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Tangy Sweet-and-Sour Meatballs

 Tangy Sweet-and-Sour Meatballs
A tangy sauce, combine with green pepper and pineapple, tranforms Ruther's pre-made meatballs into a delightful main dish served over rice.
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Cook over medium heat until thick, stirring constantly. Add the
  • pineapple, meatballs and green pepper.
  • Simmer, uncovered, for 20 minutes or until heated through. Serve with
  • rice. Yield: 6 servings.
Nutritional Facts: 1 serving (5 each) equals 449 calories, 18 g fat (6 g saturated fat), 116 mg cholesterol, 335 mg sodium, 47 g carbohydrate, 2 g fiber, 24 g protein.

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Tangy Sweet-and-Sour Meatballs (continued)

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