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Sweet-and-Sour Meatballs

Sweet-and-Sour Meatballs
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.
6-8 ServingsPrep: 20 min. Bake: 50 min.

Ingredients

  • 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
  • 1-1/2 pounds lean ground beef (90% lean)
  • 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 seven ingredients. Crumble beef
  • over mixture and mix well. 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 longer.
© Taste of Home 2013

2 of 2

Sweet-and-Sour Meatballs (continued)

Directions (continued)

  • Pour over meatballs.
  • Cover and bake at 350° for 40 minutes. Stir in green pepper.
  • Cover and bake 10 minutes longer or until meat is no longer pink.
  • Serve with rice if desired. Yield: 6-8 servings.
Nutrition 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013