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Sweet 'n' Sour Meatballs

 Sweet 'n' Sour Meatballs
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
4-6 ServingsPrep: 15 min. Cook: 25 min.


  • 1 egg
  • 1/4 cup seasoned bread crumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash pepper
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • 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.
  • 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

2 of 2

Sweet 'n' Sour Meatballs (continued)

Directions (continued)

  • 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.
  • 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: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.