Sweet and Sour Meatballs

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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.

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Loved it added an 8oz can of tomato sauce to make them Hawaiian Meatballs!

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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.

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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!!

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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!!

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made these meatballs for a wedding shower and they were very good...no leftovers to take home

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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.

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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.

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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.

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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.