Sweet and Sour Meatballs

  • 1 pound hamburger
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup milk
  • 2 T. chopped onion
  • 1 tsp. salt
  • 1/2 tsp Worcestershire sauce
  • 1 egg
  • Sauce:
  • 1/2 cup brown sugar
  • 1 T. cornstarch
  • 1 -can (13 ? oz) pineapple chunks, drained (save juice)
  • 1/3 cup cider vinegar
  • 1 T. soy sauce
  • 1 small green pepper, cut into julienne

Preheat oven to 350 degrees F.

Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.

Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.

A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

View All

Cooking Tips
Loading review filters...

    38 Reviews
    4 38
    0/1000 characters
    Your Rating:
    Sort by: 
    I made this recipe for a party and everyone loved it and wanted the receipe. It's easy and such a great addition to any appetizers you have! We also love this over rice as well, as a meal. I add onions to my recipe.
    This was sooo close to what I remembered as a kid! Yum! I took this basic recipe and made some changes for my own liking but that is a norm for me - I made porcupine meatballs with rice, less milk, extra egg, some seasonings, half of a onion thinly dices and chili flakes. Then I doubled the sauce but didn't double the vinegar (white), added jalapeno jelly, chili flakes, ginger, a little less brown sugar, 40 oz of pineapple chunks with juice, more cornstarch and served it over rice. It was so affordable and made a ton! I can't wait until lunch tomorrow to warm up my leftovers. Yay!
    I used a 20 oz can of chunk pineapple, a sliver of a slice of onion (finely chopped and put an additional tablespoon of brown sugar. To make more of the sauce to cover all the meatballs, I added 1 cup of weak beef bullion and let it cook down a while before serving....BIG HIT!! Thanks.
    Loved it added an 8oz can of tomato sauce to make them Hawaiian Meatballs!
    Tried this recipe after reading all the poitive reviews..should have paid more attention to the negative ones.WAY too sour for my husband and my liking.The meatballs were pretty tasteless.Ended up adding a bunch of things to make it edible.Honey bbq sauce,plain bbq sauce,and worcestershire sauce.After the long simmer,it was pretty decent.I'd say about a 3 1/2 stars.I did not use a crock pot,instead simmered in saucepan.Thickness of the sauce was fine,just not what we were expecting.
    My dad made this when I was growing up, and this was just like his. I used a soy substitute for the beef since I'm a vegetarian and it turned out perfect. I used a sautee pan for the sauce and added the "meat"balls in after it came to a boil, perfect texture in the sauce. Will make again!!
    I made these meatballs for Super Bowl Sunday. They were GREAT. Only I doubled the amount of cornstarch. Since using a crockpot, I did not want the sauce to thin. I will make these again and again!!
    made these meatballs for a wedding shower and they were very good...no leftovers to take home
    I have used the recipe several times and it is always a hit. I usually double the recipe for the sauce. It tastes even better the next day. I will use the recipe forever.
    This is the same as the Betty Crocker recipe from years ago, though sadly, was omitted from one of the later cookbooks. It was first meatball recipe I ever made (30 years ago) and though I?ve tried numerous others, I always go back to this one.Just the best!

    Couple of things:

    Agree with the comments on the runny sauce. If you are cooking this in a crock pot, double the cornstarch. On the stovetop I find I can boil off any excess moisture;

    I believe the BC recipe called for ginger ? I add a generous tsp of ginger powder to give the meatballs a little more zing, fresh ginger is even better;

    If you are making just the meatballs to use with pasta recipes, add 1 tsp of garlic powder or fresh garlic rather than ginger;

    Make sure you finely chop the onion or the meatballs tend to fall apart;

    You can substitue the breadcrumbs with cracker crumbs, rice, and even oatmeal;

    I always fry my meatballs for this recipe - IMO they just taste a whole lot better crunchy;

    You really do need to double the sauce, there is simply not enough, especially if you want leftovers;

    When I am cooking 3 or 4 batches for a function and it will sit in a crock pot for hours, I double the sauce and also make an extra batch of sauce in another pot to add half way through - I find people love this sauce and can't get enough;

    This freezes very well;

    I use regular vinegar as called for in the Betty Crocker recipe.


    These are by far the worst meatballs I have ever tasted. There wasn't any flavor what-so-ever. The sauce was extremely runny so it wouldn't stick to the rice at all. All in all we all were very unhappy we tried this recipe out.
    I've made sweet and sour meatballs in the past, but this sauce had the perfect balance of "sweet" and "sour". The meatballs came out very moist. I seasoned the ground beef a little more than required with Old Bay seasoning or seasoning salt. For the sauce I added traditional flavor pasta sauce to increase the amount and to add some thickness and flavor at the same time. They came out great! Will definately be making these again soon.
    I have made these meatballs for several BBQ's and parties and I have NEVER had to worry about leftovers. They are simple, quick and delicious and sure to be a crowd pleaser!!!
    I started this recipe and realized that I didn't have any pineapples! I substituted them with about 1/2 cup of orange juice and it still turned out great! Will definitely try again with the correct ingredients.
    This is an easy and great recipe. The sauce has a nice tang to it. I also love the meatball recipe--I use it to make a "master" batch (5 lbs or so)and turn it into meatballs, meatloaf, and hamburger patties by adding a different flavoring to each one. Great time saver. As a sidenote, cooking it in the crockpot is fine, but the sauce is thin from condensation. I prefer making it all on the stove top to controll the thickness of the sauce. My family loves this dish.
    You can even use store bought meatballs in a pinch - crowd pleasure and easy for entertaining
    I'm a college student and have lots of ground beef when it's on sale and loved this recipe. Added crushed red pepper flakes to the meatballs for some spice and found just adding the cooked meatballs to the simmering sauce for about 10 minutes was good enough....easier for those without a lot of time :) Overall great recipe, easy and delicious and one of my favorites.
    Nothing new about this receipe. It's been in the Betty Crocker cookbooks for 30 plus years. My mom made this for us in the 70's and I made it for my family in the 80's.
    very simple and quick recipe, meatballs could be used with other sauces
    Easy to follow, simple, tasty, I recommend this as an appetizer when you are in a pinch! Great last minute idea!
    We tried this recipe for a game day party - you could smell the vinegar when you walked into the house. It was also overpowering in the sauce. It was surprising that overall the meatballs were very bland.
    This was good and easy. I used store plain frozen, meatballs and followed the package directions and then I doubled the cornstarch for a thicker consistency. I also cooked it in the slow cooker on high for 45 min so that the veggies would cook and the flavors would blend. All my party guests loved it and ate the entire pot!.
    These meatballs required a fair amount of prep work before going into the crockpot. When done, they were tasty and good with rice. However, as leftovers they became VERY strong tasting to the point of being intolerable. I would not make this again.
    I think that this is about the best sauce I have found. We make these for EVERYTHING. If you don't have time to make the meatballs, you can buy great frozen ones from Sam's or Costco. This makes it a quick and easy treat.
    Not only was this recipe easy to follow but it allowed me to make a variation of a family favorite.
    Thanks so much.
    I love pineapple and sweet and sour. It is one of my favorite food combinations. This is good and worth making. It isn't out of this world, but it is pretty good and I have no complaints or improvements. Maybe the sauce could have been a tad thicker.
    I have converted this recipe to ground turkey instead of ground beef. Very healthy and delicious meal.I haven't figured out how to keep a substantial amount of sauce in this dish because it cooks out (I think I may try the crockpot method some day...).
    The sauce had a wonderful flavor and was nice and thick on the stovetop. An hour after I added it to the crockpot with the meatballs, it was thin as water. Will figure out a different way next time to keep the sauce thick. Otherwise, a very tasty recipe.
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Sweet and Sour Meatballs

    Recipe courtesy of Patrick and Gina Neely