You'll love the perfect balance of savory and tangy with Sweet and Sour Pork Meatballs with Pineapple! Quick, easy, and perfect for busy weeknights or a fun family dinner—this takeout favorite is now a homemade delight!
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Sweet and Sour Pork is a classic dish loved in many cultures for its irresistible balance of flavors. It's a staple on many Chinese-American menus and has become a beloved comfort food worldwide.
Making it at home is surprisingly simple, especially when you turn the dish into easy-to-eat meatballs, similar to how almondigas transforms hearty flavors into bite-sized goodness. These meatball delights are not only fun to make but also perfect for kids and adults alike.
The addition of pineapple adds a refreshing sweetness, much like the tropical twist in my Pineapple Chicken recipe. If you're craving more Filipino-inspired flavors, my Chicken Adobo offers a savory and tangy taste that's equally irresistible!
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Why You'll Love This Recipe?
- Irresistible Flavor: The combination of sweet, sour, and savory notes makes each bite incredibly satisfying.
- Easy and Quick: This recipe comes together in under 30 minutes, perfect for busy weeknights.
- Family-Friendly: The fun meatball shape is a hit with kids, and it’s an easy way to sneak in some veggies.
- Versatile: Great as a main dish over rice or noodles, or as an appetizer for parties.
- Make-Ahead Friendly: The meatballs and sauce can be prepped ahead, making it a stress-free dinner option.
Ingredients
Here’s what you will need:
For the Meatballs:
- Ground pork: The star ingredient, giving the meatballs their savory base. Can substitute with ground chicken or turkey.
- Egg: Helps bind the meatballs together for a perfect shape.
- Onion: Adds a hint of sweetness and texture to the meatballs.
- Flour: Helps to hold the meatballs together; can substitute with breadcrumbs.
- Salt and pepper: Season to taste for that perfect savory bite.
- Oil: For frying the meatballs to golden perfection.
For the Sauce:
- Pineapple juice: The sweet base of the sauce; can use canned or fresh pineapple juice.
- Vinegar: Adds the tangy ‘sour’ element; white or apple cider vinegar works best.
- Cornstarch (dissolved in water): Thickens the sauce to the perfect consistency.
- Brown sugar: Balances the sourness with a rich, caramel-like sweetness.
- Ketchup: Adds a slight tomato tang and beautiful color to the sauce.
- Onion, carrots, and bell pepper: Add texture, flavor, and a pop of color.
- Pineapple chunks: For that juicy, sweet burst in every bite! I used the canned pineapple.
- Salt: Enhances all the flavors in the sauce.
- Pepper: For a subtle kick of spice.
See recipe card for quantities.
How to Make Sweet and Sour Pork Meatballs with Pineapple
- Make the Meatballs: In a large bowl, mix ground pork, egg, onion, flour, salt, and pepper until well combined. Shape the mixture into small meatballs.
- Cook the Meatballs: Heat oil in a skillet over medium heat. Fry the meatballs until they’re golden brown and cooked through. Remove and set aside.
- Prepare the Sauce: Add pineapple juice, vinegar, brown sugar, salt, ketchup, and pepper. Bring to a simmer. In the same skillet, add onions, carrots, and bell peppers. Sauté until slightly softened.
- Thicken the Sauce: Dissolve cornstarch in water and slowly pour it into the sauce, stirring continuously until the sauce thickens.
- Combine: Add the cooked meatballs and pineapple chunks to the sauce. Stir well until everything is evenly coated with the sauce.
- Serve: Enjoy hot over steamed rice, or as is for a delicious snack!
Variation Ideas
- Spicy Kick: Add some chopped chilies or a splash of hot sauce for a spicy version.
- Low-Carb: Use almond flour in the meatballs and a sugar substitute in the sauce for a keto-friendly option.
- Chicken Meatballs: Swap out the pork for ground chicken for a lighter version with the same great taste.
- Vegetarian Version: Use plant-based meat or tofu cubes for a meat-free option that’s equally tasty.
- Extra Veggies: Add zucchini, snap peas, or mushrooms to boost the nutritional value and add more textures.
What to Serve with Sweet and Sour Pork Meatballs?
- Steamed Rice: Classic and simple, rice soaks up the sauce and balances the meal perfectly.
- Fried Rice: Add some extra flavor with fried rice – an excellent option if you have leftover rice on hand. Try my java rice, adobo fried rice or anchovies fried rice.
- Noodles: Serve over lo mein or stir-fried noodles or pancit for a fun, slurpy meal.
- Steamed Vegetables: Broccoli, bok choy, or green beans add a fresh, healthy side to complement the dish.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a skillet or microwave until hot. The sauce may thicken in the fridge, so add a splash of water to adjust the consistency when reheating.
Top tip
For perfectly shaped meatballs every time, use a small ice cream scoop or tablespoon to portion the mixture. It keeps them uniform and ensures even cooking!
FAQ
Ground chicken, turkey, or even beef are excellent substitutes. Just adjust cooking time as needed.
Absolutely! Bake them on a lined baking sheet at 400°F (200°C) for about 15 minutes, or until cooked through.
Add a bit more cornstarch dissolved in water if you prefer a thicker sauce. Stir it into the simmering sauce until you reach your desired consistency.
Yes, you can prepare the meatballs and sauce a day ahead. Store them separately, then combine and heat before serving.
Taste the sauce before adding the meatballs. Add more brown sugar for extra sweetness or more vinegar for extra tang.
More Asian Recipe
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Recipe Card
Sweet and Sour Pork Meatballs with Pineapple
Ingredients
Meatballs
- 1 pound Ground pork
- 1 large Egg
- ½ cup Onion minced
- 2 tablespoon All-purpose Flour
- chopped green onion optional
- Salt and pepper
- 2 tablespoon Oil
Sweet and Sour Sauce
- ½ cup Pineapple juice
- 2 tablespoon Vinegar
- 1 cup water
- 1 tablespoon Cornstarch make a slurry by dissolving in 3 tablespoon water
- 3 tablespoon Brown sugar
- 2 tablespoon Ketchup
- ½ cup Onion chopped
- ½ cup carrots chopped
- ½ cup red and green bell pepper chopped
- ½ cup Pineapple chunks chopped
- Salt
- Pepper
Instructions
- Make the Meatballs: In a large bowl, mix ground pork, egg, onion, flour, salt, and pepper until well combined. Shape the mixture into small meatballs.
- Cook the Meatballs: Heat oil in a skillet over medium heat. Fry the meatballs until they’re golden brown and cooked through. Remove and set aside.
- Prepare the Sauce: Add pineapple juice, vinegar, brown sugar, salt, ketchup, and pepper. Bring to a simmer. In the same skillet, add onions, carrots, and bell peppers. Sauté until slightly softened.
- Thicken the Sauce: Dissolve cornstarch in water and slowly pour it into the sauce, stirring continuously until the sauce thickens.
- Combine: Add the cooked meatballs and pineapple chunks to the sauce. Stir well until everything is evenly coated with the sauce.
- Serve: Enjoy hot over steamed rice, or as is for a delicious snack!
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