Reviewed: Sep. 21, 2009

Good recipe.The beef meatballs were ok but maybe if they were pork the meat taste would be milder and more complimentary to the sweet sour sauce. Will have to try it with ground pork next time. I started the sauce (added a few chili flakes) in my skillet but then let it thicken with the meatballs in my slow cooker for 4 hours on low (longer is better) but added the veggies only at the last hour of cooking. The meatballs were softer after soaking in the sauce overnight so it was better the next day.I'll make this recipe again since I can easily tweak it to my liking if I want some extra flavour.

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LADYGWYN

Cooking Level: Expert

Home Town: Longueuil, Quebec, Canada

Living In: Coquitlam, British Columbia, Canada

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Reviewed: Aug. 29, 2009

I tripled this recipe for a party and it turned out great! I also split the sugars, half brown, half white, and I used my own meatball recipe. I didn't use quite as much cornstarch as the sauce called for and I let the veggies and meatballs simmer in the sauce for about an hour, then they sat in the fridge overnight. It was delicious and easy. I will use this recipe from now on!!! Loved it!

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TmacD

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Reviewed: Jul. 27, 2009

Soooooo delicious! I'm a vegetarian so I used soy "meatballs." I doubled the sauce and added a bunch more veggies. The sauce was the perfect combination of sweet and sour. This was quick and easy to make and yummy to eat. Thanks for the great recipe!

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velvetallyn

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Reviewed: Apr. 22, 2009

This is really authentic. We had it over garlic fried rice with veggie egg rolls. I didn't really care for the meatballs, but I'm not really a fan, even in Italian food. I did enjoy the veggies and I liked the taste of the sauce. Hubby, who loves this sort of food, really enjoyed it.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 6, 2009

I followed the recipe exactly with the exception of doubling the sauce. I loved the flavor in the sauce but the combination of the meatballs and the sauce didn't work for me. I might have liked a lighter meatball made with chicken or turkey. The sauce would be yummy over chicken or shrimp.

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ROSIESTOES

Cooking Level: Intermediate

Living In: Prescott, Arizona, USA

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Reviewed: Jan. 4, 2009

I followed the recipe as written with amazing results. I was really surprised that i didnt have to tweek the sauce at all. I did find it to be a lil to sweet so next time i will reduce the sugar. It was still delicious! Will be making this recipe again for sure!

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ALFANN02

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Oct. 30, 2008

I've made this recipe before, and definitely recommend doubling the sauce. I also toss in a little lemon or lime juice for extra tartness. Last night, though, in a fit of crazy brilliance, I threw in some fresh cranberries with the pineapple juice, and later added a couple of spare jalepenos! Sure the cranberries turned the leftovers a very unique shade of purple - but the flavour was GREAT! And a nice little zip to boot!

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Stacey G.

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 11, 2008

This was so good. It's such a great way to use pineapple and ground beef together. My husband was skeptical when I told him about this recipe, but he loved it. I will definitely be making this again.

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Christina W.

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

Very good. I boiled the meatballs to cut back fat. Added mushrooms just because I like mushrooms.

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Shannon J.

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Greenbrier, Tennessee, USA

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Reviewed: Apr. 28, 2008

Very yummy - taste like we Chinese restaurant sweet & sour. Very sweet too but everyone loved them. I used homemade ground turkey meatballs.

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DMFORCIER

Living In: Rochester, Massachusetts, USA

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Reviewed: Apr. 8, 2008

This received a luke warm reception from the family. It wasn't bad---actually the sauce was good, but, we didn't care for the beef w/sweet & sour sauce...prefer chicken.

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tizzylizz

Cooking Level: Expert

Home Town: Milford, Michigan, USA

Living In: Apex, North Carolina, USA

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Reviewed: Apr. 5, 2008

I doubled the sauce for these meatballs. My daughter and I are also vegetarian, so I made the meatballs using GimmeLean soy, and they were great. I think the sauce is very good, but my husband thought it was too sweet. Next time I make it, I will try adding lemon juice as suggested by another reviewer.

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Kelly

Cooking Level: Expert

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Reviewed: Mar. 18, 2008

I have made this recipe twice, and there is just enough sauce. The first time I doubled the sauce as others had mentioned. It made too much sauce, and all we tasted was the sauce. The second time we kept the recipe as is, and it was perfect. As for the meatballs, I was leary about using cornstarch, but I did and they were the best meatballs I tasted. They were moist, delicate and just melts in your mouth.

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afwife03

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Reviewed: Mar. 13, 2008

my 6 yr old ate three HUGE meatballs.....definately a family fave! i put extra pineapple, and carrots and celery for extra crunch.

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freckles

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2008

There was literally nothing left!! Everyone loved this dish and it was easy. I doubled the sauce, as some here suggested, and I didn't have cornstarch, so I just used some flour. Next time I might consider using frozen meatballs, to speed up the process a bit.

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suzannyo

Cooking Level: Beginning

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Reviewed: Feb. 1, 2008

I have tried other recipes, and this one is my family's favorite. I always make extra for left overs too. I do add more veggies though. Always extra peppers and sometimes celery too. What ever I have that might work.

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LAURYGIRL

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Reviewed: Jan. 9, 2008

Another great use for hamburger. This turned out very good. My family really enjoyed this dish. I used dried minced onion in the meatballs. I sauteed the onion and the green pepper strips with the meatballs just before I poured the sauce over. I used rice vinegar. My husband isn't a pineapple fan, so he just picked the meatballs out of the sauce, but even he enjoyed this dish. I'll keep this recipe in my file, thanks so much!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Oct. 1, 2007

excellent my family loved these....

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B.J.

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jul. 12, 2007

The sauce tasted good, but was too thick. Leftovers for lunch the next day had a really strong vinegar flavor.

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Ellen Pfeiffer

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Reviewed: Jun. 14, 2007

This was great but I made it a little better. First the sauce must be a clear color and takes over the flavor of the meat. The meat also needed a little help. This is what I did. For the meatballs, I added 1 TBS of Worcestershire Sauce and used 1 TBS Arrowroot instead of the other starches because there is no flavor and it is clear. For the sauce, I substituted again Arrowroot for the other starch mixture for a clear and no aftertaste thickener. I also changed the 1/2 cup sugar to 1/4 cup white sugar and 1/4 cup Brown sugar and I added 1 TBS Lemon Juice for tartness. This turned out clean, clear with a lot of sweet/sour flavor. My family of 62 people, all home styled Chefs thought it was great. I married a Russian. Need I say more?

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Robert Haney

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

Living In: Simferopol, Crimea (Autonomous Republic), Ukraine

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Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu)

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