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

Tangy Sweet-and-Sour Meatballs Recipe

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A tangy sauce, combine with green pepper and pineapple, tranforms Ruther's pre-made meatballs into a delightful main dish served over rice.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 can (20 ounces) pineapple chunks
  • 1/3 cup water
  • 3 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 batch of 30 meatballs (frozen or thawed)
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice

Nutritional Facts

5 each: 449 calories, 18g fat (6g saturated fat), 116mg cholesterol, 335mg sodium, 47g carbohydrate (30g sugars, 2g fiber), 24g protein


  1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
  2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
  3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings.
Originally published as Sweet-and-Sour Meatballs in Quick Cooking May/June 1998, p20

Medium-Bodied Red Wine

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

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Reviewed Apr. 24, 2016

"I like it with homemade meatballs instead of frozen pre made."

Reviewed Dec. 14, 2015

"This is a regular meal in my house. Everyone loves it. Very simple, very quick, great flavor. You can get away with reducing the brown sugar if you want to, which I usually do. I don't usually have pepper on hand and that's fine too."

Reviewed Oct. 30, 2013

"This is one of my favorite meals to fix. It is easy and has a wonderful flavor."

Reviewed Oct. 16, 2013


Reviewed Aug. 10, 2013

"Super simple"

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