Meatball Sweet and Sour Sauce Skillet – A Weeknight Favorite With Big Flavor
This skillet is the kind of dinner that makes everyone happy. Juicy meatballs simmer in a glossy sweet and sour sauce, with peppers and onions for color and crunch. It’s simple to make, fast to clean up, and big on flavor without a long ingredient list.
Whether you’re cooking for family or meal-prepping for the week, it’s a reliable go-to. Serve it over rice, noodles, or even a pile of roasted veggies—whatever you’ve got on hand works.
Meatball Sweet and Sour Sauce Skillet - A Weeknight Favorite With Big Flavor
Ingredients
Method
- Make the meatball mixture. In a bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, salt, pepper, and soy sauce.Mix gently with your hands or a fork until just combined. Don’t overwork it or the meatballs will be tough.
- Form the meatballs. Scoop into 1 to 1.5-inch balls. You should get about 18–22 meatballs.Chill them in the fridge for 10 minutes if you have time; it helps them hold their shape.
- Whisk the sauce. In a measuring cup, stir together ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Taste and adjust—add more vinegar for tang, more sugar for sweetness. Set aside the cornstarch slurry separately.
- Sear the meatballs. Heat oil in a large skillet over medium-high.Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate; they don’t need to be cooked through yet.
- Sauté the vegetables. In the same skillet, add a drizzle more oil if needed.Cook onions and peppers with a pinch of salt for 3–4 minutes, stirring often, until they begin to soften but still have bite.
- Combine and simmer. Pour the sweet and sour sauce into the skillet. Bring to a gentle simmer. Return the meatballs (and any juices) to the pan, nestling them into the sauce.Cover and cook 6–8 minutes over medium heat until the meatballs are just cooked through.
- Thicken the sauce. Stir the cornstarch slurry, then pour it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the meatballs. If using pineapple chunks, add them now and warm through.
- Finish and serve. Taste and adjust seasoning—add a pinch of salt, a splash of vinegar, or a sprinkle of sugar to balance.Garnish with scallions or sesame seeds if you like. Serve hot over rice or noodles.
Why This Recipe Works
The magic here is balance. The sauce brings a bright mix of tangy and sweet, which makes the savory meatballs pop.
Quick browning locks in moisture, then a short simmer keeps everything tender. The peppers and onions cook just enough to soften but still keep texture. And because it all happens in one skillet, the flavors meld while cleanup stays easy.
What You’ll Need
- Meatballs: 1 to 1.25 pounds ground beef, pork, turkey, or a mix
- 1/3 cup breadcrumbs (panko or regular)
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon neutral oil (for searing)
- Vegetables: 1 red bell pepper, sliced; 1 green bell pepper, sliced; 1 small yellow onion, sliced
- Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/3 cup rice vinegar (or apple cider vinegar)
- 1/3 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 cup pineapple juice (from a can is fine)
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
- Optional add-ins: 1 cup pineapple chunks, sliced scallions, toasted sesame seeds, red pepper flakes
- To serve: Cooked white or brown rice, noodles, or cauliflower rice
Step-by-Step Instructions
- Make the meatball mixture. In a bowl, combine the ground meat, breadcrumbs, egg, garlic, ginger, salt, pepper, and soy sauce.Mix gently with your hands or a fork until just combined. Don’t overwork it or the meatballs will be tough.
- Form the meatballs. Scoop into 1 to 1.5-inch balls. You should get about 18–22 meatballs.Chill them in the fridge for 10 minutes if you have time; it helps them hold their shape.
- Whisk the sauce. In a measuring cup, stir together ketchup, vinegar, brown sugar, soy sauce, and pineapple juice. Taste and adjust—add more vinegar for tang, more sugar for sweetness. Set aside the cornstarch slurry separately.
- Sear the meatballs. Heat oil in a large skillet over medium-high.Add meatballs in a single layer without crowding. Sear 2–3 minutes per side until browned. Transfer to a plate; they don’t need to be cooked through yet.
- Sauté the vegetables. In the same skillet, add a drizzle more oil if needed.Cook onions and peppers with a pinch of salt for 3–4 minutes, stirring often, until they begin to soften but still have bite.
- Combine and simmer. Pour the sweet and sour sauce into the skillet. Bring to a gentle simmer. Return the meatballs (and any juices) to the pan, nestling them into the sauce.Cover and cook 6–8 minutes over medium heat until the meatballs are just cooked through.
- Thicken the sauce. Stir the cornstarch slurry, then pour it in while stirring. Simmer 1–2 minutes until the sauce turns glossy and coats the meatballs. If using pineapple chunks, add them now and warm through.
- Finish and serve. Taste and adjust seasoning—add a pinch of salt, a splash of vinegar, or a sprinkle of sugar to balance.Garnish with scallions or sesame seeds if you like. Serve hot over rice or noodles.
Keeping It Fresh
Leftovers keep well for up to 4 days in an airtight container. Store rice separately so it doesn’t soak up all the sauce.
Reheat gently on the stove with a splash of water to loosen the glaze. For freezing, cool completely, pack in freezer bags or containers, and freeze up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop until hot and bubbling.
Benefits of This Recipe
- One-pan convenience: Less fuss, less cleanup, and everything cooks together for deeper flavor.
- Balanced taste: Sweet, tangy, and savory elements play nicely, making it appealing to both kids and adults.
- Flexible protein: Works with beef, pork, turkey, chicken, or plant-based meatless meatballs.
- Meal-prep friendly: Holds up well in the fridge and reheats without losing texture.
- Budget-conscious: Uses pantry staples and stretches easily with rice or noodles.
What Not to Do
- Don’t overmix the meat. It makes the meatballs dense.Mix until combined and stop.
- Don’t skip browning. The sear adds flavor and texture that you won’t get from simmering alone.
- Don’t overcrowd the pan. Crowding steams the meatballs. Work in batches for a proper crust.
- Don’t add the slurry too early. Thicken at the end to avoid gluey sauce and to dial in the right consistency.
- Don’t overcook the veggies. You want the peppers and onions tender-crisp, not floppy.
Recipe Variations
- Hawaiian-style: Add pineapple chunks and a touch more soy sauce. Finish with toasted coconut for fun.
- Spicy kick: Stir in red pepper flakes or a spoonful of chili-garlic sauce.A drizzle of sriracha at the end works too.
- Ginger-forward: Double the fresh ginger and add a splash of orange juice instead of pineapple.
- Teriyaki twist: Swap half the ketchup for teriyaki sauce and reduce the brown sugar slightly.
- Vegetarian: Use plant-based meatballs or make mushroom-lentil meatballs. Keep the sauce the same.
- No-cook shortcut: Use frozen fully cooked meatballs. Brown briefly for flavor, then proceed with the sauce and simmer to heat through.
- Extra veg: Add snap peas, broccoli florets, or carrot matchsticks with the peppers for more color and crunch.
FAQ
Can I bake the meatballs instead of pan-searing?
Yes.
Bake at 400°F (205°C) for 12–15 minutes until nearly cooked through, then simmer in the sauce for a few minutes to finish. You’ll miss some sear, but it’s hands-off and still tasty.
What’s the best meat to use?
Beef and pork give the most flavor and tenderness. Turkey and chicken are leaner; add a splash of milk and a bit more breadcrumbs to keep them juicy.
A 50/50 beef-pork blend is a great middle ground.
How do I keep the meatballs from falling apart?
Use a proper binder: egg and breadcrumbs. Chill the formed meatballs for 10 minutes, and don’t move them too soon when searing. A good crust helps them hold.
My sauce is too thick.
What should I do?
Whisk in warm water or more pineapple juice, a tablespoon at a time, until it loosens. Simmer briefly to bring it back together.
Can I make the sauce without ketchup?
Use tomato paste thinned with water and add a bit more sugar and vinegar to balance. You can also try a mix of tomato sauce and honey with soy and vinegar.
Is this recipe gluten-free?
It can be.
Use gluten-free breadcrumbs and tamari instead of soy sauce. Check labels on ketchup and vinegar to be sure.
What can I serve with it besides rice?
Noodles, quinoa, cauliflower rice, roasted potatoes, or steamed greens all work. It’s also great in lettuce cups with a squeeze of lime.
Can I make it ahead?
Yes.
Cook fully, cool, and refrigerate. Reheat gently on the stove with a splash of water. The flavors deepen by the next day.
How do I add more protein without more meat?
Toss in cubed firm tofu during the simmer.
It soaks up the sauce and stretches the dish nicely.
What if I don’t have pineapple juice?
Use orange juice or even apple juice. If using a sweeter juice, add vinegar to keep the tang in balance.
In Conclusion
Meatball Sweet and Sour Sauce Skillet is the kind of dinner that makes weeknights easier and tastier. It’s flexible, quick, and deeply satisfying, with bright sauce and tender meatballs that never feel heavy.
Keep the pantry staples on hand and you’re halfway there anytime. With a few smart steps and simple ingredients, you can get a flavorful meal on the table without breaking a sweat.
