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tangy pineapple sweet-sour meatballs

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

This is another old recipe that I kept from the Vancouver Sun newspaper. I tweeked it a bit to update the ingredients and the seasoning (less salt). You could use your own meatball recipe or even buy prepared meatballs and just use the sauce part of this recipe. Your family will enjoy it.

yield 4 or 5
prep time 20 Min
cook time 15 Min
method Stove Top

Ingredients For tangy pineapple sweet-sour meatballs

  • MEATBALLS
  • 1 lb
    ground beef
  • 1/2 c
    dried bread crumbs
  • 1/4 c
    finely chopped onion
  • 1 Tbsp
    worcestershire sauce
  • 2
    eggs
  • 1 1/2 tsp
    salt
  • 1/2 tsp
    pepper
  • SAUCE
  • 1 Tbsp
    oil
  • 1 can
    19 oz pineapple chunks in natural juice
  • 2 Tbsp
    vinegar
  • 4 tsp
    cornstarch
  • 2 Tbsp
    brown sugar
  • 1/2 tsp
    salt
  • 3 c
    cooked rice
  • 1
    green pepper cut in 1/2 inch squares
  • 1
    tomato, coarsely chopped

How To Make tangy pineapple sweet-sour meatballs

  • 1
    Combine first seven ingredients and shape into meatballs about 1 1/2 inches in diameter.
  • 2
    Heat oil in skillet. Add meatballs, brown all over and cook until meatballs are cooked through. Remove from skillet and reserve. Drain fat from skillet.
  • 3
    Drain pineapple and reserve the juice. Add enough water to the juice to make 1 1/2 cups. Mix cornstarch with the brown sugar. Add pineapple liquid, cornstarch mixture, vinegar and 1/2 tsp salt to the skillet. Cook over moderate heat, stirring constantly, until sauce is smooth and glossy.
  • 4
    Add meatballs, pineapple and green pepper to the sauce. Cook over low heat for about 5 minutes to heat through.
  • 5
    To serve: stir tomato into the hot cooked rice; spoon meatball and sauce over the rice.
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