Sweet and Sour Meatballs Recipe – Authentic Suan T’ien Flavor
Zesty Pineapple-Glazed Meatballs with a Hint of Umami
A fresh twist on a treasured Japanese sweet-and-sour meatball recipe shared by Catholic nuns in the 1950s—perfect with meat or veggies.
Ingredients
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, gently combine beef, breadcrumbs, eggs, onion, salt, and pepper. Form into 1-inch meatballs.
- Arrange meatballs on the sheet and bake for 12–15 minutes until edges are just golden.
- Meanwhile, whisk together pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, Worcestershire, and garlic in a saucepan over medium heat.
- Once simmering, stir in the cornstarch slurry and cook 2–3 minutes until sauce thickens.
- Add baked meatballs and pineapple chunks to the sauce. Gently toss to coat and warm through, about 5 minutes.
- Transfer to a serving dish and garnish with thinly sliced green onions or toasted sesame seeds.
Zesty Pineapple-Glazed Meatballs with a Hint of Umami
A treasured family classic from 1950s Japan, transformed with baked meatballs and a tangy pineapple sauce. Vegetarians can swap in hearty veggies—just as delicious!
Ingredients
- 1½ lbs ground beef (or plant-based alternative)
- 1 cup fresh breadcrumbs
- 2 large eggs
- ¼ cup finely chopped onion
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 2 tbsp neutral oil (vegetable or canola)
- 1 cup pineapple chunks (reserve juice)
- ½ cup ketchup
- ½ cup rice vinegar
- ⅓ cup packed brown sugar
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 clove garlic, minced
- 1 tsp cornstarch mixed with 2 tbsp cold water
Directions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, gently combine ground beef, breadcrumbs, eggs, chopped onion, salt, and pepper. Shape into 1-inch meatballs.
- Place meatballs on the prepared sheet. Bake 12–15 minutes until lightly golden.
- While meatballs bake, whisk pineapple juice, ketchup, rice vinegar, brown sugar, soy sauce, Worcestershire, and garlic in a saucepan over medium heat.
- When the mixture simmers, stir in cornstarch slurry. Cook 2–3 minutes until the sauce thickens.
- Add the baked meatballs and pineapple chunks. Gently toss to coat, cooking 5 more minutes until warmed through.
- Transfer to a serving plate and top with sliced green onions or toasted sesame seeds.
Chef’s Special Tip
For extra texture, give the meatballs a quick sear in a hot skillet before baking. The added crust locks in juices and amps up the flavor!
