On New Year’s Eve last year, we hosted a small potluck at our house. It wasn’t anything fancy—just a few close friends, some board games, and plenty of food to welcome midnight. Everyone brought something to share, and I decided to experiment with a dish I had been eyeing for weeks: sweet and sour meatballs with pineapple and bell peppers. The kitchen smelled like a mix of tangy vinegar and caramelized sugar as I stirred the sauce, and even before the first bite, my husband was already sneaking tastes from the pan.

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By the time guests arrived, I had the meatballs warming in the wok, the bright pops of pineapple and red peppers making the dish look festive and cheerful—perfect for a holiday table. Our friends devoured them before midnight struck, spooning the saucy mixture over steaming bowls of rice. The next day, my kids asked if I could make “those New Year meatballs” again, and that’s when I knew this recipe had officially earned a spot in my family’s rotation.

Now, whenever I want a quick, colorful dinner that feels like a treat but doesn’t take hours, this is my go-to. The balance of sweet pineapple, savory meatballs, and crisp veggies just works, and it’s a dish that makes everyone at the table happy.

Short Description

These flavorful meatballs with pineapple and bell pepper are coated in a glossy homemade sweet and sour sauce, served hot over steamed rice for a family-friendly dinner that comes together quickly.

Key Ingredients

Main

2 tablespoons vegetable oil
500 g mini meatballs, pre-cooked
1 onion, sliced
1 red capsicum (bell pepper), cut into bite-sized pieces
250 g diced fresh pineapple
4 spring onions, green and white parts cut into 3 cm batons
Steamed rice, for serving

Sweet & Sour Sauce

90 g brown sugar (½ cup, packed)
45 ml white vinegar (3 tablespoons)
30 ml tomato ketchup (2 tablespoons)
15 ml light soy sauce (1 tablespoon)
80 ml pineapple juice (⅓ cup)
¼ teaspoon Chinese five spice powder
2 teaspoons cornflour mixed with 2 tablespoons water

Tools Needed

Large wok or frying pan
Saucepan
Mixing spoon
Knife and chopping board
Measuring cups and spoons

Cooking Instructions

Step 1: Make the Sweet & Sour Sauce

Combine brown sugar, vinegar, ketchup, soy sauce, pineapple juice, and Chinese five spice in a saucepan over medium-high heat. Stir until the sugar fully dissolves, about 5 minutes. Mix in the cornflour slurry and simmer for 2 minutes, until thick and glossy. Remove from heat and set aside.

Step 2: Cook the Meatballs

Heat a large wok over high heat. Add vegetable oil and swirl to coat. Add the meatballs and cook for 4–5 minutes, turning occasionally, until nearly cooked through.

Step 3: Stir-Fry the Vegetables

Add sliced onion to the wok and stir-fry for 2 minutes. Toss in the red capsicum and cook for 1 more minute.

Step 4: Combine with Sauce and Pineapple

Add the diced pineapple and pour in the prepared sweet and sour sauce. Stir-fry until everything is coated and heated through, about 2 minutes.

Step 5: Finish and Serve

Remove from heat and gently toss in the spring onions. Serve immediately with steamed rice.

Tip: If you want more crunch, add the bell peppers at the very end and cook them just until bright in color.

Why You’ll Love This Recipe

Bold Flavor: The sweet pineapple and tangy sauce balance the savory meatballs beautifully.

Quick Weeknight Option: Ready in about 30 minutes, perfect for busy evenings.

Family-Friendly: Both kids and adults enjoy the colorful mix of flavors.

Versatile: Works as a main dish, party food, or meal prep option.

Budget-Friendly: Uses simple, affordable ingredients without compromising taste.

Mistakes to Avoid & Solutions

Overcooking the Meatballs: This makes them tough. Solution: Remove them from heat once they’re nearly done since they’ll finish cooking in the sauce.

Watery Sauce: Adding the slurry too soon or not simmering long enough prevents thickening. Solution: Always simmer the sauce after adding cornflour until glossy.

Mushy Vegetables: Cooking peppers too long makes them soft. Solution: Stir-fry just until crisp-tender.

Too Sweet or Too Tangy: The balance of vinegar and sugar is key. Solution: Taste the sauce before adding it to the wok and adjust with a little more vinegar or sugar if needed.

Serving and Pairing Suggestions

Serve hot over fluffy steamed jasmine or basmati rice.

Pair with egg fried rice or garlic noodles for a heartier meal.

For a lighter option, serve over cauliflower rice or zucchini noodles.

Add a side of Asian slaw or cucumber salad for crunch and freshness.

Perfect for buffet-style gatherings or plated as a colorful dinner.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat gently on the stovetop over medium heat, adding a splash of water to loosen the sauce.

Microwave in 30-second intervals, stirring in between.

Avoid freezing if using fresh pineapple, as it may become mushy.

FAQs

1. Can I use frozen meatballs?
Yes, just thaw them first and adjust cooking time.

2. Can I make the sauce ahead of time?
Absolutely. Store it in the fridge for up to 5 days and reheat before using.

3. What type of vinegar works best?
White vinegar gives the cleanest tang, but rice vinegar works too for a slightly milder flavor.

4. Can I substitute canned pineapple?
Yes, just drain well and save the juice for the sauce.

5. How can I make it vegetarian?
Swap meatballs for plant-based ones or even crispy tofu cubes.

Tips & Tricks

Toast the meatballs lightly before adding the sauce for extra depth of flavor.

Slice vegetables evenly so they cook at the same rate.

Use fresh pineapple whenever possible for brightness and natural sweetness.

Add a drizzle of sesame oil before serving for a nutty aroma.

Recipe Variations

Spicy Kick: Add sliced chili peppers or a dash of sriracha to the sauce.

Tropical Twist: Toss in mango or papaya along with pineapple.

Low-Carb Option: Serve with cauliflower rice instead of steamed rice.

Kid-Friendly Version: Reduce the vinegar slightly for a sweeter, less tangy sauce.

Vegetable-Packed: Add snow peas, carrots, or baby corn for extra crunch.

Final Thoughts

Cooking this dish always feels a little celebratory in my kitchen. The glossy sauce clings to each meatball, and the bright red peppers and golden pineapple bring color to the table even on an ordinary weeknight. I love how the aroma fills the house, drawing my kids to the table before I even call them. This recipe has become one of those “crowd-pleasers” that I keep coming back to, whether it’s for a potluck with friends or just a Tuesday dinner at home.

What makes it special for me is how it manages to be both comforting and lively at the same time. It’s sweet, tangy, savory, and fresh—all in one bite. And when I see my family piling second helpings onto their plates, I know this dish has earned its place in our rotation.

Meatballs With Pineapple And Bell Pepper