Sweet and Sour Meatballs (Sheet Pan)
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Sticky-sweet. Tangy. Saucy in all the best ways. These Sweet and Sour Meatballs taste like takeout and comfort food had a baby… a very delicious baby. Juicy meatballs, caramelized peppers, warm pineapple, and that glossy homemade sauce? It’s a whole moment. And when it’s all cooked on a sheet pan? Dinner feels fun again… and it’s ready fast.
Table of Contents
WHY YOU’LL LOVE SWEET AND SOUR MEATBALLS WITH SWEET AND SOUR SAUCE
- One-pan cleanup. Bless.
- Uses frozen meatballs… which means almost zero prep.
- Homemade sauce that tastes restaurant-level.
- Perfect for make-ahead or freezer meal magic.
Sweet and Sour Meatballs
Okay friend… this is my busy-life lifesaver right here. I swear I keep freezer bags of sweet and sour meatballs with pineapple and peppers tucked away like emergency chocolate.
Because life gets wild, and sometimes you just need something you can dump, bake, sauce, and call it good.
And that sweet-and-sour glaze??? I mean… c’mon. It’s glossy. It’s tangy. It clings to everything like it’s flirting with you.
The veggies soften, the pineapple gets all warm and happy, and suddenly you’re eating something that feels way fancier than the effort involved. Make it. Freeze it. Live your best low-stress life.
INGREDIENT NOTES
- Frozen Meatballs: Fully cooked works best. Beef, turkey, pork… all totally fine. My daughter actually likes the Great Value Homestyle Meatballs a lot. Just make sure they’re not Italian-style.
- Bell Peppers: Any color works. Green are a bit earthier, while red and yellow peppers are sweeter.
- Pineapple: Use canned so you get that juice for the sauce. Chunks stay firmer when added at the end.
- Rice Vinegar: Gives the tang. Apple cider vinegar works if you’re out.
- Soy Sauce: Adds savory depth so the sauce doesn’t go straight-up candy sweet.
- Light Brown Sugar: This one’s important! Dark brown sugar will make the sauce a little too caramely.
VARIATIONS
- Spicy Version: Add a pinch of red pepper flakes to the sauce.
- Garlic Twist: Stir in a minced garlic clove while simmering the sauce.
- Tropical Vibes: Add extra pineapple or a sprinkle of coconut at the end.
- More Veggies: Snap peas or sliced carrots roast well too.
- Homemade Meatballs: Prep from scratch and freeze to make this sweet and sour meatball recipe later!
- Teriyaki-Style: Swap ketchup for teriyaki sauce to create a deeper sweetness.
- Leaner Option: Use turkey meatballs. Just as delicious!
SERVING SUGGESTIONS
- Spoon sweet and sour meatballs with sweet and sour sauce over jasmine rice or lo mein noodles.
- Pair with a crunchy Asian cucumber salad or pickled vegetables.
- Make it a full takeout spread with egg rolls or cream cheese wontons.
- Sprinkle sweet and sour meatballs with sesame seeds or sliced green onions after baking for flair.
- Make a double batch and keep warm in a crockpot for game day snacking.
SWEET AND SOUR MEATBALLS RECIPE FAQ
Yep. Either add a separate small can of pineapple juice or swap with orange or apple juice instead.
Add frozen meatballs to a zip-top bag with the peppers, onions, and pineapple chunks. In a separate (smaller) bag, combine all of the sauce ingredients except for the cornstarch slurry.
Label with the date, then toss them both in the freezer for up to 2 months!
No and no! There’s no need to thaw frozen meatballs before baking, AND you don’t even have to thaw everything if you go the freezer meal route.
Simply increase the baking time for the meatball and veggie mixture, then add the frozen sauce directly to a pan. It’ll thaw as it heats.
I will say, though, that the texture is the best if you transfer sweet and sour meatballs with sweet and sour sauce to the fridge overnight before baking. But I understand panic dinners, so it works either way!
Sweet and sour anything has been a weeknight hero in my kitchen for years.
I figured out early on that roasting everything together gives you flavor that stovetop versions just can’t touch… those caramelized edges are everything!
And that sauce? It thickens lightning-fast because of the cornstarch, so whisking right when it heats makes it silky instead of clumpy.
This sweet and sour meatballs recipe is one of those reliable, no-fuss dinners I make when I want guaranteed smiles… even on the “please don’t talk to me until I eat” kind of nights.
Another one of my crowd-pleasing favorites this week, my Bell Pepper Nachos, are also made just so easily with a sheet pan that I’m never like “this is too much to get into making right now.” It comes together in 30 minutes flat and everyone just goes crazy for them!
DONNA’S PRO TIPS
- Keep veggies chunky so they hold their shape.
- Don’t skip the oil spray. It helps with roasting and browning.
- Freeze the sauce separately so it reheats perfectly.
- If sauce over-thickens, whisk in a tablespoon of water.
- Spread everything out on the pan for proper roasting.
TOOLS NEEDED
- Sheet Pan: Standard size gives sweet and sour meatballs space to roast instead of steam.
- Parchment or Foil: Saves dishes (and my sanity).
- Small Saucepan: For whisking up that glossy sauce.
- Whisk: Helps the cornstarch behave.
- Spatula or Spoon: To toss everything in that gorgeous sauce.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Frozen meatballs = zero prep.
- Sheet pan cooking keeps cleanup easy.
- Homemade sauce is delicious and fast.
- Freezer-bag friendly — raw or cooked.
- Chunky veggies keep the texture right.
- Thaw before baking for even heating.
- Serve with rice or noodles.
- A total weeknight lifesaver.
Sweet and Sour Meatballs (Sheet Pan)
Ingredients
- 1 1/2 pounds fully cooked frozen meatballs
- 2 bell peppers, chopped into 1 inch chunks
- 1 onion, chopped into 1 inch chunks
- 1 can pineapple chunks in 100 percent juice, 8 ounces, pineapple chunks and juice separated (about 1 cup juice)
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 1/4 cup packed light brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons water mixed with 1 tablespoon cornstarch
Instructions
- PREHEAT OVEN: Preheat the oven to 400°F. Line a 13 by 18 inch sheet pan with parchment paper or foil for easy cleanup.
- ADD MEATBALLS AND VEGGIES: Spread 1 1/2 pounds fully cooked frozen meatballs, 2 bell peppers, and 1 onion on the prepared sheet pan. Spray lightly with extra virgin olive oil and toss to coat.
- BAKE: Bake for 22 to 25 minutes until the meatballs are heated through and the vegetables are softened.
- MAKE THE SAUCE: While the meatballs bake, add 1 cup pineapple juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup packed light brown sugar, and 2 tablespoons soy sauce to a small saucepan. Bring to a simmer over medium high heat. Whisk in 2 tablespoons water mixed with 1 tablespoon cornstarch 1 to 2 minutes until thickened and glossy.
- FINISH: Remove the sheet pan from the oven. Add the pineapple chunks and pour the hot sauce over everything. Stir well to coat.
- SERVE: Serve warm over steamed rice or noodles.
Donna’s Notes
Add frozen meatballs, chopped bell peppers, chopped onion, and drained pineapple chunks to a freezer bag. In a second small bag, combine the pineapple juice, vinegar, ketchup, brown sugar, soy sauce, water, and cornstarch. Freeze both bags together for up to 2 months. TO PREPARE FREEZER MEAL:
Thaw overnight in the refrigerator. Spread the meatballs and vegetables on a sheet pan and bake at 400°F for 20 to 25 minutes. Warm the sauce in a saucepan until thickened, then pour over the baked meatballs and vegetables. NO-THAW OPTION:
Bake the frozen meatball and vegetable mixture at 400°F for 30 to 35 minutes, stirring halfway. Heat the sauce in a saucepan while it cooks.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2025
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