My mom used to make sweet and sour meatballs for a weeknight supper and I always loved the pineapple and green pepper chunks in it. When I got married I soon realized that green peppers were not a favourite in this dish so I now omit them but we all still enjoy the pineapple. If your family don't care for pineapple or you just don't have any in your pantry they can be left out of the recipe and you'll still have a tasty sweet and sour meatball dish. I like to serve this over brown rice.
- 1 pound lean ground beef
- 1/4 cup fine bread crumbs
- 1/4 cup grated onion
- 1/2 tsp salt
- 1 egg
- 1 398ml can pineapple chunks, save the juice for the sauce.
- 1 1/2 cups liquid, fill measuring cup with pineapple juice and add water to make the 1 1/2 cups. If you are not using pineapple in the recipe just use water for the 1 1/2 cups of liquid.
- 1/2 cup ketchup
- 1/2 cup vinegar
- 1 cup brown sugar
- 3 tbsp soy sauce
- 1/2 tsp dry mustard
- 3 tbsp flour
- Mix together ground beef, bread crumbs, onion, salt and egg.
- Form into golf ball size meatballs and place on parchment lined baking sheet.
- Bake in 375º oven for 15 minutes.
- While meat balls are baking combine remaining ingredients except for the pineapple chunks.
- Whisk together until smooth and combined.
- When meatballs are done place in a casserole dish and add pineapple chunks.
- Pour liquid mixture over and bake in 350º for 40 minutes. Serve over cooked rice.