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Sweet 'n' Sour Meatballs Recipe

Sweet 'n' Sour Meatballs Recipe

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. YIELD:4-6 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

1 serving (1 cup) equals 264 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 648 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.

Wine Pairings

Medium-Bodied Red Wine

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