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The Best Sweet and Sour Pork Meatballs

The Best Sweet and Sour Pork Meatballs

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Maureen E.

This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 288 kcal
  • 14%
  • Fat:
  • 15.3 g
  • 24%
  • Carbs:
  • 25g
  • 8%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1056 mg
  • 42%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
  3. While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.
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Maureen E.

This is my recipe, so I didn't wat to rate it but I had to in order to post this comment. I made them last night and added a tablespoon of ginger puree to the meat mixture and it was delicious. I made just a half batch because there were only 6 of us and they were gone by 9pm!


I used crushed pineapple juice. Kids liked it but I was not impressed.


OMG! Did I read that right...2 cups of vinegar??? The only way to make this edible was to wipe the sauce off the meatballs. Nope, will not make this again. Sorry!