Sweet and Sour Meatballs Recipe

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I served this at an informal dinner as mini-cocktail meatballs (1" size) but in a sweet and sour sauce, rather than barbecue, and everyone loved them. Next time they will be made into larger ones as an entree served with rice. I like the combination of meats in making meatloaf or meatballs, and ground turkey or chicken would be a good choice to sub for beef or pork to reduce the fat. Baking is the no-brainer cooking method for meatballs in my book, but of course go the skillet route if you don’t want to heat the kitchen up. A good make-ahead recipe, as leftovers freeze well, so one full recipe would make one dinner for immediate use and one to freeze.

Prep time:
Cook time:
Servings: 12


Cost per serving $1.46 view details


  2. Arrange 2 oven racks, dividing oven into thirds so there will be even distance from heat at top and bottom. Heat oven to 400 degrees F.
  3. In large bowl mix all meatball ingredients.
  4. Shape into 100 mini-size meatballs 1-inch diameter size (or shape into about 60 1½-inch size meatballs for entree size.)
  5. Arrange meatballs in 2 ungreased 12" x 18" baking sheets (jelly roll pans).
  6. Bake uncovered on separate oven racks for 15-20 minutes (for mini-meatballs), or for 20-25 minutes (for entree size) switching trays half way through baking time to prevent burning. Meatballs should no longer be pink in middle, and should read 160 degrees with thermometer inserted in middle.
  7. Remove meatballs from baking sheets and add to prepared sweet and sour sauce; serve immediately.
  9. In large saucepan mix brown sugar and cornstarch. (I used a 12" electric skillet buffet server to both cook sauce and serve with meatballs - see photo.)
  10. Add enough water to reserved pineapple juice to measure 1 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
  11. Heat to boiling over medium heat, stirring constantly. Boil and stir one minute. Reduce heat, stir in pineapple and bell pepper and cook simmering for one additional minute.
  12. Add baked meatballs, coating evenly, and serve.
  13. YIELD: 100 mini-meatballs served as cocktail appetizers will serve about 25 guests (4 meatballs p/person.) For 60 1½-inch entree meatballs, figure 12 servings (5 meatballs p/person.)


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Nutrition Facts

Amount Per Serving %DV
Serving Size 220g
Recipe makes 12 servings
Calories 409  
Calories from Fat 182 44%
Total Fat 20.15g 25%
Saturated Fat 7.19g 29%
Trans Fat 0.61g  
Cholesterol 98mg 33%
Sodium 709mg 30%
Potassium 419mg 12%
Total Carbs 37.06g 10%
Dietary Fiber 1.1g 4%
Sugars 28.36g 19%
Protein 19.23g 31%
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  • Jason Brooks
    January 22, 2014
    How much corn starch do you use? The corn starch isn't listed in the ingredients. :)
    1 reply
    • Salad Foodie
      January 22, 2014
      Whoops - I didn't realize I left out the cornstarch measurement! Without having access to the original recipe right now (I am on vacation) I will give the eHow.com formula of 1 tablespoon cornstarch for each cup of liquid.Therefore in this recipe the pineapple juice, water, vinegar and soy sauce measure close to 2 cups, so 1.5 to 2 tablespoons of cornstarch would be sufficient to thicken. I will correct the recipe sometime soon. Thanks for pointing this out!
    • ShaleeDP
      April 16, 2013
      Meatballs are normally in the kiddie favorite list. This is another version that I think the adults would enjoy much as well.-

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