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Sweet and Sour Meatballs

Servings 4
Author Adapted from Ree Drummond


  • 1/4 cup brown sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup ketchup
  • 1 tbsp low sodium soy sauce
  • 2 1/2 cups pineapple juice
  • 1 heaping tbsp cornstarch
  • 25 All Purpose Meatballs (can still be frozen)
  • 1 tbsp sriracha hot sauce
  • 1 cup small pineapple chunks drained
  • 4 servings steamed brown rice
  • 2 tbsp chopped scallions optional for garnish


  1. In a small bowl or measuring cup whisk together 1/2 cup of the pineapple juice and cornstarch until dissolved to make a slurry. Set aside.

  2. In a large skillet stir together the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of the pineapple juice. Bring to a boil over med-high heat.

  3. Whisk the slurry into the sauce and bring to a boil. Add in meatballs and sriracha and simmer until the sauce is thickened and meatballs are heated, about 8-10 minutes. Add pineapple chunks.

  4. Serve over cooked rice and top with scallions. 

Recipe Notes

Just as delicious for leftovers!