Sweet and Sour Meatballs combine tender, juicy meatballs with a vibrant, tangy glaze that strikes the perfect balance between sweetness and acidity. Infused with hints of pineapple and bell pepper, these meatballs offer a burst of flavor in every bite, making them a delightful twist on a classic comfort food.
Sweet and Sour Meatballs
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Description
Sweet and Sour Meatballs are a tantalizing blend of savory meatballs smothered in a vibrant, tangy sauce. Their perfect balance of sweetness and acidity—often enhanced with pineapple and bell peppers—creates a delightful fusion of flavors in every bite
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings, Gluten Free Downsized, Gluten Free Fullsized |
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Nutritional Info
For 100g of sweet and sour meatballs, here’s a concise yet detailed nutritional overview:
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Energy & Fats:
221 calories, 11g total fat (including 4g saturated and 1g trans fat) -
Cholesterol & Sodium:
68mg cholesterol and 241mg sodium -
Carbohydrates:
20g total carbs, with 1g fiber and 17g sugars -
Protein:
Provides 11g protein
Additionally, this serving contains modest amounts of essential vitamins and minerals such as calcium, iron, and various B vitamins.
Cooking Instructions
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Sweet and Sour MeatballsÂ
Thaw completely in the fridge.  Preheat the oven to 325F. Cook meatballs in the oven about 25 minutes. Meanwhile, place the bag of red pepper ingredients in a skillet over medium heat. Cover and cook for 10 minutes. (Now is a good time to rotate your meatball pans.) Add the bag of ingredients with the pineapple juice to the skillet with the pepper and pineapple. Cook, stirring constantly, until the mixture comes to a boil and thickens. Turn heat down so the sauce is just simmering. Start your egg noodles, cook for about 8 mins., drain noodles. Drain any liquid from the meatballs. Add to the sauce in the skillet and simmer for 15 minutes. . Serve Sweet and Sour Meatballs over noodles.Â
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