The Best Sweet and Sour Meatballs Recipe

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Most Helpful Positive Review

Dec 28, 2007

I make a similar Sweet and sour meatball. I find that adding 1/4c of ketchup really adds a tangy flavour that this recipe seemed to lack . I also substitute flour with cornstarch. It gives the meatballs a beautiful glazed effect.

—Rochelle Marie

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Most Helpful Critical Review

Jul 19, 2010

Although this recipe is super easy, it is not really great. It was fine, but I will not make it again.

—luv2cook

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441 Ratings

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Jan 09, 2006

I made the sauce, substituting the pineapple juice for water and cutting the brown sugar in half. I also added about 1/4 - 1/2 tsp of dry mustard, for a little twang. I cheated a little and used store bought frozen meatballs that were heated in the oven. Threw the meatballs in a crockpot, threw the cooked sauce over it and let it hang out for an hour. It was a hit with everyone, including teenagers!

—LLCHOW

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Dec 29, 2003

This was terrific. The only changes I made was to use about 1/4 cup of onion flakes instead of regular onion and I almost doubled the recipe. I still did not have any leftovers. My kids loved it. I also cooked my meatballs first in the oven for 20 minutes to keep them from breaking apart and then I don't have to watch them. Much easier that way.

—BRLARSEN

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Dec 17, 2003

This sweet and sour recipe was excellent! I've tried many, this one is a keeper. It was also nice to have beef with sweet and sour instead of chicken or pork always. I will be making this sauce for lots of things besides these meatballs.

—OSPREY

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Sep 30, 2003

I was looking for something different to make with hamburger. This was an excellent change of pace. I served it over white rice and with a tossed salad. I added some drained crushed pineapple to the sauce for a little extra flavor. I also browned the meatballs and then placed them in a casserole and covered them with the sauce and baked at 350 degrees for 30-40 minutes covered with aluminum foil.

—MAMABEAC

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Apr 10, 2003

Making the meatballs I added bread pieces soaked in milk instead of bread crumbs and added an additional egg. With the sauce I used apple cider vinegar instead of white vinegar. Chicken broth instead of water. To top it off added pineapple chunks and green onion to garnish. It was exceptionally delicious, the sauce is also excellent for spareribs and chicken.

—GIRLI_E

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Feb 08, 2006

After frying the meatballs and thickening the sauce,I placed the cooked meatballs in the oven to complete the cooking process. These meatballs certainly live up to their name. Absolutely delectable.

—willis

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Nutrition

Calories
517 kcal
26%

Carbohydrates
67.1 g
22%

Cholesterol
129 mg
43%

Fat
16.8 g
26%

Fiber
0.9 g
4%

Protein
24.5 g
49%

Sodium
812 mg
32%

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

Nutritional Information

The Best Sweet and Sour Meatballs

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 517
** Calories from Fat: 151

% Daily Value *
** Total Fat 16.8g 26 %
** Saturated Fat 6.4g 32 %
** Cholesterol 129mg 43 %
** Sodium 812mg 32 %
** Potassium 374mg 10 %
** Total Carbohydrates 67.1g 22 %
** Dietary Fiber 0.9g 4 %
** Protein 24.5g 49 %
** Sugars 55.4g
** Vitamin A 1 %
** Vitamin C 2 %
** Calcium 10 %
** Iron 36 %
** Thiamin 14 %
** Niacin 77 %
** Vitamin B6 19 %
** Magnesium 11 %
** Folate 21 %

* 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.