Go Back

Sweet and Sour Meatballs

Author Serving Up Southern


  • 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.


Meatballs can also be baked. Put on broiler pan and bake at 350 degrees for 25 - 30 minutes or until firm when touched.