Every time I make these Sweet and Sour Meatballs my mind wanders to so many places. I think of all the past Christmas parties, New Year’s Eve parties, birthday parties, baby showers, wedding showers, fall get-togethers…the list goes on and on. I’ve used this recipe for every past occasion I can think of, at least once. More than once most of those times because, well, why would you not want these any time an opportunity arises?
Sweet and Sour Meatballs are a great appetizer. I usually keep mine in a crock-pot during get-togethers so they stay warm. The pineapple and green pepper are a great combination, and they are complementary to the meatballs in taste and color.
We also love eating Sweet and Sour Meatballs over rice as a meal. When I make this as a meal I double the glaze so there is enough to soak through the rice. This sweet and sour “gravy” is delicious, and you’ll want to make sure you have plenty. I only double the glaze when I’m serving it over rice.
Making your own meatballs does take some time. But in the end, there is no comparison in texture and flavor. Some time ago, I didn’t have as much time for preparation and decided to picked up a reputable brand of meatballs from the store. I was appalled at how rubbery the texture was. Gross. Next time, I’ll only make these when I have enough time to prepare the meatballs myself. No more trying to rush them along in time for an impromptu get-together. The sacrifice in the quality of meat isn’t worth it.
Sweet and Sour Meatballs
- 2 lbs. ground round
- 3/4 cup bread crumbs
- 1 onion
- 2 eggs
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 teaspoon ginger optional
- 1/2 cup milk
- 1 tablespoon shortening
For the glaze:
- 2 tablespoons cornstarch
- 1/2 cup brown sugar
- 1 13 oz. can pineapple tidbits, drained, reserve juice
- 1/3 cup vinegar
- 1 tablespoon soy sauce
- 2 green peppers chopped
Thoroughly mix the beef, bread crumbs, onion, eggs, salt, pepper, ginger, and milk.
Shape meat mixture into small balls, about 1 inch.
Melt shortening in a skillet; brown and cook meatballs. Meatballs will be firm to the touch when done. When done, remove and drain on paper towels.
For the glaze:
Mix cornstarch and sugar together; stir in the reserved pineapple juice, vinegar and soy sauce until smooth. Pour into a pan and cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Add meatballs, pineapple, and green pepper to the glaze and heat through.
Recipe NotesMeatballs can also be baked. Put on broiler pan and bake at 350 degrees for 25 - 30 minutes or until firm when touched.
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