Sweet and Sour Meatballs IV Recipe - Allrecipes.com
Sweet and Sour Meatballs IV Recipe
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Sweet and Sour Meatballs IV

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"These flavor packed meatballs are easy to make, and sure to be a hit with your family! Serve them over rice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
  2. In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
  3. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.
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Reviews More Reviews

Most Helpful Positive Review
Jun 22, 2014

Yum! Better than the chinese restaurant. The only changes I made were: had no fresh ginger so added a few dashes of ground, and had no green bell pepper so used a yellow one instead. Adding beef bouillon to the meatballs was tasty; I had never tried that before, and they were awesome. The sauce was great too; thanks for a great recipe! UPDATE: Made this again using fresh ginger...much tastier! Although this time I was short on time and used Simek's mini beef meatballs, not as good. I prefer using pineapple tidbits, other than that this recipe needs no tweaks!

Most Helpful Critical Review
Jun 21, 2003

This was pretty good but could have used a little more sauce. I baked the meatballs in the oven on a cooling rack over a cookie sheet for 20 mins. at 400 deg. - it's easier than turning them in the saucepan and also collects any fat.

Jul 18, 2008

OMG!!! This is an excellent dish!!! I invited friends over and made these meatballs for them. I followed the directions EXACTLY and got perfect results! The sauce was just right (not too thick, not too thin). I used ground ginger because I didn't have fresh ginger on hand (just eyeball it). The meatballs are EXCELLENT served over egg noodles (I prefer noodles instead of rice). Serve with a tossed salad and cold applesauce on the side. These meatballs are very versatile and can be served with a variety of sauces (i.e. Bar-B-Q sauce or brown gravy - just omit the pepper and pineapple!) to change things up a bit. This recipe is a winner for sure. Thanks for sharing such a great recipe!

Feb 17, 2006

AMAZING!!! I changed the recipe a little--I didn't have beef bouillon, so that wasn't added at all. For the meatballs I used 1.2 lbs ground turkey and only added 1/3 cup bread crumbs and added a dash of soy sauce and minced garlic. I then cooked the meatballs about 3/4 of the way through in a little bit of canola oil before I added the sauce. I made the sauce exactly how it said minus adding the pineapple chunks at the end. It was absolutely delicious!! I served it over rice! You could add additional veggies to make it a meal--onions, water chestnuts, pea pods, etc. Overall--DELICIOUS!

Dec 06, 2007

I made these meatballs for Thanksgiving. We have some in the family who aren't crazy about turkey. I made a double batch and followed the recipe as is , except that after the meatballs were cooked I dumped everything in a crockpot to cook. These turned out great and my husband has already requested them for our family Christmas party.

Apr 13, 2004

Very good! I really liked the sauce, although I might add a little more pineapple juice next time. Not too sweet and not too sour!

Sep 27, 2010

This meal was pleasant in many ways, although there was not enough juice to our liking. The flavor was splendid! I made this with my grandson, Noah. It was our first endeavor cooking together. We will do more cooking!!! We would recommend this to everyone! We did replace the brown sugar with Splenda brown sugar and no one could tell. It is our secret!!!

Nov 16, 2008

I doubled this recipe and used ground pork instead of beef I partialy cooked the meatballs then threw them into the slow cooker with the sauce on low for about 4-5 hours and it came out great! My whole family loved it.


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  • Calories
  • 501 kcal
  • 25%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 116 mg
  • 39%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 25.1 g
  • 50%
  • Sodium
  • 895 mg
  • 36%

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

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