Best 17 The Best Sweet And Sour Meatballs Recipes

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Looking to tantalize your taste buds with a delectable dish that strikes the perfect balance between sweet and tangy flavors? Look no further than this exploration of the culinary masterpiece known as "The Best Sweet and Sour Meatballs"! This article will guide you through the culinary journey of creating these succulent delights, unraveling the secrets behind their irresistible appeal. Prepare to embark on a flavor-filled adventure as we uncover the perfect recipe for these scrumptious meatballs, leaving you with a dish that will become a cherished favorite among family and friends.

Here are our top 17 tried and tested recipes!

SWEET AND SOUR MEATBALLS II



Sweet and Sour Meatballs II image

I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.

Provided by Cathy

Categories     Main Dish Recipes     Meatball Recipes

Time 20m

Yield 5

Number Of Ingredients 11

1 pound ground beef
1 egg
1 onion, chopped
1 cup dry bread crumbs
salt and pepper to taste
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons cornstarch
1 cup brown sugar
2 tablespoons soy sauce

Steps:

  • In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
  • In a large skillet over medium heat, saute the meatballs until browned on all sides.
  • In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

Nutrition Facts : Calories 601 calories, Carbohydrate 70.5 g, Cholesterol 114.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 20.4 g, SaturatedFat 10.4 g, Sodium 878.1 mg, Sugar 50.7 g

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.

Provided by Pamma Lamma

Categories     Meat

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb ground beef
Worcestershire sauce, to taste
3 tablespoons breadcrumbs
oregano, to taste
1 egg, slightly beaten
salt and pepper, to taste
1 clove garlic, minced
2 tablespoons vegetable oil
1 tablespoon vegetable oil
1/2 cup onion, chopped
3/4 cup brown sugar, packed
2 tablespoons vinegar
1 teaspoon lemon juice
1 cup ketchup
2 tablespoons soya sauce

Steps:

  • For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
  • For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
  • *You can also place browned meatballs and sauce mix into crock pot.

SWEET-AND-SOUR MEATBALLS



Sweet-and-Sour Meatballs image

These meatballs can also be made with ground venison instead of the ground beef - they're delicious either way! The recipe is great for parties or other social gatherings because it's simple to make and can easily be doubled.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 17

2 large eggs, lightly beaten
3/4 cup seasoned bread crumbs
2 tablespoons finely chopped onion
1-1/2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
SAUCE:
1/2 cup packed brown sugar
2 tablespoons cornstarch
1 can (20 ounces) pineapple chunks, undrained
1/3 cup sliced green onions
1/3 cup cider vinegar
1 tablespoon soy sauce
1 medium green pepper, cut into strips
Hot cooked rice, optional

Steps:

  • In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.

Nutrition Facts : Calories 294 calories, Fat 9g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 637mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 20g protein.

THE BEST SWEET AND SOUR MEATBALLS



The Best Sweet and Sour Meatballs image

An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!

Provided by KIMMY D

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h

Yield 4

Number Of Ingredients 9

1 pound ground beef
1 egg
¼ cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce

Steps:

  • In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
  • In a large skillet over medium heat, gently brown the meatballs and set aside.
  • In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

These meatballs can be made en masse and frozen to last for days.

Provided by Ree Drummond

Categories     beef,dinner,eggs and dairy,lunch,Main,rice and grain

Time 1h20m

Yield 6 servings

Number Of Ingredients 22

½ cup loosely packed brown sugar
½ cup rice wine vinegar
¼ cup ketchup
1 Tbsp low-sodium soy sauce
2 ¼ cups pineapple juice
1 Tbsp cornstarch
1 x 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1 Tbsp sriracha hot sauce
1 cup drained small pineapple chunks
1 serving Steamed long-grain rice, for serving
2 Tbsp sliced green onions, for garnish
5 lb(s) ground beef
1 ½ cups plain breadcrumbs
½ cup milk
¼ cup heavy cream
¼ cup chopped fresh flat-leaf parsley
2 Tbsp grainy mustard
1 tsp salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
4 large eggs
2 Tbsp olive oil

Steps:

  • In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
  • Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
  • Serve over steamed rice, garnished with green onions.
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup packed brown sugar
1/2 cup rice vinegar or white vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
25 frozen meatballs, recipe follows
1 tablespoon sriracha or other hot sauce, more to taste
1 red bell pepper, chopped
1 cup drained canned or fresh pineapple chunks
4 tablespoons sliced green onions
4 1/2 cups cooked long-grain or basmati rice, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup whole milk
1/2 cup chopped fresh parsley
1/4 cup heavy cream
2 heaping tablespoons grainy mustard
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
Olive oil, for frying

Steps:

  • In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
  • Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
  • Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
  • Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
  • Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
  • To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
  • Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

SHANE'S SWEET AND SOUR MEATBALLS



Shane's Sweet and Sour Meatballs image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield about 12

Number Of Ingredients 15

1 pound cooked and frozen meatballs, thawed
Two 8-ounce cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard
1 diced red or white onion
1/2 cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows
Coarse black pepper
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
Black pepper (about 2 tablespoons)
2 tablespoons pineapple juice

Steps:

  • Preheat oven to 350 degrees F.
  • In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.
  • Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.
  • In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Provided by Patrick and Gina Neely : Food Network

Time 1h5m

Yield 38 meatballs

Number Of Ingredients 16

1 (20-ounce) can tomato sauce
1 cup peach preserves
1 cup chili sauce
1/4 cup light brown sugar
1/2 orange, zested and juiced
3 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Neely Dry Rub
1 1/2 pounds ground turkey
1 shallot, minced
1 cup panko (Japanese breadcrumbs)
1 cup grated Parmesan
1 large egg, beaten
1 tablespoon finely chopped flat-leaf parsley
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs.
  • For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish.
  • Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 22

1/2 cup loosely packed brown sugar
1/2 cup rice wine vinegar
1/4 cup ketchup
1 tablespoon low-sodium soy sauce
2 1/4 cups pineapple juice
1 tablespoon cornstarch
One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1 tablespoon sriracha hot sauce
1 cup drained small pineapple chunks
Steamed long-grain rice, for serving
2 tablespoons sliced green onions, for garnish
5 pounds ground beef
1 1/2 cups plain breadcrumbs
1/2 cup milk
1/4 cup heavy cream
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons grainy mustard
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
4 large eggs
2 tablespoons olive oil

Steps:

  • In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
  • Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
  • Serve over steamed rice, garnished with green onions.
  • To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  • To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  • Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Provided by Food Network

Categories     appetizer

Number Of Ingredients 13

1 pound hamburger
1/2 cup plain dry bread crumbs
1/4 cup milk
2 T. chopped onion
1 tsp. salt
1/2 tsp Worcestershire sauce
1 egg
1/2 cup brown sugar
1 T. cornstarch
1-can (13 ? oz) pineapple chunks, drained (save juice)
1/3 cup cider vinegar
1 T. soy sauce
1 small green pepper, cut into julienne

Steps:

  • Preheat oven to 350 degrees F.
  • Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
  • Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half.

Provided by foodtvfan

Categories     Meat

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 slices fresh white breadcrumbs, finely chopped
2 tablespoons onions, finely minced
1 lb hamburger
salt and pepper
1 dash poultry seasoning
1 large egg
1/4 cup evaporated milk, up to 1/3 cup
cornstarch
vegetable oil
1/3 cup brown sugar
1/3 cup white vinegar
1 (10 ounce) can beef consomme, undiluted or 2 (10 ounce) cans beef consomme, undiluted, for less sweet sauce

Steps:

  • Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
  • Prepare finely minced onion in a food processor. Add to crumbs in bowl.
  • Add hamburger to crumbs and onion.
  • Add salt and pepper and poultry seasoning to taste.
  • Mix egg and canned milk together.
  • Add egg mixture to meat mixture until it is quite moist.
  • Add a little more canned milk if necessary.
  • Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
  • Dampen hands with cold water during rolling, if necessary.
  • Place cornstarch in a shallow bowl or pie plate.
  • Roll each meatball in cornstarch.
  • Place coated meatballs on wax paper.
  • Fry meatballs in hot oil until brown and hard looking.
  • Drain well on a double layer of paper towelling on a cookie sheet.
  • If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
  • Freeze. Bag, label and date.
  • To continue with recipe, combine sauce ingredients in a large pot.
  • Add additional consommé for less sweetness.
  • Heat sauce until hot.
  • Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.

ALWAYS PERFECT SWEET AND SOUR MEATBALLS



Always Perfect Sweet and Sour Meatballs image

This recipe has gotten me out of innumerable kitchen emergencies, including unexpected guests, finicky guests, and kids on a hunger strike. It has become so popular in our world that many guests visiting (especially from out of town) request it in advance before they get here. Similarly, many young brides have asked for this recipe as their wedding gift (don't worry--they got a regular gift too!). It can be doubled, tripled, etc., freezes and reheats well, and can handle an almost infinite number of variations (some of which I will include below).

Provided by Sarah Chana

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
garlic powder
onion powder
1 egg
1/4 cup matzo meal
12 ounces chili sauce
1/2 cup brown sugar
1/4 cup lemon juice

Steps:

  • Mix together beef, garlic powder, onion powder, egg, and matzo meal.
  • Form into small balls and set aside.
  • Pour chili sauce into medium saucepan.
  • Refill bottle with water, shake well, and add to pot.
  • Add the brown sugar and lemon juice, and mix.
  • Bring sauce to a boil.
  • Taste and adjust amounts of lemon juice and brown sugar to taste.
  • Drop in meatballs.
  • Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).
  • VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!
  • VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.
  • VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).

THE BEST SWEET AND SOUR PORK MEATBALLS



The Best Sweet and Sour Pork Meatballs image

This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.

Provided by Maureen Elenga

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h30m

Yield 30

Number Of Ingredients 13

5 pounds bulk Italian sausage
2 (8 ounce) cans water chestnuts, drained and chopped
2 bunches green onion, chopped
½ cup soy sauce
3 eggs, beaten
2 teaspoons garlic powder
2 ½ cups fine dry bread crumbs
1 ¼ cups white sugar
6 tablespoons cornstarch
2 cups white vinegar
1 cup pineapple juice
1 cup ketchup
soy sauce to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
  • While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 25 g, Cholesterol 48.4 mg, Fat 15.3 g, Fiber 1.3 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 1056.4 mg, Sugar 12.9 g

EASY SWEET-AND-SOUR MEATBALLS



Easy Sweet-and-Sour Meatballs image

The already prepared meatballs make this a very easy and quick supper. You can use your own homemade meatballs or store-bought if you're in a pinch. -Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks
1 package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
1 large green pepper, cut into 1-inch pieces
3 tablespoons cornstarch
1/3 cup cold water
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

Nutrition Facts : Calories 330 calories, Fat 15g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.

SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

These meatballs are slow-cooked in a sweet and sour sauce.

Provided by Tammy Moore

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h50m

Yield 12

Number Of Ingredients 7

1 (12 fluid ounce) can or bottle chile sauce
2 teaspoons lemon juice
9 ounces grape jelly
1 pound lean ground beef
1 egg, beaten
1 large onion, grated
salt to taste

Steps:

  • Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
  • Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.

Nutrition Facts : Calories 152 calories, Carbohydrate 17.4 g, Cholesterol 37.6 mg, Fat 5.6 g, Fiber 0.2 g, Protein 8.3 g, SaturatedFat 2.2 g, Sodium 22.2 mg, Sugar 13.2 g

SWEET AND SOUR MEATBALLS IN OVEN



Sweet and Sour Meatballs in Oven image

The hearty taste of seasoned beef and the flavors of sweet and sour distinguish these meatballs. Make this for a special occasion as an appetizer or for every-day dinner.

Provided by Pam Somers

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h15m

Yield 10

Number Of Ingredients 12

3 pounds ground beef
⅓ cup dried onion flakes
1 ½ cups dry bread crumbs
1 tablespoon salt
1 teaspoon ground nutmeg
3 eggs
¾ cup milk
1 cup cider vinegar
2 cups brown sugar, firmly packed
2 tablespoons mustard powder
1 cup water, divided
2 tablespoons cornstarch

Steps:

  • To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
  • To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
  • Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

Nutrition Facts : Calories 533.1 calories, Carbohydrate 60 g, Cholesterol 139.6 mg, Fat 19.8 g, Fiber 1.3 g, Protein 27.4 g, SaturatedFat 7.4 g, Sodium 916.8 mg, Sugar 45.7 g

SIMPLE SWEET AND SOUR MEATBALLS



Simple Sweet and Sour Meatballs image

Make our Simple Sweet and Sour Meatballs that are paired with an incredibly delicious sauce that's easy to make and adds the perfect tangy taste.

Provided by My Food and Family

Categories     Salad Dressings

Time 15m

Yield 4 servings

Number Of Ingredients 6

12 oz. (3/4 of 16-oz. pkg.) frozen fully cooked meatballs
1 pkg. (16 oz.) frozen stir-fry vegetables (sliced green, red and yellow peppers, and white onions)
1/4 cup apricot jam
1/4 cup KRAFT Classic CATALINA Dressing
2 Tbsp. soy sauce
3 cups hot cooked instant white rice

Steps:

  • Combine all ingredients except rice in large skillet; cover.
  • Cook on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.
  • Serve over rice.

Nutrition Facts : Calories 550, Fat 26 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 1350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g

Tips:

  • Choose fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
  • Don't overcrowd the pan when browning the meatballs. This will cause them to steam instead of brown.
  • Cook the meatballs until they are cooked through. You can check this by cutting one in half to make sure there is no pink in the center.
  • Make sure the sauce is simmering before adding the meatballs. This will help to prevent them from sticking to the bottom of the pan.
  • Serve the meatballs hot with rice, noodles, or vegetables.

Conclusion:

Sweet and sour meatballs are a delicious and easy-to-make dish that can be enjoyed by people of all ages. With a few simple ingredients, you can create a flavorful and satisfying meal that is perfect for any occasion. So next time you're looking for a quick and easy dinner idea, give sweet and sour meatballs a try.

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