Chinese Sweet & Sour Meatballs
Juicy, lightly crisped meatballs coated in a glossy Chinese-style sweet and sour sauce made with pineapple juice, rice vinegar, ketchup, and honey, then finished with toasted sesame seeds and fresh scallions for aroma, crunch, and visual pop.
Servings 4 servings (5 meatballs)
Calories 500kcal
Cost $13 for entire recipe
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- large skillet or wok
- Tongs or spatula
- Small bowl (for sauce)
Ingredients
Meatballs
- 1 lb ground pork or chicken or beef
- 1 large egg
- ½ cup panko breadcrumbs
- 2 cloves garlic finely minced
- 1½ tsp fresh ginger grated
- 1 tbsp soy sauce
- ½ tsp salt
- ¼ tsp white pepper
- 1 tbsp neutral oil for cooking
- 1 tbsp cornstarch for light crisping
Sweet & Sour Sauce (Enhanced)
- ½ cup pineapple juice
- ⅓ cup ketchup
- ¼ cup rice vinegar
- 2 tbsp sugar
- 2 tbsp honey or pineapple syrup
- 1 tbsp soy sauce
- 1 tsp dry sherry OR mirin Shaoxing substitute
- 1 tbsp cornstarch
- ¼ cup water
Optional Add-Ins (Classic)
- 1 cup pineapple chunks
- ½ red bell pepper diced
- ½ green bell pepper diced
Finish
- 1½ tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2 scallions thinly sliced
Instructions
1️⃣ Make the Meatballs
- Combine ground meat, egg, panko, garlic, ginger, soy sauce, salt, and white pepper. Mix gently until just combined. Roll into 1½-inch meatballs.
- Lightly toss meatballs with cornstarch.
2️⃣ Brown the Meatballs
- Heat oil in a skillet over medium-high heat. Brown meatballs on all sides until lightly crisped (6–8 minutes). Remove and set aside.
3️⃣ Make the Sauce
- Whisk pineapple juice, ketchup, rice vinegar, sugar, honey, soy sauce, dry sherry (or mirin), cornstarch, and water until smooth.
4️⃣ Simmer
- Pour sauce into the skillet and bring to a simmer, stirring constantly, until thick and glossy (2–3 minutes).
5️⃣ Finish the Dish
- Return meatballs to the skillet. Add pineapple and bell peppers if using. Simmer 5–7 minutes, turning meatballs to coat evenly, until fully cooked.
- Turn off heat. Stir in sesame oil.
6️⃣ Garnish & Serve
- Sprinkle with toasted sesame seeds and fresh scallions just before serving.
Notes
- Meat choice: Ground pork gives the juiciest, most traditional texture, but ground chicken or turkey work well for a lighter version. Avoid very lean meat or the meatballs may be dry.
- Cornstarch coating: Lightly coating the meatballs in cornstarch before browning helps them crisp slightly and allows the sauce to cling better, creating a glossy restaurant-style finish.
- Sauce balance: Sweet and sour should taste bright and tangy, not flat. If the sauce tastes too sweet, add 1–2 teaspoons extra rice vinegar. If too sour, stir in 1 tablespoon honey or sugar.
- Shaoxing substitute: Dry sherry is the closest replacement. Mirin may be used but will produce a slightly sweeter sauce; reduce honey by 1 tablespoon if using mirin.
- Vegetable texture: For vibrant color and crunch, stir-fry bell peppers and pineapple separately for 1–2 minutes, then add them back at the end instead of simmering.
- Finish timing: Always add sesame oil off heat. Cooking it too long dulls its aroma.
- Make-ahead friendly: The meatballs and sauce can be prepared in advance and reheated together. Flavor improves after resting.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
🍚 Serving Ideas
- Steamed jasmine rice
- Fried rice or lo mein
- Party toothpick meatballs
- Bao buns or lettuce cups
- Freezer-friendly: Meatballs freeze well without sauce for up to 2 months. Thaw and finish in freshly made sauce.