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

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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 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

Nutritional Facts

5 each: 226 calories, 5g fat (2g saturated fat), 29mg cholesterol, 206mg sodium, 40g carbohydrate (30g sugars, 1g fiber), 7g protein .


  1. 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.
  2. 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.
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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kgidden 206466
Reviewed Jun. 13, 2011

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

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