Sweet-and-Sour Pork Meatballs with Pineapple: A Zesty Family Favorite

A tangy fusion that transforms ordinary meals into vibrant family favorites.

By Medha deb

Created on Sep 12, 2025

A tangy fusion that transforms ordinary meals into vibrant family favorites.

Sweet-and-Sour Pork Meatballs with Pineapple: A Flavorful Family Dinner

Few dishes capture the lively balance of sweet, tangy, and savory quite like Sweet-and-Sour Pork Meatballs with Pineapple. This mouthwatering recipe brings together juicy pork meatballs, crispy bell peppers, succulent pineapple, and a homemade sauce for a meal that wins over both kids and adults. Whether you need a cozy weeknight dinner or a crowd-pleasing dish, these meatballs deliver on taste, texture, and versatility.

Why You’ll Love This Recipe

Vibrant Flavors: The sweet pineapple and piquant sauce complement tender pork for a dynamic bite.
Approachable Ingredients: Everything required is easy to find at most supermarkets.
Customizable: Adjust the spice or swap ingredients to suit your family’s taste.
Perfect for Families: Serve over rice for a filling, balanced meal everyone enjoys.

Ingredients for Sweet-and-Sour Pork Meatballs

This recipe uses classic pantry items and a few fresh additions for authentic flavor and irresistible results. Double the quantities for feeding a crowd, or freeze leftovers for easy heat-and-eat meals.

Ingredient	Amount	Purpose
Ground Pork	1 lb	Base for moist meatballs
Small Onion (finely diced)	1/2	Mild sweetness & texture
Large Egg	1	Binds mixture
Breadcrumbs	1/2 cup	Makes meatballs tender
Red Pepper Flakes	1/2 tsp (add more as desired)	Spiciness
Kosher Salt	1 tsp	Seasoning
Black Pepper	To taste	Seasoning
Beef Broth	1 1/2 cups	Sauce base
White Wine Vinegar	1/2 cup	Tangy flavor
Sugar	1/3 cup	Sweetness in sauce
Soy Sauce	2 tbsp	Umami & salt
Cornstarch	2 tbsp	Thickens sauce
Vegetable Oil	1/4 cup (plus more for frying)	Crisping meatballs & sautéing
All-Purpose Flour	1/4 cup	Coating for frying
Red Bell Peppers (chopped)	2	Color & crunch
Fresh Pineapple Chunks	1 1/2 cups	Sweet-tart contrast
Scallions (sliced)	2	Fresh finish
Cooked White Rice	For serving	Base for meatballs

Step-by-Step Directions

Follow these simple steps and tips for perfectly cooked, flavorful meatballs bathed in a luscious sweet-and-sour sauce.

1. Make the Meatballs

Combine ground pork, onion, egg, breadcrumbs, red pepper flakes, salt, and black pepper in a medium bowl.
Using your hands, gently mix ingredients until just combined. Over-mixing can result in tough meatballs.
Shape into 36 to 38 bite-size meatballs. Arrange on a baking sheet.
Freeze the meatballs until firm, about 15 minutes. This keeps their shape during cooking.

2. Prepare the Sweet-and-Sour Sauce

In a medium bowl, whisk together the beef broth, white wine vinegar, sugar, soy sauce, and cornstarch until smooth.
Set the sauce mixture aside until ready to use.

3. Fry the Meatballs

Pour flour onto a large plate. Roll the chilled meatballs in the flour for a light coating.
Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.
Fry the meatballs in two batches to avoid overcrowding.
Brown on all sides, about 4 minutes per batch. Transfer to a paper towel-lined plate after frying.

4. Sauté the Vegetables & Pineapple

Pour off excess oil and wipe out the skillet.
Add the remaining 1 tablespoon of oil and bring to medium-high heat.
Add chopped red bell peppers and cook until browned in spots, about 3 minutes.
Stir in pineapple chunks and cook gently for 1 minute.
Add sliced scallions for a fresh finish.

5. Simmer Everything Together

Pour the prepared broth mixture into the skillet with vegetables and pineapple.
Add the fried meatballs to the sauce. Reduce heat to medium and simmer until bubbly and thickened, about 5 minutes.
Season to taste with additional salt and red pepper flakes, if desired.

6. Serve

Spoon meatballs, peppers, pineapple, and sauce over steamed white rice for a complete dinner.
Top with more sliced scallions for freshness and color.

Tips for Success

Don’t Skimp on the Red Pepper Flakes: They add a lively kick to balance the sweet notes of pineapple and sauce.
Freeze Meatballs: Chilling helps them keep shape during frying. You can prep ahead and freeze for weeknight convenience.
Use Fresh Pineapple: Its acidity and brightness transform canned alternatives into something vibrant and fresh.
Customize Meat: Substitute pork with ground chicken or turkey for a lighter variation.
Vegetarian Option: Try swapping pork for plant-based ground or mushrooms; the sauce works well with non-meat bases.

Variations & Substitutions

Spicy Lovers: Add more red pepper flakes or drizzle Sriracha over finished meatballs.
Low-Carb: Serve over cauliflower rice or skip the rice entirely.
Add Color: Use a mix of red, yellow, and green bell peppers.
Sweeteners: Substitute sugar with honey or agave for a different flavor note.
Allergy-Friendly: Swap regular breadcrumbs for gluten-free or omit if needed.

Serving Ideas & Pairings

This dish is versatile, pairing beautifully with an array of sides and presentations:

Classic: Spoon generous helpings over fluffy white rice with a side of steamed veggies.
Appetizer: Serve meatballs alone, pierced with toothpicks and a small bowl of sauce for dipping.
Sub Sandwich: Stuff meatballs and sauce into toasted rolls, top with peppers and pineapple for a sweet-and-spicy meatball sub.
Salad Bowls: Layer meatballs, pineapple, and veggies over mixed greens for a hearty salad.
Party Platter: Arrange with roasted vegetables and chunks of bread for sharing.

Make-Ahead, Storage & Leftovers

Make-Ahead: Shape and freeze raw meatballs. Thaw and cook when needed.
Storage: Store cooked meatballs and sauce in airtight containers in the refrigerator for up to 3 days.
Freezing: Freeze cooked meatballs and sauce separately for up to 2 months.
Reheating: Warm gently in a skillet with a splash of broth, or microwave in 30-second increments.

Ingredient Spotlight: Pork

Pork offers natural juiciness and mild savoriness—the ideal foundation for absorbing bold Asian-style sauces.
It pairs beautifully with sweet, tart, and spicy elements, making it the protein of choice for fusion meatball recipes.

More Pork Ideas:
Grilled Baby Back Ribs
Southern Fried Corn for BBQs
Cheesy Stuffed Tomatoes
Grilled Balsamic Pork Chops
Pulled Pork Tacos (slow cooker)
Pork Burgers
Creative Leftover Pulled Pork Recipes

Popular Meatball Recipes from The Pioneer Woman

Meatballs are a comfort food staple—loved by families for their versatility and delightful flavor profiles. Explore these top picks:

Spaghetti and Meatballs: Classic Italian dinner for nostalgic comfort.
Cocktail Meatballs: Sweet, spicy appetizers perfect for parties.
Italian Wedding Soup: Beef and sausage meatballs in rich broth.
Sweet-and-Sour Pork Meatballs: This sweet-and-savory favorite, starring fresh pineapple.
BBQ Meatball Subs: Saucy meatballs in toasted rolls for hands-on eating.
Loaded Mashed Potato Casserole: Meatballs and mash baked under melty cheese.
Greek Turkey Meatballs: Feta, fresh herbs, and creamy lemon orzo for Mediterranean flair.
Baked French Onion Meatballs: Heartier take on French onion soup with beefy meatballs.

Frequently Asked Questions (FAQs)

Q: Can I use canned pineapple instead of fresh?

A: Yes, but fresh pineapple adds superior acidity and flavor. If using canned, drain thoroughly and reduce sugar slightly for balance.

Q: How do I avoid dry meatballs?

A: Mix gently and just until combined; chilling before frying helps retain juiciness. Serve promptly with sauce for moisture.

Q: What’s the best substitute for pork in this recipe?

A: Ground chicken, turkey, or even beef work well, though each imparts a slightly different flavor profile. Ensure meat has similar fat content for best texture.

Q: Can these meatballs be made gluten-free?

A: Yes, use gluten-free breadcrumbs and flour alternatives. Double-check soy sauce ingredient label for wheat.

Q: Is it possible to prep the sauce ahead?

A: The sauce can be mixed a day in advance and refrigerated. Give it a quick whisk before adding to the skillet.

Pro Tips for Serving & Presentation

Garnish with extra scallions, chopped cilantro, or sesame seeds for restaurant-worthy color and crunch.
Layer everything in a bowl for a beautiful, Instagram-ready dinner.
A squeeze of lime over the top brightens all the flavors.

Nutrition Profile & Health Considerations

This recipe provides a well-rounded meal:

Protein: From pork and egg.
Healthy Carbs: Rice and vegetables.
Dietary Fiber: Bell peppers and pineapple.
Customizable for allergies or preferences: Easy to make gluten-free, dairy-free, or vegetarian.

Pork Meatballs Around the World

Sweet-and-sour pork meatballs reveal the adaptability and global heritage of the humble meatball. While Chinese-American restaurants popularized sweet and sour flavors with pork, recipes from Italy, Greece, and Sweden demonstrate endless possibilities for customizing meatballs to suit local tastes.

Regional Inspirations for Meatball Lovers

Asian Cuisine: Sweet-and-sour, ginger, and garlic bases with pineapple or plum sauce.
Italian: Tomato-based sauces, parmesan, and herbs.
Mediterranean: Feta-stuffed turkey meatballs with dill and lemon.
American Classics: BBQ meatball subs and loaded casseroles.
Scandinavian: Creamy gravies and lingonberry preserves paired with beef or pork meatballs.

Quick Reference: Sweet-and-Sour Pork Meatballs Recipe Steps

Mix pork, onion, egg, breadcrumbs, red pepper flakes, salt, and pepper.
Roll into small balls; freeze briefly.
Whisk sauce ingredients together.
Coat meatballs with flour; fry in batches.
Sauté bell peppers; add pineapple and scallions.
Combine meatballs and sauce; simmer to thicken.
Serve over rice and finish with scallions.

Conclusion

Sweet-and-Sour Pork Meatballs with Pineapple are more than just a delicious entrée—they’re a celebration of bright flavors, classic cooking methods, and family-friendly versatility. Tweak the spice, swap proteins, or reinvent as appetizers or subs—the result is always scrumptious. Relish the homemade touch and savor each bite of this crave-worthy comfort dish that might just become your new weeknight staple.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb