Shortcut Sweet And Sour Meatballs Recipe

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Shortcut Sweet and Sour Meatballs

Vickie Parks


My sister Michele gave me this recipe years ago. It's always a hit when I bring a large pan (doubled batch) of this to potluck parties. But I also like to make this for dinner, which I usually serve it over cooked white rice with Hawaiian sweet rolls on the side. But it's also really good without rice. The most convenient thing about the recipe is that using frozen and canned ingredients makes this a really simple dish to toss together, and yet it's so delicious despite how easy it is to make!

Contadina sweet/sour sauce has pineapple chunks, and of all canned varieties its taste is best.

pinch tips: How to Use a Meat Thermometer


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8 to 10


5 Min


40 Min




1 pkg
frozen meatballs (about 40 in count)
2 (15-oz) can(s)
sweet and sour sauce (i prefer contadina brand the most, but any brand will work)
1 (15-oz) can(s)
pineapple chunks (don't drain)
1 large
green bell pepper, cut into bite-size pieces
2 small
sweet onions (vidalla, walla walla), each peeled and cut into 8 wedges
cooked white rice, for serving (optional)

Directions Step-By-Step

Preheat oven to 350°F.
Place meatballs on a microwave-safe dish, cover with a paper towel, and cook on high setting for 5 to 7 minutes or until thoroughly cooked.
Add sweet and sour sauce, pineapple chunks (with liquid), pepper chunks, and onion wedges to a 9x13-inch baking dish or roasting pan. Mix thoroughly with a wooden spoon. Add the cooked meatballs, and stir to combine all ingredients.
Bake for 30 to 40 minutes. It's great as is, or it's even better when served over cooked white rice.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Hawaiian/Polynesian
Other Tag: Quick & Easy