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Sweet-and-Sour Meatballs Recipe

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These meatballs can also be made with ground venison instead of the ground beef - they're delicious either way! The recipe is great for parties or other social gatherings because it's simple to make and can easily be doubled.

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Sweet-and-Sour Meatballs Recipe

Prep: 20 min. Bake: 50 min.

Yield: 6-8 Servings

20 50 70

Ingredients

1-1/2 pounds lean ground beef
2 eggs, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons finely chopped onion
1-1/2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 can (20 ounces) pineapple chunks, undrained
1/3 cup sliced green onions
1/3 cup cider vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into strips
Hot cooked rice, optional

Directions

In a large bowl, combine the first eight ingredients. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish.
For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Pour over the meatballs.
Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake for 10 minutes. Serve with rice if desired. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 each) equals 294 calories, 9 g fat (3 g saturated fat), 105 mg cholesterol, 637 mg sodium, 34 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Sweet-and-Sour Meatballs in Country Extra May 1994, p47

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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