Sweet 'n' Sour Meatballs Recipe
Sweet 'n' Sour Meatballs Recipe photo by Taste of Home

Sweet 'n' Sour Meatballs Recipe

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4.5 7 11
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When I fixed this flavorful recipe for the first time, it was a welcome change from some of our regular ho-hum dinner menus. My husband, Eric, is not a real big stir-fry eater, and our two young sons, 6 and 3, are pretty picky- but they make sure there are no leftovers whenever I serve this dish!—Andrea Busch, Brackenridge, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Cook: 25 min.
MAKES: 4-6 servings


  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash pepper
  • 1 pound ground beef
  • 1 can (20 ounces) pineapple chunks
  • 1/4 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons soy sauce
  • 1 cup sliced carrots
  • 1 medium green pepper, julienned
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice

Nutritional Facts

1 each: 264 calories, 8g fat (3g saturated fat), 72mg cholesterol, 648mg sodium, 32g carbohydrate (23g sugars, 2g fiber), 16g protein


  1. In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until no longer pink; drain.
  2. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1 cup. Stir in the vinegar, brown sugar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrots are crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender.
  3. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4-6 servings.
Originally published as Sweet 'n' Sour Meatballs in Country Woman January/February 2000, p29

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Reviewed May. 1, 2015

"Loved this! We used a red pepper in place of the green pepper, but no other changes. I will definitely be making this again!"

Reviewed Apr. 3, 2013

"This is a keeper!"

Reviewed Jan. 9, 2012

"I've been making this recipe for quite a few years, and my husband and I always enjoy it. The flavors combine nicely, and the ginger adds a little kick to the well-seasoned meatballs."

Reviewed May. 23, 2011

"This was great. Next time I think I'll add more salt to the meatball mixture."

Reviewed Feb. 26, 2010

"This was a VERY yummy Sweet 'n' Sour. I did not use seasoned bread crumbs - I substituted quick-cooking oats and then added some onion powder, garlic powder, and black pepper. I also used red pepper instead of green because I didn't have any green peppers in the house at the time. Otherwise, I made the recipe just as printed. I will definitely make this again."

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