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Sweet N Sour Meatballs

By: Diana Thomas

"I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner."

Rate/Review | Read Reviews (23)

What to Drink?
	Zinfandel

Prep Time:
20 Min

Cook Time:
20 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 egg
1 medium onion, finely chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound lean ground beef
2 tablespoons vegetable oil
SAUCE:
1 (20 ounce) can pineapple chunks, undrained
2 medium green peppers, julienned
1/2 cup sugar
3 tablespoons cider vinegar
1 tablespoon vegetable oil
1 tablespoon soy sauce
3 tablespoons cornstarch
1/3 cup cold water

Directions

In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain.
To skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink.
Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.