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


"I grew up in Japan, and my Mother got this recipe from some Catholic nuns there during the 50's. It's been a family favorite ever since. If you're a vegetarian, try this sauce with vegetables only. It's wonderful that way also!"
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1 h servings 341 cals
Original recipe yields 6 servings


  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a mixing bowl, combine the ground beef, egg, cornstarch, salt, diced onion and pepper. Form into 1 inch meatballs; about 20.
  2. In a large skillet over medium heat, brown the meatballs; drain fat and set aside.
  3. Heat the oil in a large saucepan over low heat. Pour in the pineapple juice and simmer for a few minutes.
  4. In a small bowl, combine the 3 tablespoons of cornstarch, soy sauce, vinegar and water. Stir until smooth and pour into the pineapple juice. Add the sugar and simmer until thickened, stirring constantly.
  5. Place the meatballs, pineapple pieces, green pepper, carrot and onion into the sauce mixture. Heat thoroughly.

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Read all reviews 63
  1. 75 Ratings

Most helpful positive review

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 mea...

Most helpful critical review

These were okay, I had some left over pineapple to use up, so thought I'd give this recipe a try. Other than using fresh pineapple, I followed the recipe and was not overly impressed. I didn't...

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Least positive

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 mea...

This was pretty good. I did make some changes. I was leary about putting cornstarch in the meatballs so I substituted dry bread crumbs. Instead of frying the meatballs I cooked them in the oven....

Outstanding recipe, Poni! My family loves these meatballs, and the sauce is soooo good!

Very good recipe! My suggestions: Double the sauce ingredients if you are serving over rice. Want to cut calories? Use splenda instead of sugar. Spray Pam in pan prior to browning meatballs a...

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 ...

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 ...

Absolutely awseome! You can double the sauce as most here have suggested, or use half pork, half beef, (that's what I did...excellent) but whatever you do, make it! Your loved ones will think yo...

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...

Great! Added chunks of pineapple to the meat prior to making the meatballs. Added just a little zest, and blended great with the rest of the recipe. Served over rice.