My sisters gave me this recipe for sweet and sour meatballs years ago. They were doing most of cooking at my parent’s house at the time and this was one of there favorite recipes to make. I don’t know if they still make this recipe, but I do.
My family really enjoys it. Okay, well my daughters hate cooked pineapple, so this is not one of their favorite meals. They love fresh pineapple, but not cooked pineapple. I don’t know what is wrong with them. 🙂
I like this meal because it is a frugal and easy. I serve this over rice and it makes a great one dish meal.
- 1 egg, beaten
- 1/4 cup milk
- 1/2 cup dry bread crumbs
- 2 tablespoons finely chopped onion
- 3/4 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- 1 pound lean ground beef
- 1/2 cup Brown Sugar
- 2 tablespoons cornstarch
- 1 can (20 ounces) unsweetened pineapple chunks, undrained
- 1/3 cup cider vinegar
- 1 tablespoon soy sauce
- 1 medium green pepper, cut into bite-size pieces
- cooked rice for serving
- In a large bowl, combine the first six ingredients; crumble beef over top and mix well.
- Shape into 1-1/2-in. balls. In a skillet, brown meatballs on all sides, turning often; remove and set aside.
- Drain fat. For sauce, add the brown sugar and cornstarch to the skillet.
- Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil.
- Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat.
- Cover and simmer until tender. Return meatballs to skillet and heat through. Serve over rice.
- Note: I like to bake my meatballs in the oven. I find it easier. I bake them at 400 degrees for about 30-35 minutes or until done.
Amount Per Serving: Calories: 365Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 99mgSodium: 570mgCarbohydrates: 40gFiber: 1gSugar: 23gProtein: 25g
Nutritional values are approximate and aren't always accurate.