Sweet and Sour Meatballs IV

Sweet and Sour Meatballs IV

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"These flavor packed meatballs are easy to make, and sure to be a hit with your family! Serve them over rice."

Ingredients 1 h {{adjustedServings}} servings 501 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 501 kcal
  • 25%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 42.3g
  • 14%
  • Protein:
  • 25.1 g
  • 50%
  • Cholesterol:
  • 116 mg
  • 39%
  • Sodium:
  • 895 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
  2. In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
  3. In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.
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Reviews 26

  1. 33 Ratings


This was pretty good but could have used a little more sauce. I baked the meatballs in the oven on a cooling rack over a cookie sheet for 20 mins. at 400 deg. - it's easier than turning them in the saucepan and also collects any fat.


Yum! Better than the chinese restaurant. The only changes I made were: had no fresh ginger so added a few dashes of ground, and had no green bell pepper so used a yellow one instead. Adding beef bouillon to the meatballs was tasty; I had never tried that before, and they were awesome. The sauce was great too; thanks for a great recipe! UPDATE: Made this again using fresh ginger...much tastier! Although this time I was short on time and used Simek's mini beef meatballs, not as good. I prefer using pineapple tidbits, other than that this recipe needs no tweaks!

Chef Mickey (aka Mickey)

OMG!!! This is an excellent dish!!! I invited friends over and made these meatballs for them. I followed the directions EXACTLY and got perfect results! The sauce was just right (not too thick, not too thin). I used ground ginger because I didn't have fresh ginger on hand (just eyeball it). The meatballs are EXCELLENT served over egg noodles (I prefer noodles instead of rice). Serve with a tossed salad and cold applesauce on the side. These meatballs are very versatile and can be served with a variety of sauces (i.e. Bar-B-Q sauce or brown gravy - just omit the pepper and pineapple!) to change things up a bit. This recipe is a winner for sure. Thanks for sharing such a great recipe!