Lana's Sweet and Sour Meatballs Recipe - Allrecipes.com
Lana's Sweet and Sour Meatballs Recipe
  • READY IN 1 hr

Lana's Sweet and Sour Meatballs

Recipe by  

"A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
  2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
  3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
  4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
  5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 35 mins
  • READY IN 1 hr
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Reviews More Reviews

Most Helpful Positive Review
Dec 30, 2003

Delicious recipe! As other reviewers have mentioned, the amount of sauce is very scant in proportion to the meatballs (this made about 50 one-inch meatballs). If you're serving as an appetizer, I'm sure the single batch of sauce is fine. But if you're serving as a meal and like enough sauce to flavor your rice as well, you'll definitely need to double the sauce recipe. I did so (using 4 TBS cornstarch) and it made just the right amount. I think I will increase the oven time for the meatballs to 20 mins next time since I believe they'll hold together a little better in the sauce if they're cooked just a tad longer in the oven first. I added the pineapple chunks during the last 5 mins of simmering as suggested by another reviewer. I'm sure this yummy sauce would work well with just about any kind of meat. Thanks for a wonderful recipe! :-)

 
Most Helpful Critical Review
Nov 04, 2004

Very, very sweet. I took the advice of another reviewer and added some ketchup -- still too sweet. I added red pepper flakes -- still too sweet. I added mustard -- better, but still sweet. It's pretty good, but I think next time I'll use the pineapple juice but not use the fruit and see if that helps.

 
Jan 05, 2004

This recipe was simple and easy to follow - the results were yummy too. However, the amount of sauce indicated isn't nearly enough to allow for a proper simmer, so you should probably make 1.5 times the amount or double it. If you are in a hurry (or wish to confirm that the meatballs are thoroughly cooked), you can let the meatballs bake a little longer (additional 5 minutes), while you prepare the sauce. FYI - The finished product will almost fill a 9" x 13" container (depending on the amount of the sauce).

 
Feb 06, 2008

Still the best sweet and sour meatball recipe ever! Need a fast dinner? Use the sauce recipe with store bought meatballs and use frozen bell pepper slices. The sauce is great over chicken too. HINT**Don't add any salt to the sauce until after you have added the soy sauce. It can make a big difference! I had never thought to cook meatballs in the oven before, this works great!

 
Jul 30, 2005

This is a family favourite at our house! I omit the carrot, green pepper, onion, and ginger, for personal preference, and use crushed pineapple. (my husband hates pineapple but likes it crushed in this recipe! lol) I half the recipe but make the full recipe for the sauce. I serve it over rice, I have made this several times and it always turns out great! Thanks Lana!

 
Dec 04, 2003

Outstanding! The meatballs were delicious. VERY tasty...I cut the meatball recipe in half and used the same amount of sauce without cutting that part in half and it was just enough sauce. Would even double the sauce next time and still only use 1 lb. of ground beef. Hubby said he could eat these meatballs every night! I served it over brown rice and it was a hit! Great recipe. I can't say enough good about it!

 
Jan 25, 2004

Some of the best meatballs I have ever tasted. I doubled the recipe and made two batches, one for each party. Everyone loved the recipe so much at each party, I was told I need to make it for every family party. In addition - I have since made this for a family reunion. Other extended families came up to me and told me they KNEW these were not frozen meatballs from the store. I was referred to as the 'meatball girl' and they have begged me to share the recipe with them. I am telling you - this is a great recipe for meatballs! When I was done making these meatballs, I transfered it to a crockpot and left it on low and it kept them nice and warm for the party. A must make.

 
Aug 27, 2003

The meatballs were one of the best I've made so far, hence the 5 star rating. I enjoyed the sauce, but it was a tad too thick in my opinion. I would reduce the cornstarch down to 2 tbls next time. I added a dash of allspice to the meatball mixture and left out the carrots. I'll definitely use this recipe again for the meatballs and serve them with spaghetti. Good recipe Lana.

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 42.1 g
  • 14%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 27.4 g
  • 55%
  • Sodium
  • 479 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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