Sweet and Sour Meatballs (Sheet Pan)
Sweet and Sour Meatballs are as easy as chop, dump, and bake. Whisk together a quick sauce while they’re in the oven, and dinner is served!
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.
Notes
Make Ahead: Cook as directed and refrigerate in an airtight container for up to 3 days.
Freezing: Cool completely. Portion into freezer safe containers with cooked rice or noodles and freeze up to 2 months.
Reheat: Thaw overnight in the fridge. Microwave for 1 minute, stir, then heat in 15 second bursts until warmed through.
FREEZER MEAL INSTRUCTIONS:
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.
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
Serving: 1 | Calories: 550cal | Carbohydrates: 24g | Protein: 31g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 122mg | Sodium: 742mg | Sugar: 20g | Fiber: 2g | Calcium: 51mg | Iron: 2mg