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Kittencal's Easy Sweet and Sour Pineapple Meatballs

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“You won't find this recipe anywhere else, it's my own creation! I have even made this recipe using left over cooked beef or cooked cubed chicken breast, it is delicious! This recipe may be cut in half to serve just 4. Also 1 large onion may be added. Prep time includes shaping meatballs and chopping veggies. My Kittencal's Italian Melt-In-Your-Mouth Meatballs works great with this recipe!”
READY IN:
55mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
  2. Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
  3. Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
  4. If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
  5. To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
  6. When the sauce is to desired taste, add in the cooked meatballs and carrots.
  7. Simmer for about 25-30 minutes, or until carrots are crisp-tender.
  8. Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
  9. This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
  10. Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
  11. Serve over rice.

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