1 hr 20 mins
1 hr 20 mins
More Sunshine's Note:
This is an exceptional dish that is a little time consuming, but worth the effort. If you're an experienced cook, you can fry the meatballs in 2 skillets to save time, but for newer cooks it might be a little hard to watch both of the skillets at the same time.
My Private Note
Units: US | Metric
- 1 lb hamburger
- 1/2 cup dry breadcrumbs
- 1/4 cup milk
- 2 tablespoons onions, Chopped
- 1/2 teaspoon Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1/2 cup brown sugar, packed
- 1 tablespoon cornstarch
- 1 (13 1/4 ounce) can pineapple chunks
- 1 tablespoon reduced sodium soy sauce
- 3/4 cup green pepper, Chopped
- 1/3 cup vinegar
- 1 cup rice
- 2 cups water
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1Chop the onion into very small pieces.
- 2Combine the first 7 ingredients to make the meatballs; mix thoroughly.
- 3Shape into 20 1 1/2 inch balls.
- 4Cook over medium heat, turning occasionally. Cook until brown about 20 minutes.
- 5Remove meatballs from skillet; drain fat.
- 6Repeat until all of the meatballs have been cooked.
- 7Mix the brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar, and soy sauce. Heat to boiling; stirring constantly; reduce heat.
- 8Add meatballs. Cover; simmer, stir occasionally, 10 minutes.
- 9In another pan, boil 1 cup water. Add the butter, rice and salt. Cover and reduce heat; simmer 15 minutes or until all of the water is absorbed.
- 10Stir the green peppers into the sauce mixture. Cover, simmer until green peppers are tender crisp, approximately 5 minutes.
- 11Serve over cooked rice.
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Nutritional Facts for Sweet and Sour Meatballs
Serving Size: 1 (479 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 680.6
- Calories from Fat 168
- Total Fat 18.7 g
- Saturated Fat 7.7 g
- Cholesterol 138.7 mg
- Sodium 1264.5 mg
- Total Carbohydrate 94.8 g
- Dietary Fiber 2.6 g
- Sugars 42.0 g
- Protein 31.4 g