Sweet and Sour Meatballs

This no-fail Sweet and Sour Meatball Recipe is a family favorite -- homemade meatballs with pineapple chunks and peppers in a mouthwatering sweet and sour sauce, and it just happens to be gluten free and dairy free too.

It's a family recipe passed down from my mother-in-law, and it's become one of our go-to weeknight dinners.

It's a recipe that's been handed down and loved for years, and it's now a favorite in our house too.

The homemade meatballs and sweet and sour sauce come together into a meal the whole family asks for again and again.

Recipe Ingredients

• ground beef
• eggs
• gluten + dairy free bread crumbs-- making your own gluten free bread crumbs is easier than you think. I've used so many different types of gluten free bread... the heel, an inside piece as shown, gluten free bread from the bakery, an Udi's sandwich bun... and even a hot dog bun when I was in a pinch. Guess what?? The meatballs tasted delicious no matter the type of bread used.
• onion
• ground ginger-- always double check your spices are GF and DF.
• salt
• black pepper
• gluten free Worcestershire sauce-- the Lea & Perrins brand states their sauce is gluten free. The only online allergen they list is anchovies.
• sugar
• canned pineapple chunks
• distilled white vinegar
• gluten free soy sauce- use your favorite gluten free soy sauce or tamari sauce.
• brown sugar
• cornstarch-- arrowroot powder works too
• bell peppers
• side dish-- serve over white rice, cauliflower rice, or brown rice
• meatballs-- these can be made the day before or even baked and then frozen.

How to Make Sweet and Sour Meatballs

Here's a quick overview of how this sweet and sour meatball recipe comes together. Full ingredient amounts are in the recipe card at the bottom of this post.

1. Preheat the oven to 400°F and lightly grease two large baking sheets (jelly roll pans work great).
2. Mix the ground beef, eggs, gluten and dairy free bread crumbs, onion, ginger, salt, pepper, gluten free Worcestershire sauce, and sugar together in a large bowl. Shape into 1-inch meatballs.
3. Place the meatballs on the baking sheets and bake for 10-14 minutes, until cooked through. Set aside.
4. Mix enough water with the reserved pineapple juice to make 2 cups. Combine this with the vinegar, gluten free soy sauce, and brown sugar in a large saucepan over medium heat.
5. Stir in the cornstarch (or arrowroot powder), ginger, and salt until smooth. Cover and simmer until the sauce thickens.
6. Stir the bell peppers, pineapple chunks, and meatballs into the sauce. Simmer uncovered for 20-25 minutes, until the peppers are tender.
7. Serve over rice, and garnish with green onions if desired.

Recipe Tips

• Any type of gluten free bread works for the breadcrumbs -- the heel, a sandwich bun, even a hot dog bun in a pinch.
• Double check that your Worcestershire sauce and spices are gluten and dairy free -- Lea & Perrins is a safe brand.
• This recipe makes a large batch on purpose -- leftovers reheat just as flavorful the next day. Cut it in half if you don't need that much.
• Make the meatballs ahead of time and freeze them for an easy future dinner.
• If the sauce tastes too tangy or sour, balance it out with a little extra brown sugar or a splash of the reserved pineapple juice.

Recipe Variations

• No cornstarch on hand? Arrowroot powder works just as well in the sauce.
• Serve over white rice, brown rice, or cauliflower rice for a lower-carb option.

The sweet and sour sauce with pineapple and peppers gives this dish bold, tantalizing flavor -- it's hard to believe it's gluten and dairy free.

Frequently Asked Questions

can i cut this recipe in half?

This recipe makes a large helping. This is another one of those recipes my family insists there be leftovers for the next day. So this recipe makes a large batch every time.

You'd never know the leftovers were a day old. Reheated, the sauce is just as flavorful. And the meatballs are mouthwatering! If need be, this recipe can be easily cut in half.

Can I make sweet and sour meatballs ahead of time?

Yes! Bake the meatballs, let them cool, and freeze them ahead of time. You can also make the full dish a day ahead -- it reheats just as flavorful, and some say even better the next day.

What should I serve with sweet and sour meatballs?

White rice is the classic choice since it soaks up the sauce so well, but egg noodles or cauliflower rice work great too. For sides, we love sautéed bell peppers, an Asian-style cucumber salad, or a crunchy broccoli salad alongside.

What else can I add to this recipe?

Water chestnuts add a nice crunch, and a sprinkle of sliced green onions on top is a simple way to finish the dish. Pineapple chunks and bell peppers are already built in, but feel free to add more of either.

Is this recipe spicy?

No, this sweet and sour meatball recipe is mild and kid-friendly as originally made. If you'd like some heat, stir in a pinch of red pepper flakes or a dash of sriracha with the sauce.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the meatballs and sauce together for up to 2-3 months -- thaw in the fridge overnight before reheating on the stove.

More Gluten Free and Dairy Free Recipes

• easy skillet lasagna-- this is the easiest and most delicious lasagna recipes. You add your lasagna noodles to the pasta sauce-- no need to boil them so you only have one pan to wash up afterwards.
• taco tater tot skillet-- this recipe is a follower favorite! I've never heard anyone not like this recipe. And it tastes so amazing.
• homemade sloppy joes-- this quick go-to meal for busy nights. Serve with a side of baked potato wedges and the whole family will be happy.

Eat well and feel well,

Victoria

♥ The traditional sweet and sour recipe that inspired this recipe can be found here.

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