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Weeknight • Beef

Sweet and Sour Meatballs with Bell Peppers

Tender, juicy meatballs coated in a tangy-sweet sauce with colorful bell peppers, perfect over rice.

Prep
15 min
Cook
20 min
Servings
4
Level
Weeknight
Sweet and Sour Meatballs with Bell Peppers

Craving a takeout classic but want to make it at home? These Sweet and Sour Meatballs with Bell Peppers are a delicious and surprisingly easy way to satisfy that craving! Juicy meatballs simmered in a vibrant, balanced sauce with crisp bell peppers, it’s a dish that's both comforting and exciting. Serve it over rice for a complete, crowd-pleasing meal. You’ll love how quickly this comes together!

Ingredients

Yield: 4 servings

Meatballs

  • 1 lb ground beef (80/20 or 85/15)
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil, for searing

Sweet and Sour Sauce & Veggies

  • 1/2 cup pineapple juice (from canned pineapple)
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tbsp cornstarch
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 (8 oz) can pineapple chunks, drained (reserve juice)
  • Cooked rice, for serving
  • Sesame seeds and chopped green onions, for garnish (optional)

Preparation

  1. Step 1

    In a large bowl, combine ground beef, breadcrumbs, egg, chopped onion, minced garlic, salt, and pepper. Mix gently until just combined (don't overmix!). Form into 1-inch meatballs.

  2. Step 2

    Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add meatballs and sear until browned on all sides. They don't need to be cooked through, just nicely browned. Remove meatballs from skillet and set aside.

  3. Step 3

    In a small bowl, whisk together pineapple juice, rice vinegar, brown sugar, soy sauce, ketchup, and cornstarch until smooth. This is your sweet and sour sauce.

  4. Step 4

    Add bell peppers to the skillet (no need for more oil) and sauté for 3-5 minutes until slightly tender-crisp. Pour in the sweet and sour sauce, bringing it to a simmer, stirring constantly, until it thickens.

  5. Step 5

    Return the browned meatballs to the skillet. Add the drained pineapple chunks. Stir to coat everything in the sauce. Reduce heat to low, cover, and simmer for 10-12 minutes, or until meatballs are cooked through and the flavors have melded.

  6. Step 6

    Serve immediately over cooked rice, garnished with sesame seeds and green onions if desired.

Tips

  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • You can bake or air fry the meatballs instead of searing them for less mess.
  • Leftovers are fantastic for lunch the next day; just reheat gently.

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