Vegan Sweet and Sour Meatballs

Get ready to transform dinnertime with these vibrant Vegan Sweet and Sour Meatballs! This plant-based twist on a classic favorite combines juicy vegan meatballs, sautéed bell peppers, and sweet pineapple chunks in a glossy, tangy-sweet sauce that’s irresistibly comforting. Perfectly balanced with the savory depth of soy sauce, the natural sweetness of brown sugar, and the zing of rice vinegar, this dish is a flavor-packed delight that’s ready in just 35 minutes. Whether served over a bed of fluffy rice for a hearty meal or enjoyed as a party appetizer, these meatballs are a crowd-pleaser that’s both vegan and optionally gluten-free. Simple to make with pantry staples and customizable with store-bought or homemade meatballs, this recipe is a versatile and satisfying way to bring bold flavors to your table!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 24 pieces Vegan meatballs (store-bought or homemade)
• 1 cup Pineapple chunks
• 1 Red bell pepper, diced
• 1 Green bell pepper, diced
• 1 Yellow onion, diced
• 2 cloves Garlic, minced
• 1 cup Ketchup
• 4 tablespoons Rice vinegar
• 3 tablespoons Soy sauce (use gluten-free tamari if needed)
• 1 cup Brown sugar
• 2 tablespoons Cornstarch
• 1 cup Water
• 2 tablespoons Olive oil
• 4 cups Cooked rice (optional, for serving)

Directions

Step 1

If making homemade vegan meatballs, prepare them ahead of time according to your preferred recipe. Otherwise, use store-bought vegan meatballs and follow package instructions for any required pre-cooking.

Step 2

In a large skillet or wok, heat the olive oil over medium heat.

Step 3

Add the diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Sauté for 5-7 minutes, stirring frequently, until the vegetables are slightly soft and fragrant.

Step 4

Add the cooked vegan meatballs to the skillet and gently toss them with the vegetables. Cook for 2-3 minutes to allow the flavors to combine.

Step 5

In a small bowl, whisk together ketchup, rice vinegar, soy sauce, and brown sugar to form the sweet and sour sauce base.

Step 6

In a separate small bowl, mix cornstarch with water until dissolved, then add this slurry to the sweet and sour sauce mixture.

Step 7

Pour the sauce over the meatballs and vegetables in the skillet. Stir gently to coat everything evenly.

Step 8

Add the pineapple chunks and simmer the mixture over low heat for 10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.

Step 9

Taste and adjust seasoning if needed (e.g., add a pinch of salt or more soy sauce).

Step 10

Serve the vegan sweet and sour meatballs hot over cooked rice or on their own as a delicious side dish or appetizer.

Nutrition Facts

Serving size	(4133.6g)

Amount per serving	% Daily Value*
Calories	5942.9

Total Fat 199.4g	0%
Saturated Fat 29.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 12221.4mg	0%
Total Carbohydrate 726.8g	0%
Dietary Fiber 84.3g	0%
Total Sugars 236.9g
Protein 269.4g	0%

Vitamin D 0IU	0%
Calcium 1510.5mg	0%
Iron 53.1mg	0%
Potassium 6232.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 18.6%

Carbs: 50.3%