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Sweet 'n' Sour Meatballs for 2

 Sweet 'n' Sour Meatballs for 2
Andrea Busch writes from Brackenridge, Pennsylvania, "My husband isn't a big fan of stir-fries, but I never have leftovers when I serve this delicious one-dish meal.”
2 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons beaten egg
  • 2 tablespoons seasoned bread crumbs
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground ginger
  • Dash pepper
  • 1/2 pound lean ground beef
  • 1 can (8 ounces) pineapple chunks, undrained
  • 2 tablespoons brown sugar
  • 2 tablespoons cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1/2 cup sliced fresh carrot
  • 1/2 medium green pepper, julienned
  • 1-1/2 teaspoons cornstarch
  • 1 tablespoon cold water
  • Hot cooked rice


  • In a small 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 browned on all sides
  • and a meat thermometer reads 160°; drain.
  • Drain pineapple, reserving juice; set pineapple aside. Add water to
  • juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy
  • sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce
  • heat; cover and simmer for 5-8 minutes or until carrot is

2 of 2

Sweet 'n' Sour Meatballs for 2 (continued)

Directions (continued)

  • crisp-tender. Stir in green pepper and pineapple; cover and simmer 5
  • minutes longer or until pepper is crisp-tender.
  • 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: 2 servings.
Nutritional Facts: 1 cup (calculated without rice) equals 376 calories, 11 g fat (4 g saturated fat), 133 mg cholesterol, 805 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.