Lana's Sweet and Sour Meatballs Recipe


45 m | 6 servings

3 tablespoons distilled white vinegar
2 eggs
3 tablespoons cornstarch
1 large carrot, diced
1/2 teaspoon ground ginger
2 teaspoons Worcestershire sauce
1/2 teaspoon seasoning salt
2 pounds lean ground beef
2 teaspoons granulated sugar
1/2 cup packed brown sugar
1/3 cup water
1 cup dry bread crumbs
1 large green bell pepper, cut into 1/2 inch pieces
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/2 teaspoon ground black pepper
1 teaspoon seasoning salt
1/2 teaspoon ground ginger
1/2 cup finely chopped onion
1 tablespoon soy sauce


Prep: 45 m | Cook: 55 m

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. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
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.