SWEET ‘N’ SOUR MEATBALLSa recipe from the kitchen of my sweet n-not-so-sour sister, Charity Stewart. She made these for me once, years ago, & I never forgot them.

Preheat oven to 400 & then whip up some fluffy white rice.


1 lb lean ground beef
1/2 c. dry bread crumbs
1/4 c. milk
1/2 tsp salt & pepper
1 tsp Worcestershire sauce
1/2 small onion finely chopped
1 egg

Mix all meatball ingredients well, shape into (bite-sized) balls & bake on cookie sheet 20 minutes @ 400. These are great to make extra to freeze for spaghetti, Swedish meatballs, appetizers, etc.


1 c. sugar
1c. water
1/3 c. vinegar
1/4 c. ketchup
1 TBSP ea.: veg. oil, soy sauce & Worcestershire sauce
1 tsp salt
2 cloves garlic minced
1/2 can pineapple tidbits
1 c. chopped red/green bell pepper (I often use the frozen blend)

4 TBSP ea. of  cornstarch & water

Mix in a small bowl: cornstarch and cold water. Set aside.

In large skillet over med-high, mix ingredients but pineapple/peppers. Bring to a boil. Add cornstarch mix to sauce to thicken, then add pineapple, peppers and bring back to a boil. Lastly, add meatballs, reduce to low, cover & simmer 15 minutes.

Serve over your fluffy white rice. 🙂



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