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Sweet and Sour Pineapple Meatballs

This dish features tender meatballs coated in a glossy, tangy sauce infused with vinegar and sweet pineapple chunks. The meatballs are baked or pan-fried until golden, then simmered in the sweet and sour glaze until richly coated, resulting in a vibrant, flavorful presentation with a sticky, saucy texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 pounds ground beef or pork for meatballs
  • 1 cup panko bread crumbs helps bind the meatballs
  • 1 large egg for binding
  • 2 cloves garlic minced
  • 1/2 cup pineapple chunks diced, preferably canned pineapple in juice
  • 1/4 cup vinegar apple cider or rice vinegar
  • 1/4 cup soy sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch for thickening the sauce
  • 2 tablespoons water to dissolve cornstarch
  • 2 cups cooked rice (optional) for serving

Equipment

  • Baking sheet or skillet
  • Mixing Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground meat, panko bread crumbs, egg, and minced garlic. Mix everything together until just combined, then shape the mixture into small, evenly-sized meatballs and place them on a baking sheet.
  2. Bake the meatballs in the preheated oven for about 15-20 minutes, until they are golden and cooked through, with no pink remaining inside.
  3. While the meatballs are baking, prepare the sauce. In a small saucepan, combine vinegar, soy sauce, brown sugar, and pineapple chunks. Bring the mixture to a gentle simmer, allowing the flavors to meld and the pineapple to warm up.
  4. In a small bowl, whisk together water and cornstarch until smooth, then gradually stir this into the simmering sauce. Continue stirring until the sauce thickens and becomes glossy, about 2-3 minutes. Remove from heat.
  5. Transfer the baked meatballs into the saucepan with the sweet and sour sauce. Gently spoon the sauce over each meatball, ensuring they are well coated, and cook for another 5 minutes over low heat to allow flavors to meld.
  6. Arrange the finished meatballs on a serving platter or bowl, spooning extra sauce over the top. Serve hot with cooked rice or enjoy on their own, with the sauce pooling around for dipping if desired.