These sweet and sour turkey meatballs recipe brings together the perfect balance of tangy and sweet flavors, making it a hit for family dinners or weeknight meals. Made with lean ground turkey and a vibrant homemade sauce, it's a lighter take on traditional meatballs while still delivering that satisfying bite.
Save This Recipe 💌
We'll email this post to you, so you can come back to it later!
These meatballs are made with lean ground turkey (or ground chicken) and a naturally sweetened sauce. They're easily prepared in an oven or air fryer -whatever works best for your kitchen.
This sweet and sour meatballs recipe is packed with flavor, thanks to a blend of pantry staples like coconut sugar, tamari sauce, and rice vinegar. The homemade sauce coats the juicy meatballs, making each bite irresistible.
Whether you serve them over rice, cauliflower rice, or alongside your favorite veggies like this sautéed butternut squash recipe or these crispy smashed potatoes, these homemade meatballs will be an instant favorite for dinner with the whole family.
What I love most about this dish is its versatility-it's perfect for meal prep or a crowd-pleasing party appetizer. Plus, baking the meatballs makes them even easier to prepare without sacrificing flavor.
Jump to:
Why You'll Love This Sweet and Sour Meatballs Recipe
- Naturally sweetened: Coconut sugar adds sweetness without refined sugars like brown sugar, making it a great alternative to traditional recipes.
- Customizable: Add your favorite veggies, control the spice level, or serve over rice for a hearty meal, or with toothpicks as an appetizer.
- Family-friendly flavor: They're sweet but not too sweet and sour but not too sour, making this perfectly balanced recipe and a hit with both kids and adults.
- Gluten-free: Using gluten-free breadcrumbs and tamari (or coconut aminos) ensures a fully gluten-free meal that's just as delicious as the original. And the tangy sauce has no ketchup!
Ingredients Needed for Sweet and Sour Meatballs with Pineapple
You'll need the following ingredients to make this recipe for sweet and sour turkey meatballs:
Ingredient Notes:
For the Turkey Meatballs:
- Ground Meat: Lean ground turkey, ground chicken, or a combination of both create a tender texture. A combination of lean ground beef and ground pork also blends well with a lot of flavor.
- Gluten-Free Breadcrumbs: Gluten-free bread crumbs, panko bread crumbs, rolled oats or almond flour helps bind the meatballs.
- Large Egg: Acts as a binder to keep the turkey meatballs from falling apart.
- Yellow Onion and Garlic Cloves: Adds depth and a mild onion-garlic flavor to each bite. Swap with green onions and garlic powder or onion powder if you prefer.
For the Sweet and Sour Meatball Sauce:
- Coconut Sugar: A natural, minimally processed sweetener that pairs well with the sour ingredients. Honey works well here too.
- Pineapple Juice: Adds natural sweetness and helps achieve the classic sweet and sour flavor. If you can't find pineapple juice, orange juice works just as well.
- Rice Vinegar: Balances sweetness with tang for the sauce. Can substitute with apple cider vinegar for a stronger tang.
- Tamari or Coconut Aminos: Gluten-free alternatives to soy sauce, enhancing umami.
- Fresh Ginger: Adds a warm, aromatic spice to the sauce, giving the meatballs a burst of flavor and a hint of zesty heat.
- Red and Green Bell Peppers: Adds color, crunch, and a sweet balance to the sauce.
- Arrowroot Flour: Used for thickening. This can be swapped for corn starch (optional).
- Red Chili Flakes: Adds a little heat (optional).
See recipe card below for all ingredients and quantities.
How to Make Sweet and Sour Meatballs
Mix the Meatball Ingredients:
In a large bowl, combine ground turkey, gluten-free breadcrumbs or almond flour, egg, onion, garlic, sea salt and pepper.
Shape and Bake the Meatballs
Form the meat mixture into bite-sized meatballs (about a heaping tablespoon). Arrange on a parchment-lined baking sheet. Bake at 400°F for about 15-20 minutes, turning halfway or until the meatballs are golden brown. If using an air fryer, cook the meatballs at 375°F for 10-12 minutes.
Prepare the Sweet and Sour Sauce
In a large skillet over medium-high heat, combine broth, pineapple juice, rice vinegar, tamari, coconut sugar, fresh ginger, and a pinch of chili flakes for a bit of heat. Stir until the sugar dissolves and the sauce starts to simmer.
Add Peppers & Pineapple
Add chopped bell peppers, reduce heat and cook for 5-7 minutes to thicken the sauce. Stir in the pineapple. For a thicker sauce, whisk together arrowroot starch and cold water to create a slurry, and slowly add it to the sauce while stirring constantly as it thickens.
Add Meatballs, Garnish, and Serve
Once the sauce is ready, add the baked meatballs to the saucepan. Stir well to coat in the tangy, flavorful sauce. Garnish with chopped green onions and parsley, and serve over a bed of white rice or cauliflower rice.
Expert Tips
- Get the right texture: Avoid overmixing the meat mixture to keep the meatballs tender. Gently combine ingredients in a large bowl until just mixed.
- Even cooking: Make sure meatballs are of similar size and place in a single layer for even cooking.
- Sauce Consistency: For a thicker sauce, simmer on low heat until it reduces slightly before adding the meatballs. This will create a rich glaze that clings to the meatballs.
What to Serve with Sweet and Sour Meatballs
- Over Rice: Serve over white rice or cauliflower rice for a low-carb option.
- With a vegetable Side Dish: Pair with hot honey Brussels sprouts or maple sriracha roasted cauliflower for a spicy-sweet contrast.
- As a party appetizer: Serve on skewers or with toothpicks with extra sauce for dipping. For the extra dipping sauce, finely chop the peppers and pineapple so they adhere better to the meatballs.
How to Store Sweet n Sour Meatballs
- Refrigerator: Store cooled meatballs and sauce in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat on medium heat before serving.
- Reheat: Reheat in a saucepan on medium-low heat, or in the microwave at room temperature in short intervals to prevent drying.
More Side Dish Recipes to Pair
📖 Recipe
Easy Sweet and Sour Meatball Recipe
Equipment
- 1 large bowl
- 1 large skillet
Ingredients
Turkey Meatball Ingredients
- 1 pound (454 grams) lean ground turkey or ground chicken
- ½ cup (54 grams) gluten-free bread crumbs or (56 grams) almond flour
- 1 large egg
- 1 small yellow onion finely chopped
- 2 cloves garlic finely minced
- ½ teaspoon fine sea salt
- ¼ teaspoon black pepper
Sweet and Sour Sauce
- ½ cup (118 grams) low-sodium chicken broth or vegetable broth
- ½ cup (118 grams) pineapple juice
- ¼ cup (64 grams) rice vinegar
- 3 tablespoons gluten-free tamari soy sauce, or coconut aminos
- 2 tablespoons coconut sugar
- 1 tablespoon fresh ginger minced
- ½ teaspoon red chili flakes
- 1 large red bell pepper evenly diced
- 1 small green bell pepper evenly diced
- 1 tablespoon arrowroot starch or corn starch for a slurry (arrowroot starch mixed with 1 tablespoon water)
- ½ cup (118 grams) pineapple chunks
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- In a large bowl, mix ground turkey, gluten-free breadcrumbs, egg, onion, garlic, salt, and pepper. Roll into 1-inch meatballs (about a heaping tablespoon) and arrange on the baking sheet. Bake for 15-20 minutes, turning half way through or until golden brown. If using an air fryer, cook the meatballs at 375°F for 10-12 minutes. Remove from the oven and set aside.1 pound lean ground turkey or ground chicken, ½ cup gluten-free bread crumbs, 1 large egg, 1 small yellow onion, 2 cloves garlic, ½ teaspoon fine sea salt, ¼ teaspoon black pepper
- While meatballs are baking, in a large skillet over medium-high heat, whisk together broth, pineapple juice, rice vinegar, tamari, coconut sugar, ginger, and a pinch of chili flakes for a bit of heat.½ cup low-sodium chicken broth, ½ cup pineapple juice, ¼ cup rice vinegar, 3 tablespoons gluten-free tamari, 2 tablespoons coconut sugar, 1 tablespoon fresh ginger, ½ teaspoon red chili flakes
- Add chopped red and green bell peppers, reduce to medium heat, and cook for 5-7 minutes. The sauce will slightly thicken. Stir in the pineapple. For a thicker sauce, whisk together arrowroot starch and cold water to create a slurry, and slowly add it to the sauce while stirring constantly as it thickens.1 large red bell pepper, 1 small green bell pepper, 1 tablespoon arrowroot starch or corn starch for a slurry, ½ cup pineapple chunks
- Add baked meatballs to the sauce, coating them well. Garnish with green onions or parsley if desired, and serve over a bed of rice or cauliflower rice.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Get the right texture: Avoid overmixing the meat mixture to keep the meatballs tender. Gently combine ingredients in a large bowl until just mixed.
- Even cooking: Make sure meatballs are of similar size and place in a single layer for even cooking.
- Store cooled meatballs and sauce in an airtight container in the fridge for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator and reheat on medium heat before serving.
Comments
No Comments