This is not your typical, overly sweet and sour meatballs recipe. Our fresh twist has juicy, tender chicken meatballs swimming in a perfectly balanced sauce.

I honestly can’t get enough of these Asian-inspired meatballs. They have an amazing coconut sweet and sour sauce, which gets simmered down until it’s thick and shiny, perfect for coating the meatballs. They’re so good you’ll have a hard time not stealing them out of the pan. These are especially good served over rice (I love this coconut rice) and topped with plenty of that incredible sauce.

You’ll use full-fat coconut milk and skim a bit of the thick coconut cream at the top of the can to add to the meatball mix itself. This is our secret for making the meatballs incredibly juicy and soft inside. The rest of the can turns into our creamy sauce, which simmers with a bit of broth, the brown sugar, and lime to get that perfect sweet and sour flavor profile.

Key Ingredients

• Ground Chicken: Look for ground chicken with some fat (92/8 or close to it is perfect). Skip the leaner options. It’ll just give you tough, dry meatballs. I use the same trick for my classic meatballs, too! Ground pork or turkey are also excellent.
• Coconut Milk: You’ll want full-fat coconut milk for this recipe. When you’re at the store, give the can a flip and listen. You shouldn’t hear much sloshing liquid; that means you’ve got a good amount of thick coconut cream inside, which is precisely what we want! Once you get it home, don’t shake it. We need that separation of cream and milk. We’ll “steal” 2 tablespoons of that thick cream for the meatball mixture, and the rest of the can will make our sweet and sour sauce.
• Ginger, Garlic, and Lemongrass Paste: These are our aromatics (I love the combination). Fresh lemongrass can be a bit fussy to prep, so I usually go for the lemongrass paste in a tube (it’s also fantastic for our red curry paste). If you can’t find the paste, don’t worry, I’ve included instructions on how to prepare fresh lemongrass in the tips section below the recipe.
• Green Onion, Basil, Mint: We’ll add these fresh herbs to both the meatballs and the sauce at the end. It makes this dish taste super vibrant and fresh. I love Thai basil for this, but any variety will do!
• Brown Sugar: This is what brings the “sweet” to our sweet and sour sauce and balances the sour. Brown sugar works so nicely with the aromatics and fish sauce. If you prefer, coconut sugar would be a great substitute here, too.
• Lime and Rice Vinegar: These are the “sour” elements of our sauce! Use unsweetened rice wine vinegar and fresh lime (you’ll use both the zest and the juice for maximum sourness).
• Chinese 5 Spice: We add just a tiny bit (1/4 teaspoon) to the meatball mixture. I love it, but if you don’t want to buy a whole new spice jar for just a quarter teaspoon, you can use an equal amount of Garam Masala. Or, try ground allspice, but reduce it to 1/8 teaspoon instead.
• Fish Sauce: Oh, how I love fish sauce! As you might’ve seen in our Vietnamese Pho, sesame ginger shrimp marinade, or Thai chicken salad recipes, it adds an incredible salty, umami, and slightly funky flavor that nothing else can replicate. I always have Red Boat and Three Crabs in my pantry (both are excellent choices for this dish).
• Chicken Broth: Grab your favorite store-bought or homemade chicken broth. Vegetable broth works perfectly fine here, too. We only need a small amount to blend with the coconut milk and create our sauce.

Find the full recipe with measurements below.

Tips for Making Our Favorite Sweet and Sour Meatballs

Tip 1: Use full-fat coconut milk. The secret to these meatballs starts with a can of full-fat coconut milk that hasn’t been shaken. We’ll scoop a couple of tablespoons of that thick coconut cream right from the top of the can and add it to our meatball mixture. The rest of the coconut milk will then form the base of our incredible sweet and sour sauce.

Tip 2: Chill before forming. I like to form the meatballs and then pop them in the fridge for 5 to 10 minutes. This little trick helps them firm up, so they stay beautifully round when you cook them.

Tip 3: Make the sauce in the same pan. After browning your meatballs, you’ll build the sweet and sour sauce right in the same pan. Then, simmer the meatballs in the sauce until they’re cooked through.

Tip 4: Reduce your sauce. At this point, the sauce will be a bit thin. So, we’ll remove the meatballs and let the sauce continue to simmer and reduce down into a thicker, shinier consistency (usually takes about 10 minutes).

Tip 5: Finish with fresh lime. Finish it off with a final squeeze of lime, then serve your sweet and sour meatballs with plenty of that incredible flavor-packed sauce spooned over the top.

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My easy sour cream baked salmon is quick and so delicious. You’ll spread a simple sour cream and mustard sauce onto salmon fillets and bake until perfectly cooked. I love this easy salmon recipe so much!

Our family eats a lot of salmon, so we have a long list of delicious salmon recipes. This sour cream and mustard crusted salmon is ridiculously simple to put together.

Since you bake the salmon with the sour cream sauce, it becomes super moist and flavorful. For another easy recipe, see our brown sugar baked salmon!

Key Ingredients

• Salmon: Any salmon fillet will work for this recipe. However, I especially love those with a higher fat content, like sockeye, king, and coho. When baked, these types of salmon stay soft and moist.
• Sour Cream Sauce: This quick three-ingredient sauce makes our salmon so delicious. You’ll stir sour cream (full fat is best) with whole-grain mustard and grated parmesan cheese. Dijon mustard is a good substitute for whole-grain mustard.

How to Make Sour Cream Baked Salmon

We love this salmon recipe! It’s flavorful and takes less than 30 minutes to prepare, which makes it perfect for busy nights. I’ve also served this for a dinner party with rave reviews!

You’ll bake the salmon in the oven, so place your fillets onto a baking sheet or into a baking dish. Then, generously spread the sour cream sauce all over the top of the salmon fillets.

Bake the salmon until it flakes easily. For 1-inch salmon fillets, expect 10 to 15 minutes. As it bakes, the sour cream sauce insulates the top of the salmon, so your fish will stay tender and moist inside.

I love serving this with sautéed veggies, like these sautéed green beans or garlic butter zucchini. Mashed potatoes are a good idea, too!

Easy Sour Cream Baked Salmon

• PREP
  10 mins
  
• COOK
  15 mins
  
• TOTAL
  25 mins
  

This easy baked salmon recipe is ideal for a quick weeknight meal but elegant enough to serve for a special occasion. We coat the salmon with a creamy sour cream, mustard, and parmesan cheese sauce. The key to perfectly cooked salmon is to avoid overcooking it. Bake until the salmon is just cooked through at the thickest part, then remove from the oven, loosely cover with foil, and let it rest for a few minutes. This will ensure a moist and flavorful salmon every time.

4 Servings

You Will Need

4 salmon filets, about 6 ounces each

1/2 (113g) cup sour cream

1 ½ teaspoons whole-grain mustard

1/3 cup (20g) finely grated parmesan cheese

Salt and fresh ground pepper

Directions

1Preheat the oven to 425°F (218°C). Lightly oil a rimmed baking sheet or large baking dish (or line with parchment paper).

2Stir the sour cream, mustard, and parmesan in a small bowl. Season with salt and pepper to taste.

3Place the salmon on the baking sheet, then spread two tablespoons of the sour cream mixture on top of each filet.

4Bake for 10 to 15 minutes until barely done in the center at the thickest part of the salmon. The center should be firm, but with a small amount of uncooked salmon in the very center. Depending on how thick your salmon is, it may need a few minutes longer. (We cook salmon to an internal temperature of 125°F).

5Remove from the oven, cover lightly with aluminum foil, and rest for 5 minutes. Serve.

Adam and Joanne’s Tips

• White stuff on cooked salmon: The white stuff around cooked salmon is called albumin. It’s perfectly fine to eat, but since it isn’t the prettiest thing to look at, I quickly scrape it away and spoon a bit of the cooking liquid from the bottom of the dish on top.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 (6oz) fillet
/
Calories
328
/
Protein
40 g
/
Carbohydrate
1 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
17 g
/
Saturated Fat
6 g
/
Cholesterol
111 mg

AUTHOR:

Joanne Gallagher

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A refreshing pineapple rum sour with tropical vibes, perfect for summer parties or holiday feasts. Sweet, tangy, a little spicy, and super easy!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Drinks To Try

This rum sour is a fun little throwback to my days as a cocktail bartender in my 20s, back when I was shaking drinks for a living, developing menus, and even teaching cocktail classes. (True story: I was once on a TV travel show making cocktails!). I haven’t shared any of my old drink recipes on the blog before, but making my pineapple rum glazed ham recently gave me an excuse to revisit those days. With some leftover spiced rum sitting on the bench, this tropical-inspired sour was born.

It’s bright, fruity, and a little bit fizzy with that sweet-sour punch you expect from a classic sour cocktail, but mellowed out with pineapple juice and finished with ginger beer for a subtle spicy sparkle.

It’s got festive vibes and tiki flair, easy to batch, a breeze to sip, and a great party starter, whether you’re hosting a holiday feast or just need a refreshing drink on a sunny afternoon.

Bonus: it’s easy to turn into a mocktail, which is great since I don’t drink as much these days but still love a good party glass.

What You’ll Need

Here is what you’ll need for this pineapple rum sour recipe. Find the full measurements in the recipe card below.

• Spiced rum – adds warmth and festive notes, I used the Kraken Black Spiced Rum but you can use any brand of dark, ideally spiced, rum. Swap spiced rum for regular dark or white rum if you want it lighter.
• Pineapple juice – brings natural sweetness and tropical flair, look for unsweetened stuff with the best fresh pineapple juice content you can find.
• Lemon juice – for that signature sour punch; fresh is best.
• Simple syrup – to balance the tang but you can leave it out if you don’t like the added sweetness. You can make your own by mixing boiling water and white sugar in a jar (1:1 ratio).
• Ginger beer – bubbly, spicy finish (or use ginger ale for a milder version). PS. I used non-alcoholic ginger beer!

Optional Foam Agent

• Egg white or aquafaba (canned chickpea liquid) – for those who like the foamy top and more cloudy appearance; not essential in my opinion but traditional in a sour cocktail.

For a mocktail version: use more pineapple juice and ginger beer, and add a few splashes of Angostura Bitters.

How To Make Pineapple Rum Sour

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for pineapple rum sour.

• Single Serve: Add rum, lemon juice, pineapple juice, and syrup to a shaker with ice. Optional: add egg white or aquafaba. Shake well (like, dance party shake). Pour into glass over ice or strain into a coupe. Top with ginger beer (about 2 oz / 60 ml).
• Batch Version: Mix rum, pineapple, lemon juice, and syrup in a jug or bottle. Don’t add egg white or ginger beer. Refrigerate in a glass bottle until ready. Shake individual servings with ice. Top each one with ginger beer before serving

Watch The Video

Recipe Tips

• Make-ahead: Mix the base (minus ginger beer or egg white) and store in the fridge for up to 5 days.
• Mocktail version: Skip the rum, use extra pineapple and lemon juice, and top with ginger beer or soda.
• Egg-free friendly: Skip the egg white—totally optional!
• Ice tip: If you’re batching, freeze pineapple juice into ice cubes for extra flair.
• Glassware: Serve in an old fashioned glass with ice, or a coupe for a strain-only vibe.

Serving Suggestions

This cocktail was born to hang with pineapple rum glazed ham, but it also plays well with other festive or summery foods: think grilled skewers (pork skewers, shrimp skewers, or bang bang chicken skewers), poke bowls, or tropical sides like coconut rice (like my cauliflower version) or mango salsa. It also makes a great happy hour drink with salty snacks or a cheese board. Hawaiian pizza bites? You get the idea.

If you’ve tried this pineapple rum sour or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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