Gluten-free · Asian · 45 min
Sweet & Sour Meatballs with Pineapple & Bell Pepper
- 45 min
- 2–6 servings
- 624 kcal / serving
Tender meatballs pair with pineapple, peppers, and a bright savory-sour glaze for a satisfying weeknight skillet dish. The combination stays balanced with a crisp-tender veggie bite and a glossy sauce over the meatballs.
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Ingredients
- 4 fl ozchicken or vegetable broth
- 1green bell pepper
- ¾ lblean ground beef
- ½ smallpineapple
- 1red bell pepper
- ½ mediumred onion
- green bell peppers
- red bell peppers
- pineapples
- red onions
From the pantry: black pepper, cornstarch, crushed red pepper, honey, panko bread crumbs, salt, soy sauce, virgin coconut oil, white wine vinegar
Cookware
chef's knife · cutting board · measuring cups · measuring spoons · mixing bowls · stainless steel or cast iron skillet · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: ground beef
More dinner ideas: easy dinners · dinners for two
Shopping list by aisle
Produce
- 1green bell pepper
- ½ smallpineapple
- 1red bell pepper
- ½ mediumred onion
- green bell peppers
- red bell peppers
- pineapples
- red onions
Meat & seafood
- ¾ lblean ground beef
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| green bell pepper | 1 | 2 | 3 |
| lean ground beef | ¾ lb | 1 ½ lb | 2 ¼ lb |
| pineapple | ½ small | 1 small | |
| red bell pepper | 1 | 2 | 3 |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| pineapples | 1 ½ small |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Mix the beef with bread crumbs, salt, and pepper until evenly blended, then form small meatballs and set them aside.
- Slice and dice the red onion and peppers, and chop the pineapple into bite-sized pieces.
- Heat a skillet over medium-high heat and lightly coat the bottom with oil.
- Add the meatballs to the hot skillet and cook, turning often, until browned on all sides, about 3 to 4 minutes; transfer them to a plate.
- Whisk together broth, vinegar, honey, soy sauce, and cornstarch in a small bowl to make the sauce.
- In the same skillet, add a bit more oil and cook the onion and peppers until they are tender-crisp, about 2 to 3 minutes.
- Stir in the pineapple pieces and cook for another minute to warm through.
- Pour in the prepared sauce and return the browned meatballs to the skillet; season with salt and pepper, then simmer until the sauce thickens and coats everything, about 3 to 4 minutes.
- Serve the meatballs and vegetables in bowls and enjoy.
Two tips
- Prep the vegetables ahead of time and refrigerate to speed up cooking on busy nights.
- Swap in extra peppers or a splash of vinegar for a slightly different tang, or serve with steamed rice to stretch the meal.
Nutrition per serving
- Calories
- 624 kcal
- Protein
- 36 g
- Carbs
- 39 g
- Fat
- 37 g
- Fiber
- 5 g
- Sodium
- 167 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.