Tangy Sweet-and-Sour Meatballs
Total TimePrep/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
- 30 frozen fully cooked Italian meatballs (about 15 ounces)
- 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, until heated through, about 20 minutes. Serve with rice.
Nutrition Facts5 meatballs: 389 calories, 19g fat (8g saturated fat), 30mg cholesterol, 682mg sodium, 47g carbohydrate (36g sugars, 2g fiber), 11g protein.
Jul 15, 2019
Had never thought of adding pineapple and peppers to meatballs. Great flavor combination. Will make again!
Jun 25, 2019
The kids weren't huge fans, but my husband and I were. They don't love warm pineapple, so I think to make it kid friendly at my house I would just use the juice in the sauce and increase the peppers (my kids LOVE peppers). Fantastic recipe. I wouldn't change a think for myself!
Nov 30, 2017
Delish. Everyone loved it. I did add more peppers, red & yellow ones. When I make it again I will add more carrots as well. But overall this is a keeper!
Oct 15, 2017
Easy and tasty. Used red pepper, since I didn't have green on hand. Younger child might prefer green next time!
Jun 8, 2017
I got a recipe from my mother-in-law many years ago for Chinese Sweet & Sour Meatballs. To make a long story short -- I lost it. She has since passed and this recipe is the closest I have come to the actual one. Thank you so much!! Can't wait to make Nana's Meatballs again! The whole family loves them!! ;-) P.S. - They are better with homemade meatballs, but the frozen kind saves time.Made the Tangy Sweet & Sour Meatballs tonight. I tripled the soy sauce and ended up using a 14-oz (398 mL) tin of pineapple instead of a 20-oz, but it all worked out just fine! There was plenty of sauce to go on the rice. Delicious!! I used an oblong casserole dish instead of a skillet, and baked them at 300F for about 40 minutes in order to soften the peppers and pineapple. Better recipe than Nana's...
Apr 24, 2016
I like it with homemade meatballs instead of frozen pre made.
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.
Oct 30, 2013
This is one of my favorite meals to fix. It is easy and has a wonderful flavor.
Oct 16, 2013
Aug 10, 2013