Sweet and Sour Pork Meatballs
Pork meatballs make a tasty meal when paired with stir-fried vegetables, pineapple chunks, and a tangy sweet and sour sauce.
This sweet and sour combination is a tasty dish to serve over rice. The list of ingredients might look daunting, but it is really quite easy to make. The meatballs can be cooked and refrigerated a day in advance, so it can made any day of the week. The meatballs are pictured with Instant Pot coconut rice, but feel free to make your favorite basic rice.
I used a combination of peppers and sliced onion, along with pineapple, but you might choose to use some thinly sliced celery or carrot as well. Or vary the color of the peppers. I love Mae Ploy Thai sweet chili sauce, but if you have a favorite brand, go ahead and use that.
What You’ll Like About This Dish
Great flavor combo. Sweet, sour, savory, and just a little spicy from Thai chili sauce.
Prep-friendly. Make the meatballs and sauce ahead to save time on busy nights.
Customizable and flexible. Use your preferred protein or mix up the vegetables and sauce heat.
Ingredient Notes
- Ground pork: Lean pork makes flavorful, tender meatballs. Substitute with ground chicken, turkey, or beef if preferred.
- Breadcrumbs: Fresh breadcrumbs help hold the meatballs together.
- Soy sauce and vinegar: Flavor the meatballs and balance the sweet-sour profile of the sauce.
- Cilantro and green onions: Add freshness and flavor to the meatball mixture.
- Garlic and ginger: Aromatics that boost the overall flavor of the dish.
- Sweet Thai chili sauce: Mae Ploy is a great choice, but any brand you like will work.
- Ketchup and brown sugar: Round out the sauce with sweet and tangy depth.
- Pineapple tidbits: Add juicy sweetness and contrast—reserve some juice for the sauce.
- Onion and bell peppers: Classic stir-fry vegetables—use any color combination.
- Cornstarch: Thickens the sauce to a glossy finish.
Steps to Make Sweet and Sour Pork Meatballs
- Combine pork, breadcrumbs, soy sauce, vinegar, cilantro, green onions, garlic, and ginger. Mix well and shape into small meatballs.
- Bake the meatballs until cooked through.
- In a small bowl, mix together chili sauce, ketchup, brown sugar, vinegar, and soy sauce. Whisk pineapple juice and cornstarch with water, then stir into the sauce.
- Heat oil in a pan or wok. Stir-fry the onion and peppers until crisp-tender.
- Add the sauce, pineapple tidbits, and cooked meatballs to the pan.
- Stir and cook until the sauce thickens and everything is hot.
Tips for Sweet and Sour Pork Meatballs
- Use a scoop for evenly sized meatballs—about ¾ ounce each.
- Bake meatballs ahead of time and refrigerate for up to 2 days before assembling the dish.
- Don’t overcook the vegetables—leave them slightly crisp for the best texture.
- If the sauce thickens too much, thin it with a tablespoon or two of water.
Recipe Variations
- Protein swap. Use ground chicken, turkey, or beef in place of pork.
- Pre-made shortcut. Replace the homemade sauce with your favorite bottled sweet and sour sauce.
- Extra heat. Add sambal, sriracha, or minced chiles to the sauce.
- Add veggies. Stir in sliced celery, shredded carrots, or snap peas with the bell peppers.
- Low-carb option. Serve the meatballs over cauliflower rice or sautéed cabbage.
Serving Suggestions
- Serve over steamed white rice, coconut rice, or brown rice.
- Pair with sautéed greens or a cucumber salad for balance.
- Add chopsticks and lime wedges for a fun presentation.
- Pack leftovers in meal prep containers for easy lunches.
How to Store and Reheat
Refrigerate: Store meatballs and vegetables in an airtight container in the fridge for up to 4 days.
Reheat: Microwave individual portions or warm gently in a skillet over medium heat. Add a splash of water if the sauce thickens too much.
Freeze: Freeze meatballs and sauce (without vegetables) for up to 2 months. Thaw overnight and reheat with freshly sautéed peppers and onions.
Sweet and Sour Pork Meatballs
Ingredients
The Meatballs
- 1 pound ground pork, lean
- 1/2 cup breadcrumbs, fresh
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons chopped cilantro
- 4 green onions, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
The Sauce
- 4 tablespoons sweet Thai chili sauce
- 2 tablespoons ketchup
- 2 tablespoons brown sugar, or to taste
- 2 tablespoons rice vinegar, or apple cider vinegar
- 2 teaspoons soy sauce, low sodium
- 1 tablespoon water
- 2 tablespoon pineapple juice, from the can of pineapple chunks, below
- 1 teaspoon cornstarch
Stir Fry
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 cup pineapple tidbits, drained, reserve 2 tablespoons of the juice for the sauce
Instructions
- Combine the ground pork, breadcrumbs, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, the chopped cilantro, green onions, minced garlic, and grated ginger. Mix well and shape into 1-inch balls (about 3/4 ounce each). Bake in the preheated oven for about 25 minutes or until thoroughly cooked. The meatballs will register at least 165 F in the center.
- In a small bowl, combine the chili sauce, ketchup, 2 tablespoons of brown sugar, 2 tablespoons of rice vinegar, and 2 teaspoons of soy sauce. Whisk the water and pineapple juice with the cornstarch in a small bowl; add it to the sauce mixture and blend well.
- Heat the oil in a wok or sauté pan over medium-high heat. Add the onion and red and green bell peppers when the oil is hot but not smoking. Cook, stirring constantly, until the vegetables are just tender.
- Add the sauce mixture, the pineapple tidbits, and the meatballs. Cook until the sauce is thickened and the meatballs are hot.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
