Sweet and Sour Pineapple Meatballs



  • 2 lbs lean ground beef
  • 2 large eggs
  • 1⁄2 cup fine dry breadcrumb
  • 1 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 1⁄2 teaspoons Worcestershire sauce
  • 1⁄4 teaspoon garlic powder


  • 1 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure (it will be)
  • 1⁄4 cup white vinegar
  • 1 1⁄2 tablespoons soy sauce
  • 1 1⁄2 teaspoons Worcestershire sauce
  • 1 (14 ounce) can pineapple tidbits, juice drained and reserved (see above)


Preheat oven to 350F degrees.
First, make the meatballs: combine all meatball ingredients (there’s 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
Add vinegar, soy sauce and Worcestershire sauce; stir.
Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
Bake in preheated oven for 30 minutes.
If you want a lot, this recipe doubles well.


Share This Article