9 Reviews

Terrific recipe! Tasty and the leftovers were even better! After reading the reviews, I substituted pineapple juice for 1/2 of the vinegar. When checking the meatballs though, I added the vinegar back to the mix. I also added a drained can of bamboo shoots because I had the extra liquid. We were very happy with the dish and it's a recipe I'll use again & again. The recipe makes tons and the meatballs are bathed in a lovely light colored sauce. It is a wee tart, but more than sweet enough to be pleasing. I served with Asian Inspired Rice #467378. Thank you for sharing the recipe ! :-)

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Susie D May 13, 2012

This was good, but the vinegar was a lil "overwhelming". If I adjust the vinegar then it would be perfect! Thanks so much- made for ZWT6 Asia.

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kellychris May 21, 2010

i'm not a huge sweet & sour person, but this was pretty good! had some homemade venison meatballs and some fresh pineapple i wanted to use up so i doubled the sauce recipe, omitting peppers and adding in onions and a little oj since i didn't have the pineapple juice. forgot to put in the margarine too but tasted good to me. 5yo DD said it's her "most favoritest dinner ever!" and requested the leftovers in her lunch for tomorrow! i think i'll make this into rice bowls, some w/ chicken and some w/ pork and freeze for quick lunches, thanks for a keeper that i'll be using often!

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MuddyMommaPottery October 08, 2008

Thumbs up on this one, it's a keeper. I think I'll play with this one and try cooked chicken breasts and maybe some other appropiate sauted veggies. This is gonna be fun to play with!

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Kari936 April 23, 2008

I took these to an office gathering and they were a huge hit. Everyone wanted the recipe! As a time saver, I used small frozen italian meatballs(defrosted). I also made my sauce the night before, got to work, put everything in my crockpot (including the green pepper), turned it on high and in an hour -great meatballs. This is a keeper!

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beth622s December 21, 2007

Really yummy, and brought back childhood recipes of a recipe I used to make from an old Betty Crocker cookbook. The sauce is a really good take on sweet and sour - with the worcestershire sauce and pepper adding a nice touch of savouriness. We all really enjoyed this. Thanks, Nimz, for a keeper.

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evelyn/athens October 17, 2007

This dish was sooo good and it was quick and easy to make. We loved the tangy sweet n sour sauce with the pineapple chunks and the tender meatballs. I served this over steamed jasmine rice. It was wonderful. I didn't have any green peppers so I subed with coarsley chopped sweet onion. Thanks so much for sharing ~Nimz~.

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Baby Kato April 09, 2007

These ended up tasting great but I had to make a few adjustments. The sauce had too much of a vinegary taste for me so added the juice from the pineapple and 2 tablespoons of plum sauce. Also, after 50 minutes at 300 the meatballs were still not cooked in the center. I finished by simmering on top of the stove for about 20 minutes. I was a little concerned because of the pork and wanted to be sure they were cooked. And I did brown them first. They ended up delicious but I think I might try them at a higher oven temp.

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CoolMonday April 30, 2006

Great Sweet & Sour flavor-I made these a little larger (about golf ball size) to serve as my meat course but I"ll tell you these would be fabulous appetizers just 1" as the recipe says. One thing I thought was great - just add the green pepper 10 minutes before removing from the oven - I even did mine 5 minutes before-it allows the pepper to remain green and crisp I served hem with noodles, steamed green cabbage and Apple squash - great blend of flavores and a great meal thenks dcmac! — posted Sep 22, 2004 Addwd comments I forgot to mention that I used crushed pineapple. I think the chunks would look lovely but I didn't have any on hand.

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Bergy September 23, 2004
Sweet & Sour Meatballs