Friday, November 12, 2010

Sweet and Sour Meatballs

It always seems around this time of year I get really tired of what we have for dinner.  So I have been trying a lot of new things and this one is definitely a keeper.  I got the recipe here but modified it slightly.

  • Meatballs 
  • 1 pounds lean ground beef
  • 1 eggs
  • 1/2 cup dry bread crumbs
  • 1/4 cup finely chopped onion
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon seasoning salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoons Worcestershire sauce
  • 1 teaspoons granulated sugar

  • Sauce
  • 1 (20 ounce) can pineapple chunks, drained with juice reserved
  • 1/3 cup water
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon seasoning salt
  • 1 large carrot, diced
  • 1 large green bell pepper, cut into 1/2 inch pieces

I didn't think there was enough sauce so I doubled it (Using chicken broth instead of pineapple juice) but that was too much so maybe 1 1/2 times would be perfect 


  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 and mix in. Shape into one inch balls.
  3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes; set aside. I turned them halfway so they didn't get burned on the bottom.
  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. I found that after 20 minutes the green peppers were still pretty hard so I would maybe cook it a little longer.  Also we used celery instead of carrots.  

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