Why You’ll Love This Recipe

Easy to make with simple ingredients.
The perfect blend of sweet and tangy flavors.
Great for make-ahead meals or entertaining.
Versatile — serve as an appetizer or main course.
Freezer-friendly and easy to reheat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Ground beef (or a mix of beef and pork)
Bread crumbs
Egg
Milk
Onion (finely chopped)
Garlic (minced)
Salt and pepper
Oil (for browning or baking)
Pineapple chunks (drained)
Bell peppers (red and green, cut into chunks)
Brown sugar
Ketchup
Rice vinegar or apple cider vinegar
Soy sauce
Cornstarch (for thickening)
Water

Directions

Make the meatballs:
- In a large bowl, combine ground beef, bread crumbs, egg, milk, onion, garlic, salt, and pepper.
- Mix until just combined; do not overmix.
- Roll into 1-inch meatballs and place on a lined baking sheet.
Cook the meatballs:
- Bake at 400°F (200°C) for 15–18 minutes, or until browned and cooked through.
- Alternatively, you can brown them in a skillet over medium heat.
Prepare the sauce:
- In a large skillet or saucepan, combine brown sugar, ketchup, vinegar, soy sauce, and water.
- Stir and bring to a simmer.
- Mix cornstarch with a little water to make a slurry, then add it to the sauce to thicken.
Combine everything:
- Add the cooked meatballs, pineapple chunks, and bell peppers to the sauce.
- Simmer for 10 minutes, stirring occasionally, until everything is coated and heated through.
Serve:
- Serve hot over rice or noodles, or place in a slow cooker on warm for parties.

Servings and timing

Makes about 6 servings.
Prep time: 20 minutes.
Cook time: 25 minutes.
Total time: 45 minutes.

Variations

Slow cooker version: Combine all ingredients in a slow cooker and cook on LOW for 4–5 hours or HIGH for 2–3 hours.
Spicy version: Add a teaspoon of chili flakes or a splash of sriracha to the sauce.
Asian-inspired: Replace ketchup with sweet chili sauce and add a dash of sesame oil.
Hawaiian twist: Add extra pineapple juice and diced ham for a tropical flavor.
Turkey or chicken version: Use ground turkey or chicken for a lighter option.
Vegan option: Substitute with plant-based meatballs and use soy-based sauce.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over low heat or in the microwave until warm.
Freeze cooked meatballs and sauce for up to 3 months. Thaw overnight in the refrigerator and reheat gently before serving.

FAQs

Can I make the meatballs ahead of time?

Yes, you can bake or brown the meatballs up to 2 days in advance and store them in the refrigerator until ready to use.

Can I use frozen meatballs?

Absolutely! Add frozen cooked meatballs directly to the simmering sauce and heat until warmed through.

What’s the best vinegar to use?

Rice vinegar gives a mild, balanced flavor, but apple cider vinegar or white vinegar also work well.

Can I make it in a crockpot?

Yes! Add cooked or frozen meatballs with the sauce ingredients to a slow cooker and heat on LOW for 4 hours.

How do I thicken the sauce?

Mix cornstarch with water before adding it to the sauce to prevent lumps. Simmer until the sauce reaches your desired consistency.

What can I serve with sweet and sour meatballs?

Serve over steamed rice, fried rice, noodles, or alongside roasted vegetables.

Can I make the sauce less sweet?

Yes, reduce the brown sugar slightly or add extra vinegar to balance the flavors.

What kind of peppers should I use?

Red and green bell peppers add great color and sweetness, but yellow or orange can also be used.

Can I add other vegetables?

Yes, add chunks of onion, zucchini, or snap peas for more texture and flavor.

Can I double the recipe?

Definitely — this dish scales easily, making it perfect for parties or meal prep.

Conclusion

Sweet and Sour Meatballs are a delicious balance of tangy and sweet, with juicy meatballs smothered in a glossy sauce that everyone loves. Whether served over rice for dinner or on a platter at a party, this recipe delivers bold flavor and comfort in every bite. Easy, versatile, and crowd-pleasing, it’s sure to become a go-to favorite for any occasion.

Sweet and Sour Meatballs

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Strawberry Pistachio Tart is a stunning dessert featuring a buttery tart crust, creamy pistachio filling, and fresh strawberries. The perfect balance of nutty, sweet, and fruity flavors makes it an elegant treat for any occasion.

Author: Laura
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes
Yield: 8–10 servings
Category: Dessert
Method: Baked
Cuisine: French
Diet: Vegetarian

Instructions

In a bowl, mix flour and powdered sugar. Cut in cold butter until mixture resembles coarse crumbs.
Add egg yolk and cold water; mix until dough forms. Shape into a disc, wrap, and chill for 30 minutes.
Roll out dough and fit into a tart pan. Prick bottom with a fork and chill 10 minutes.
Bake at 350°F (175°C) for 18–20 minutes or until golden brown. Let cool completely.
In a food processor, blend ground pistachios with cream cheese or mascarpone until smooth.
Add honey, vanilla, and heavy cream; beat until light and fluffy. Adjust sweetness to taste.
Spread pistachio cream evenly over the cooled crust.
Arrange halved strawberries on top decoratively and sprinkle crushed pistachios over the tart.
Drizzle lightly with honey or glaze with warmed apricot jam if desired.
Chill for at least 1 hour before serving.

Notes

For best results, use fresh, ripe strawberries.
To keep berries fresh, glaze with apricot jam or honey.
Prepare crust and filling separately if making ahead.
Use mascarpone for a richer, Italian-style flavor.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 22g
Sodium: 90mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 6g
Cholesterol: 110mg