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Nutrition Facts
Serving Size 1 small meatballs 33g Recipe makes 46 small meatballs)
Calories 41
Calories from Fat 10		(26%)
Amount Per Serving		%DV
	Total Fat 1.2g	1%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 0.5g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.1g
Cholesterol 11mg		3%
Sodium 40mg		1%
Potassium 61mg		1%
Total Carbohydrate 5.2g		1%
	Dietary Fiber 0.2g	0%
	Sugars 4.0g
Protein 2.4g		4%
how is this calculated?

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Sweet & Sour Meatballs

Recipe #155966 | 45 min | 15 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Canadian Pixie
Feb 13, 2006

This dish is great as an appetizer, or add some red and green peppers and serve over rice and you have a meal. This recipe has been used in my family since I was a kid--not too sure where it came from aside from my mom. It also works very well in a crock pot if you have several hours to let the sauce sit and thicken.

46 -56 small meatballs (change servings and units)

Ingredients

Meatballs

1 lb lean ground beef
1/2 cup dry breadcrumbs
1/4 cup milk
1 egg
2-3 garlic cloves, crushed
2 tablespoons onions, finely chopped
1/2 teaspoon worcestershire sauce
rosemary (optional)

Sauce

1/2 cup packed brown sugar
1 tablespoon cornstarch
1 (540 ml) can pineapple tidbits in syrup
1/3 cup vinegar
1 tablespoon soya sauce
1 green pepper, coarsely chopped (optional)

Directions

1
Mix together all meatball ingredients until thoroughly combined.
2
Form into balls. For appetizer make smaller balls, for meal make larger balls.
3
Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs).
4
To make sauce, mix brown sugar and cornstarch in skillet.
5
Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
6
Add meatballs, cover and simmer for approximately 10 minutes.
7
Add peppers and simmer approximately 5 minutes more.

Questions about this recipe?

Featured Reviews for This Recipe

From: DDW

On Feb 6, 2009

Loved this recipe! I used very lean beef and left out the rosemary and the meatballs were very good, I don't care for the texture of pre-made ones. I wasn't sure of the can size in ml for the pineapple so I went with 2 large cans of chunked pineapple and doubled the sauce ingredients (I had made a double batch of meat balls.) The added green peppers are a nice touch and add good color. It took a little more thickener to get the consistancy I wanted. I re-heated the sauce and meatballs together on the cooktop and then put in a chaffing dish for the party - they were a huge success. Thanks for sharing!

0 people found this review helpful

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From: pondfrogs

On Jan 8, 2009

I doubled this sauce and used pre-made meatballs. added garlic and chopped onions. used apple cider vinegar. let it cook for hours in the crockpot and it turned out perfectly! kids loved it.

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From: ~Leslie~

On Feb 14, 2006

Delicious, delicious! I had these mesatballs at an Ontario Zaar appy party and they were just wonderful. The combination of the sweet and sour and pineapple was great. A welcome change from the tomatoe or grape jelly based recipes of sweet and sour. Thanks for a keeper!

2 people found this review helpful

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From: Squeaky104

On May 29, 2006

Great recipe - I had no time to make the meatball portion, so I used a bag of frozen meatballs and just heated them through. The sauce was Killer !!!! Mine needed a little more liquid so I added a little orange juice. This is a keeper!!

1 person found this review helpful

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