Steph's Zesty Sweet and Sour Meatballs Recipe -
Steph's Zesty Sweet and Sour Meatballs Recipe

Steph's Zesty Sweet and Sour Meatballs

Recipe by  

"These meatballs are great! I came up with them on a whim one night while searching through my pantry trying to answer the age old question, 'What's for dinner?' My family LOVES these! I have also taken them to several BBQ's and they are ALWAYS a big hit! For dinner, I like to serve them with a side of steamed minute rice to go along with the meatballs. I hope you enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  1. Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
  2. Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
  3. Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
  4. Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
Kitchen-Friendly View


  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2009

Super easy and delicious! I doubled the recipe (except for the pineapples) and replaced the other 1/2 of the called for pieapple juice w/oj. I also used fresh onion in my meatballs and added granulated garlic and a few drops of liquid smoke and 1/4c of bbq sauce to them as well. I did also reduce the milk called for and trust me, they were still PLENTY soft. My husband thought the house smelled great when he walked in the door and was more impressed when they hit his mouth. It was too simple but I still relished in the praise! ;O) Thanks for the recipe!

Most Helpful Critical Review
Sep 27, 2010

I also doubled the recipe, and used ground pork because I had pinapple pork meatballs one time at a superbowl party that were amazing! HOWEVER, this particular recipe was lacking something, just not sure what. my boyfriend loved it however, so maybe it was just me comparing it to the others i had before.

Aug 14, 2009

I made this tonight and it was great! The only thing I would do differently next time is to reduce the amount of milk. I think it was too much liquid in the meat mix... I used ground pork tonight and it worked well, too! I would make this again :)

Sep 09, 2009

Very good meatballs but I thought it kind of pointless to put in the slow cooker. I boiled the sauce ingredients in a large frying pan and after rolling the meat balls I browned them in the oven, then added them to the sauce to simmer for 20 minutes. The only thing I would do differently next time is double the sauce ingredients to make sure I have enough to serve over rice. A delicious recipe.

Feb 22, 2010

CROCKPOT advice: After combining all the ingredients, put them into a crockpot and cook for four to six hours. This allows the sauce to permeate the meatballs and increases the deliciousness at least tenfold. Short cut: used a 2 lb. pkg. of frozen meatballs and cooked them in the microwave for ten minutes per pkg. directions. Made a double batch of the sauce adding 1 cup of ketchup. Used pineapple tidbits, not chunks and cut the pepper finely.

Aug 13, 2009

Very nice meat ball recipe!! I followed all the directions and everything turned out great! The family loved them!

Apr 12, 2010

My mom loves anything w/ pineapple so I decided and my dad loves anything w/ beef, so I decided to try this recipe :) It turned out great. I had some time on my hands while my daughter napped so I made the meatballs and put them in the slow cooker on low w/ only the liquid ingredients (pineapple juice, cider vinegar, soy sauce) and the cornstarch for 3 hours. I chopped the green pepper and about 1/4 C red onion and put them in the fridge w/ the pineapple chunks. After the 3 hrs I turned the cooker up to high for 1 hr. It helped reduce the sauce so it was thicker and gooier. I turned it back to low and added the green pepper, onion and pineapple for 1 last hour. They were delicious! The sauce was a good consistency, the veggies were still slightly crisp, the pineapple was a little tender and the meatballs had time to absorb the flavors :)

Sep 11, 2009

These were terrific as appitizers. However I doubled the recipe and pureed the pineapple and added extra canned pineapple juice, and used very little worchester sauce. I made the pineapple "sauce" into a light glaze (with cornstarch). Thanks for the recipe...I will make again.


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  • Calories
  • 479 kcal
  • 24%
  • Carbohydrates
  • 59.6 g
  • 19%
  • Cholesterol
  • 119 mg
  • 40%
  • Fat
  • 16.1 g
  • 25%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 24.2 g
  • 48%
  • Sodium
  • 729 mg
  • 29%

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

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