Chinese Sweet and Sour Pork Meatballs

Chinese Sweet and Sour Pork Meatballs are a crowd-pleaser with crispy, tender meatballs drenched in a tangy, sweet sauce. Ideal for any meal, they’re a simple yet impressive dish.

Sweet and sour dishes have always been my go-to whenever I crave Chinese food. There’s something about that tangy sauce I can’t resist, and I even like using it in Italian cooking from time to time. When I came across these Sweet and Sour Pork Meatballs, I had to give them a try. And I’m so glad I did!

They were an instant hit with my family. My kids love meatballs, so I knew they’d enjoy this dish.

If you want to save a bit of time, energy, and a few calories, you can bake the meatballs instead of frying them. I’d love to know, what’s your favourite Chinese dish?

How to Make Sweet and Sour Meatballs

Meatballs

Step 1: Using your hands, mix together all the ingredients in a large bowl.

Step 2: Wet both hands with some water and shape the mixture into about 50 meatballs. Set aside.

Step 3: Heat a wok or skillet with some oil and pan-fry the meatballs until they turn light golden brown. Drain them on a plate lined with paper towels.

Stir-Fry

Step 1: Mix together the sauce ingredients and set aside.

Step 2: Mix the thickener in a separate small bowl.

Step 3: Heat the vegetable oil in a wok or skillet over high heat. Add the onion and cook for 1 minute.

Step 4: Add the bell pepper and stir-fry for 2 minutes.

Step 5: Add the mixed sauce ingredients and stir until the sugar dissolves and the sauce begins to bubble.

Step 6: Add the thickener. Bring the sauce to a simmer, stirring constantly. Then, cook until the sauce thickens to a syrupy consistency, which will take about 2-3 minutes.

Step 7: Add the meatballs. Stir to coat well with the sauce.

Step 8: Add the pineapple pieces and warm them through, and remove from the stove.

Step 9: Serve hot with steamed rice or fried rice.

Extra Help from the Kitchen

Shape Meatballs Gently – When forming the meatballs, handle them gently to prevent them from becoming too dense. This keeps them tender and juicy once cooked.

Use Warm Oil for Frying – Heat the oil to medium before adding the meatballs. This helps them brown evenly and prevents sticking, giving them a crisp exterior while keeping the inside juicy.

Rest the Meatballs After Frying – Allow the fried meatballs to rest on a paper towel-lined plate for a few minutes. This helps drain any excess oil, making them less greasy.

Control the Sauce Consistency – If your sauce is too thin, let it simmer for a couple of extra minutes. You can also thicken it by adding a bit more cornstarch slurry. Be careful not to over-thicken; the sauce should have a syrup-like consistency.

Use Fresh Pineapple Juice – For an even fresher flavour, try using freshly squeezed pineapple juice instead of canned. It’ll bring an extra bright, natural sweetness to the sauce.

Variations and Twists

Baked Meatballs – For a lighter option, bake the meatballs at 180°C – 350°F for 15–20 minutes, instead of frying them. This reduces the oil and still results in perfectly cooked meatballs.

Spicy Sweet and Sour – Add a finely chopped red chilli or a teaspoon of chili flakes to the sauce for an extra kick of heat, perfect if you love a little spice with your sweet and sour.

Vegetarian Meatballs – Replace the pork with a plant-based meat alternative or firm tofu for a vegetarian-friendly version. The sauce works just as well with a vegetarian substitute.

Pineapple and Bell Pepper Twist – Try adding extra vegetables like sliced carrots or snap peas to the stir-fry, alongside the pineapple and bell pepper. This adds more texture and colour to the dish.

Storage and Shelf Life

Store leftover Sweet and Sour Pork Meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze the meatballs (uncooked or cooked) in a freezer-safe container for up to 3 months.

To reheat, warm in a pan with a splash of water or pineapple juice, or bake at 180°C – 350°F for 10–15 minutes, until heated through.

5 from 3 votes

Print

Chinese Sweet and Sour Pork Meatballs Recipe

Chinese Sweet and Sour Pork Meatballs are a crowd-pleaser with crispy, tender meatballs drenched in a tangy, sweet sauce. Ideal for any meal, they’re a simple yet impressive dish.

Course: Main

Cuisine: Chinese

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Author: Manuela Zangara

Ingredients

Meatballs

• 700 g – 1 ½ lbs pork mince
• 1 tsp ginger paste OR 1-inch piece
• 2 tsp garlic paste OR 4 cloves
• ½ tsp Chinese 5 spice
• 2 tsp sesame oil
• 1 ¼ tsp salt

Stir-Fry

• 1 ½ tbsp vegetable oil
• ½ onion – halved and sliced
• 1 red capsicum / bell pepper – cut into bite-sized pieces
• 250 g – 8 oz canned pineapple pieces in natural juice
• Sauce
• ½ cup white sugar
• ⅓ cup apple cider vinegar
• 3 tbsp pineapple juice from the canned pineapple pieces
• 3 tbsp ketchup
• 1 tsp Worcestershire sauce
• 1 tsp soy sauce
• 1 tsp oyster sauce

Instructions

Meatballs

1. Using your hands, mix together all the ingredients in a large bowl.
2. Wet both hands with some water and shape the mixture into about 50 meatballs. Set aside.
3. Heat a wok or skillet with some oil and pan-fry the meatballs until they turn light golden brown. Drain them on a plate lined with paper towels.

Stir-Fry

1. Mix together the sauce ingredients and set aside.
2. Mix the thickener in a separate small bowl.
3. :Heat the vegetable oil in a wok or skillet over high heat. Add the onion and cook for 1 minute.
4. Add the bell pepper and stir-fry for 2 minutes.
5. Add the mixed sauce ingredients and stir until the sugar dissolves and the sauce begins to bubble.
6. Add the thickener. Bring the sauce to a simmer, stirring constantly. Then, cook until the sauce thickens to a syrupy consistency, which will take about 2-3 minutes.
7. Add the meatballs. Stir to coat well with the sauce.

8. Add the pineapple pieces and warm them through, and remove from the stove.

9. Serve hot with steamed rice or fried rice.

Recipe Notes

You can bake the meatballs instead of frying them. Spray them with oil and bake at 210°C – 425°F for 15 minutes, or until fully cooked.

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