple and its juice, brown sugar, apple cider vinegar, ⅓ cup water, and soya sauce in a large pot. Place the pot on the stove over medium-low heat and stir occasionally to dissolve the sugar while you prepare the meatballs.
One 398 ml can pineapple tidbits or diced pineapple , ½ cup packed brown sugar, ⅓ cup apple cider vinegar, ⅓ cup water, 2 tablespoons soya sauce

Add the ground beef, rolled oats, salt, ginger, pepper, Worcestershire sauce, and egg to a large mixing bowl. Mix gently with clean hands until evenly combined.
1 lb lean ground beef, 1 cup rolled oats or quick oats, 1 ½ teaspoons table salt, 1 teaspoon ground ginger, ¼ teaspoon ground black pepper, 2 tablespoons Worcestershire sauce, 1 large egg
Divide the meat mixture into 24 portions and roll each one lightly between your hands. As you roll the meatballs, nestle them into the warm sauce in the pot.
Once all 24 meatballs are in the sauce, cover the pot and increase the heat to medium. Bring the sauce to a lively simmer, then reduce the heat as needed to maintain it. Cook for 10 to 15 minutes, stirring gently a few times, until the meatballs reach an internal temperature of 165°F (74°C).

Combine the cornstarch and 1 tablespoon of cold water in a small jar with a lid. Shake until smooth, then drizzle the mixture into the pot. Stir gently and cook uncovered for 2 to 3 minutes, or until the sauce thickens. Serve the meatballs over cooked rice or noodles with the pineapple and sauce spooned over top.
1 tablespoon cornstarch, 1 tablespoon cold water

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.
I have a super easy recipe for perfect basmati rice if you need one.

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).