Tangy Pineapple Sweet-Sour Meatballs

Tangy Pineapple Sweet-sour Meatballs

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Elaine Douglas


This is another old recipe that I kept from the Vancouver Sun newspaper.
I tweeked it a bit to update the ingredients and the seasoning (less salt).
You could use your own meatball recipe or even buy prepared meatballs and just use the sauce part of this recipe.
Your family will enjoy it.


☆☆☆☆☆ 0 votes

4 or 5
20 Min
15 Min
Stove Top



  • 1 lb
    ground beef
  • 1/2 c
    dried bread crumbs
  • 1/4 c
    finely chopped onion
  • 1 Tbsp
    worcestershire sauce
  • 2
  • 1 1/2 tsp
  • 1/2 tsp

  • 1 Tbsp
  • 1 can(s)
    19 oz pineapple chunks in natural juice
  • 2 Tbsp
  • 4 tsp
  • 2 Tbsp
    brown sugar
  • 1/2 tsp
  • 3 c
    cooked rice
  • 1
    green pepper cut in 1/2 inch squares
  • 1
    tomato, coarsely chopped

How to Make Tangy Pineapple Sweet-Sour Meatballs


  1. Combine first seven ingredients and shape into meatballs about 1 1/2 inches in diameter.
  2. Heat oil in skillet. Add meatballs, brown all over and cook until meatballs are cooked through. Remove from skillet and reserve. Drain fat from skillet.
  3. Drain pineapple and reserve the juice. Add enough water to the juice to make 1 1/2 cups. Mix cornstarch with the brown sugar. Add pineapple liquid, cornstarch mixture, vinegar and 1/2 tsp salt to the skillet. Cook over moderate heat, stirring constantly, until sauce is smooth and glossy.
  4. Add meatballs, pineapple and green pepper to the sauce. Cook over low heat for about 5 minutes to heat through.
  5. To serve: stir tomato into the hot cooked rice; spoon meatball and sauce over the rice.

Printable Recipe Card

About Tangy Pineapple Sweet-Sour Meatballs

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: Chinese
Other Tags: For Kids Heirloom

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