Lana's Sweet and Sour Meatballs

Lana's Sweet and Sour Meatballs


"A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice."

Ingredients 1 h {{adjustedServings}} servings 427 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 42.1g
  • 14%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
  2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
  3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
  4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
  5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
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Reviews 512

  1. 661 Ratings


Delicious recipe! As other reviewers have mentioned, the amount of sauce is very scant in proportion to the meatballs (this made about 50 one-inch meatballs). If you're serving as an appetizer, I'm sure the single batch of sauce is fine. But if you're serving as a meal and like enough sauce to flavor your rice as well, you'll definitely need to double the sauce recipe. I did so (using 4 TBS cornstarch) and it made just the right amount. I think I will increase the oven time for the meatballs to 20 mins next time since I believe they'll hold together a little better in the sauce if they're cooked just a tad longer in the oven first. I added the pineapple chunks during the last 5 mins of simmering as suggested by another reviewer. I'm sure this yummy sauce would work well with just about any kind of meat. Thanks for a wonderful recipe! :-)


This recipe was simple and easy to follow - the results were yummy too. However, the amount of sauce indicated isn't nearly enough to allow for a proper simmer, so you should probably make 1.5 times the amount or double it. If you are in a hurry (or wish to confirm that the meatballs are thoroughly cooked), you can let the meatballs bake a little longer (additional 5 minutes), while you prepare the sauce. FYI - The finished product will almost fill a 9" x 13" container (depending on the amount of the sauce).


Still the best sweet and sour meatball recipe ever! Need a fast dinner? Use the sauce recipe with store bought meatballs and use frozen bell pepper slices. The sauce is great over chicken too. HINT**Don't add any salt to the sauce until after you have added the soy sauce. It can make a big difference! I had never thought to cook meatballs in the oven before, this works great!