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Sweet and Sour Meatballs

These sweet and sour meatballs are tender, perfectly seasoned, and cooked in a tangy sauce with bell peppers, onions, and pineapples. Whether you serve this as a main dish over rice or as a wonderful appetizer on game day or at a potluck, it will quickly become a favorite.
Author: Lisa Kerhin



  • 1 lb lean ground beef I use Laura's Lean Ground Beef
  • 1 egg beaten
  • 1/2 cup oatmeal or Panko bread crumbs
  • 1/2 small onion minced
  • 2 cloves garlic minced
  • 1 1/2 tsp dried Italian seasoning
  • salt and pepper to taste
  • 1/4 cup diced fresh basil chiffionade the basil and then chop into smaller pieces


  • 1 cup chopped bell peppers red, yellow, orange and green
  • 1 20 oz can pineapple chunks in juice including the juice
  • 1 cup chopped onion
  • cup brown sugar
  • 1 cup ketchup
  • 1 cup water
  • 4 Tbls cider vinegar
  • 4 Tbls Worcestershire sauce


  • Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking dish with non-stick spray.

For the Meatballs:

  • Mix ingredients together and form into balls.
  • Place in prepared baking dish.

For the Sauce:

  • In a medium bowl, whisk together brown sugar, ketchup, water, cider vinegar, and Worchestershire sauce.
  • Add the bell peppers, onion, and pineapple chunks and stir to combine.
  • Pour over the meatballs.
  • Bake for one hour uncovered. Serve over rice.


Recipe adapted from Mom on Timeout