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Sweet-and-Sour Meatballs Recipe

Sweet-and-Sour Meatballs Recipe photo by Taste of Home

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The already prepared meatballs make it very easy and quick to put a supper together. You can use your own meatballs you prepared or store-bought.—Ruth Andrewson, Leavenworth, Washington

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Sweet-and-Sour Meatballs Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 package (12 ounces) frozen fully cooked homestyle meatballs, thawed
1 large green pepper, cut into 1-inch pieces
3 tablespoons cornstarch
1/3 cup cold water
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 6 servings.

Nutritional Analysis: 5 meatballs with about 1/2 cup sauce (calculated without rice) equals 226 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 206 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Sweet-and-Sour Meatballs in Weeknight Cooking Made Easy Annual 2005, p8

Medium-Bodied Red Wine

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

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Sweet-and-Sour Meatballs

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Reviewed on Nov. 28, 2012 by trislumps

My son and I love this recipe, there is never any leftovers. I make homemade meatballs and cook them in the oven at 400 degrees for about 20 minutes, and then add them to the simmering sauce, we like this served over noodles with sesame seeds sprinkled on top.

Reviewed on Jun. 13, 2011 by kgidden

This was super easy and excellent tasting. My husband loved it.

Reviewed on Jan. 07, 2009 by badkitty

So yummy....I add red onion and different color s of bell peppers-very pretty.

Reviewed on Mar. 25, 2008 by franko5455