Sweet and Sour Beef Meatballs

    (865)
    1 hour

    Beef meatballs in a sweet and sour sauce with pineapple chunks, carrot and green capsicum. It's great as a main dish, but can also be used as an appetiser.


    8 people made this

    Ingredients
    Serves: 8 

    • 900g lean beef mice
    • 2 eggs
    • 1 cup dry breadcrumbs
    • 1 small brown onion, finely chopped
    • 1 teaspoon ground ginger
    • 2 teaspoons seasoning salt
    • 1/2 teaspoon ground black pepper
    • 2 teaspoons Worcestershire sauce
    • 2 teaspoons white sugar
    • 1 (400g) can pineapple chunks, drained with juice reserved
    • 1/2 cup water
    • 1/4 cup white vinegar
    • 1 tablespoon soy sauce
    • 1/2 cup packed brown sugar
    • 1/4 cup cornflour
    • 1 large carrot, diced
    • 1 large green capsicum, diced

    Directions
    Preparation:20min  ›  Cook:35min  ›  Extra time:5min  ›  Ready in:1hour 

    1. Preheat oven to 200 degrees C. Lightly grease a large baking tray.
    2. In a large bowl, thoroughly mix the beef mice, eggs, breadcrumbs and onion. Sprinkle with half the ginger, half the seasoning salt, pepper, Worcestershire sauce and white sugar. Shape into one 3cm meatballs.
    3. Place meatballs in a single layer on prepared baking tray. Bake for 10 minutes or until browned; set aside.
    4. Combine the reserved pineapple juice, water, vinegar, soy sauce and brown sugar in a large saucepan over medium heat and bring to the boil. Combine the cornflour and remaining ginger and seasoning salt in a bowl. Stir in enough of the juice mixture to make a smooth, thick paste. Whisk cornflour mixture into sauce mixture in saucepan until combined. Cook, stirring, for 2-3 minutes or until thickened.
    5. Stir pineapple chunks, carrot, capsicum and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes or until meatballs are thoroughly cooked.

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    Reviews and Ratings
    Global Ratings:
    (865)

    Reviews in English (662)

    by
    241

    Delicious recipe! As other reviewers have mentioned, the amount of sauce is very scant in proportion to the meatballs (this made about 50 one-inch meatballs). If you're serving as an appetizer, I'm sure the single batch of sauce is fine. But if you're serving as a meal and like enough sauce to flavor your rice as well, you'll definitely need to double the sauce recipe. I did so (using 4 TBS cornstarch) and it made just the right amount. I think I will increase the oven time for the meatballs to 20 mins next time since I believe they'll hold together a little better in the sauce if they're cooked just a tad longer in the oven first. I added the pineapple chunks during the last 5 mins of simmering as suggested by another reviewer. I'm sure this yummy sauce would work well with just about any kind of meat. Thanks for a wonderful recipe! :-)  -  05 Jul 2003  (Review from Allrecipes USA and Canada)

    by
    135

    This recipe was simple and easy to follow - the results were yummy too. However, the amount of sauce indicated isn't nearly enough to allow for a proper simmer, so you should probably make 1.5 times the amount or double it. If you are in a hurry (or wish to confirm that the meatballs are thoroughly cooked), you can let the meatballs bake a little longer (additional 5 minutes), while you prepare the sauce. FYI - The finished product will almost fill a 9" x 13" container (depending on the amount of the sauce).  -  10 Nov 2003  (Review from Allrecipes USA and Canada)

    by
    86

    Still the best sweet and sour meatball recipe ever! Need a fast dinner? Use the sauce recipe with store bought meatballs and use frozen bell pepper slices. The sauce is great over chicken too. HINT**Don't add any salt to the sauce until after you have added the soy sauce. It can make a big difference! I had never thought to cook meatballs in the oven before, this works great!  -  19 Dec 2007  (Review from Allrecipes USA and Canada)