Filipino Sweet and Sour Meatballs

Growing up in a Filipino household, the best memories always centered around Mama's homemade Meatballs - those perfectly round, juicy bola-bola that would make even fastfood versions pale in comparison.

Today, I'm sharing our family's authentic Pinoy Sweet and Sour Meatballs recipe, a dish that has graced countless Sunday family lunches and holiday celebrations in Filipino homes.

While not traditionally Filipino, this easy recipe has become a modern Pinoy favorite, combining the comforting taste of homemade meatballs with that irresistible matamis-asim sauce that makes everyone ask for extra rice.

Perfect for both daily ulam and special occasions like handaan or Noche Buena, this recipe follows traditional techniques (like using panada for super tender meatballs) that your Lola would approve of.

This tried-and-tested sweet and sour meatballs recipe promises restaurant-quality results right from your own kitchen.

Why You'll Love This Recipe

• Perfect Balance: Experience the harmony of matamis (sweet) and asim (sour) flavors that Filipino cuisine is famous for
• Family-Tested: A modernized version of a beloved recipe passed down through generations
• Tender Meatballs: Uses the traditional panade method (tinapay na binasa sa gatas) for incredibly juicy results
• Versatile: Equally suitable for daily ulam or special occasions like Noche Buena
• Make-Ahead Friendly: Can be prepared in advance for stress-free entertaining
• Complete Meal: Includes protein, vegetables, and a sauce that's perfect with rice

Ingredients

The ingredients in this Filipino Sweet and Sour Meatballs recipe were carefully selected to create the perfect balance of flavors and textures. Ground beef provides a rich, savory base while the bread soaked in milk (panade) ensures exceptionally tender meatballs.

The sweet-sour sauce combines pineapple juice, rice vinegar, and brown sugar for that classic tangy-sweet profile that Filipino cuisine is known for. Bell peppers add vibrant color and a fresh crunch, while pineapple chunks introduce bursts of tropical sweetness.

Together, these ingredients create a harmonious dish where every element serves a purpose – from the aromatics that build flavor to the cornstarch that gives the sauce its perfect consistency. The result is a modern Filipino favorite that satisfies both traditional taste preferences and contemporary palates.

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• 1 pound ground beef (80/20 chuck)
• 2 slices white bread
• ¼ cup milk
• 1 onion, peeled and grated
• 1 egg, well-beaten
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 cup pineapple juice
• ½ cup rice vinegar
• ¼ cup ketchup
• ½ cup brown sugar
• ¼ cup water
• 2 teaspoons cornstarch
• 1 onion, peeled and sliced thinly
• ½ red bell pepper, cut into 1-inch chunks
• ½ green bell pepper, cut into 1-inch chunks
• 1 cup pineapple chunks
• 2 tablespoons canola oil

Equipment

• Large mixing bowl - For combining meatball ingredients thoroughly
• Small ice cream scoop or measuring spoon - For creating uniformly sized meatballs
• Baking sheet or tray - For chilling formed meatballs
• Large skillet or wok - For frying meatballs and preparing the sauce
• Measuring cups and spoons - For accurate ingredient measurements
• Whisk - For blending sauce ingredients smoothly
• Tongs or slotted spoon - For turning meatballs while cooking and removing them from oil
• Sharp knife and cutting board - For preparing vegetables
• Small bowl - For preparing cornstarch slurry
• Grater - For grating the onion finely

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How To Make

1. Begin with the meatballs. Soak bread slices in milk until completely soft. Tear into a paste to create a panade. In a large bowl, gently combine ground beef, the bread paste, grated onions, beaten egg, salt, and pepper. Mix just until combined - overmixing will make tough meatballs.
2. Form the mixture into 1-inch meatballs using a small ice cream scoop or wet hands. Place them on a lined tray and freeze for 15 minutes until firm.
3. Meanwhile, prepare the sauce. Combine pineapple juice, rice vinegar, ketchup, and brown sugar in a bowl. In a separate small bowl, mix cornstarch with water until smooth.
4. Heat oil in a large pan over medium-high heat. Briefly sauté bell peppers until slightly tender but still crisp; remove and set aside. In the same pan, brown the chilled meatballs in batches until golden on all sides. Don't overcrowd the pan. Remove and drain.
5. Lower heat to medium and cook sliced onions until soft. Pour in the sauce mixture and bring to a boil. Add meatballs back to the pan and simmer for 8-10 minutes. Stir in the cornstarch mixture to thicken. Finally, add the bell peppers and pineapple chunks, cooking just 1-2 minutes more until heated through.
6. Let rest for 5 minutes before serving with steaming white rice.

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Tips from Lola's Kitchen

• Use day-old bread for the panade as it absorbs milk better than fresh bread
• The panade (bread-milk mixture) is the secret to achieving juicy, tender meatballs - don't skip this step!
• Wet your hands with cold water when forming meatballs to prevent the meat mixture from sticking
• Chill the formed meatballs before cooking to help them keep their shape when frying
• Don't overcrowd the pan when browning meatballs as this will cause them to steam rather than brown
• Adjust sweetness according to the pineapple you're using - make sauce slightly sweeter if using fresh pineapple
• Rest the finished dish for 5 minutes before serving to allow flavors to meld together

Substitutions

• Ground meat: Substitute ground pork, chicken, or turkey for beef
• Bread: Use ½ cup breadcrumbs instead of fresh bread if needed
• Vinegar: Apple cider vinegar works well in place of rice vinegar
• Pineapple: Fresh pineapple can replace canned (reduce sugar if using fresh as it's naturally sweeter)
• Bell peppers: Any color bell peppers work in this recipe
• Thickener: Potato starch or flour can replace cornstarch in a pinch

Troubleshooting

• Meatballs falling apart? Freeze them longer before frying or add an extra egg to bind
• Sauce too thick? Add pineapple juice or water gradually until desired consistency
• Sauce too thin? Mix more cornstarch with cold water (1 teaspoon cornstarch to 2 tablespoon water) and add gradually
• Meatballs too tough? You likely overmixed the meat mixture or overcooked them - mix just until ingredients are combined
• Sauce too sweet? Add a splash more vinegar to balance
• Sauce too sour? Add a tablespoon of brown sugar to balance

Storage & Reheating

• Refrigerate: Store in an airtight container for up to 3 days
• Freeze: Meatballs can be frozen for up to 2 months (store sauce separately for best results)
• Reheat on stovetop: Warm over low heat with a splash of water to loosen the sauce
• Microwave: Heat in 2-3 minute intervals, stirring between each to ensure even heating

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FAQ

Related

Looking for other recipes like this? Try these:

Sweet and Sour Meatballs

A festive Filipino-style sweet and sour meatballs recipe perfect for both everyday meals and special occasions. This crowd-pleasing dish combines juicy homemade meatballs with colorful bell peppers and pineapples in a perfectly balanced sweet and tangy sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Main Course, Side Dish

Cuisine Chinese, Filipino

Servings 6

Calories 500 kcal

Difficulty Medium

Ingredients

 

1x2x3x

For the Meatballs (Para sa Bola-bola):

• 1 pound ground beef 80/20 chuck - karneng giniling
• 2 slices white bread - tinapay
• ¼ cup milk - gatas
• 1 onion peeled and grated - sibuyas, kinayod
• 1 egg well-beaten - itlog, binati
• 1 teaspoon salt - asin
• ¼ teaspoon pepper - paminta

For the Sauce (Para sa Sarsa):

• 1 cup pineapple juice - katas ng pinya
• ½ cup rice vinegar - suka
• ¼ cup ketchup - ketsap
• ½ cup brown sugar - pulang asukal
• ¼ cup water - tubig
• 2 teaspoons cornstarch - cornstarch

For the Vegetables (Para sa Gulay):

• 1 onion peeled and sliced thinly - sibuyas, hiniwa ng manipis
• ½ red bell pepper cut into 1-inch chunks - pulang bell pepper
• ½ green bell pepper cut into 1-inch chunks - berdeng bell pepper
• 1 cup pineapple chunks - pinya
• 2 tablespoons canola oil - langis

Instructions

 

• Begin with the meatballs (bola-bola). Soak bread slices (tinapay) in milk (gatas) until completely soft. Tear into a paste to create a panade. In a large bowl, gently combine ground beef (karneng giniling), the bread paste, grated onions (kinayod na sibuyas), beaten egg (binating itlog), salt (asin), and pepper (paminta). Mix just until combined - overmixing will make tough meatballs.
• Form the mixture into 1-inch meatballs using a small ice cream scoop (panukat) or wet hands. Place them on a lined tray and freeze for 15 minutes until firm.
• Meanwhile, prepare the sauce (sarsa). Combine pineapple juice, rice vinegar (suka), ketchup, and brown sugar (pulang asukal) in a bowl. In a separate small bowl, mix cornstarch with water (tubig) until smooth.
• Heat oil (mantika) in a large pan over medium-high heat. Briefly sauté bell peppers (bell pepper) until slightly tender but still crisp; remove and set aside. In the same pan, brown the chilled meatballs in batches until golden on all sides. Don't overcrowd the pan. Remove and drain.
• Lower heat to medium and cook sliced onions (sibuyas) until soft. Pour in the sauce mixture and bring to a boil. Add meatballs back to the pan and simmer for 8-10 minutes. Stir in the cornstarch mixture to thicken. Finally, add the bell peppers and pineapple chunks (pinya), cooking just 1-2 minutes more until heated through.
• Let rest for 5 minutes before serving with steaming white rice (kanin).

Tips from Lola's Kitchen

• Use day-old bread for better absorption
• Panade (bread-milk mixture) is key for juicy meatballs
• Wet your hands with cold water when forming meatballs
• Don't overcrowd the pan when browning
• Make sauce slightly sweeter if using fresh pineapple
• Let meatballs rest 5 minutes before serving

 

Nutrition

Calories: 500kcalCarbohydrates: 15gProtein: 14gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 81mgSodium: 100mgPotassium: 306mgFiber: 1gSugar: 15gVitamin A: 388IUVitamin C: 23mgCalcium: 28mgIron: 2mg

Tried this recipe?Let us know how it was!

The Story Behind Our Sweet and Sour Meatballs

Sweet and sour meatballs might not be a traditional Filipino recipe, but it has earned its place in modern Pinoy cuisine alongside other beloved homemade Filipino dishes. This fusion recipe perfectly demonstrates how Filipino home cooks have masterfully adapted Chinese and Western cooking techniques to create something uniquely our own.

The concept of bola-bola (Filipino-style meatballs) has long been a staple in Filipino home cooking, appearing in everything from sopas to spaghetti. But it was during the 1980s and 1990s, when Chinese restaurants became increasingly popular in the Philippines, that sweet and sour dishes truly captured the Pinoy palate. Clever home cooks soon began recreating these restaurant favorites, adding their own authentic Filipino twists to make them more suitable for the Filipino family table.

What makes our version of sweet and sour meatballs special is its use of traditional Filipino cooking wisdom. The meatballs are made using the panade technique (a method many Filipina grandmothers used without knowing its French name), where bread is soaked in milk before mixing with meat. This simple step, passed down through generations of the best Filipino home cooks, ensures perfectly tender and juicy meatballs every time.

The sauce, with its perfect balance of matamis (sweet) and asim (sour), showcases the Filipino talent for combining flavors. While Chinese versions might use rice vinegar alone, many Filipino home cooks add a splash of calamansi or local palm vinegar for that distinct Pinoy touch. The addition of bell peppers (green and red) not only adds color but also reflects the Filipino preference for having gulay in every ulam - making this dish a complete meal when served with steaming white rice.

This easy Filipino recipe has become a modern classic, especially popular during special occasions like birthday parties, family reunions, and holiday celebrations. It's one of those dishes that always appears on the handaan table, alongside pancit and lumpia, beloved by both kids and adults alike. Whether served for a simple family dinner or as part of an elaborate Noche Buena feast, these homemade sweet and sour meatballs represent the best of Filipino home cooking - adaptable, accessible, and absolutely delicious.

Today, you'll find this dish being cooked in countless Filipino kitchens, from humble provincial homes to modern city apartments. Each family has their own version, some adding pineapple for extra sweetness, others increasing the sourness to complement rich meat dishes. This recipe shares our authentic family version, perfected through years of Sunday family lunches and special celebrations, but feel free to adjust the flavors to match your own family's tastes.