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Sweet and Sour Meatballs

A plate of rice topped with sweet and sour meatballs, garnished with sesame seeds and roasted vegetables, placed on a red and white patterned cloth.
These Sweet and Sour Meatballs are a great addition to any meal rotation, whether for a family dinner or a gathering with friends. The combination of flavors and textures in this dish will have everyone asking for seconds!
Inna

Ingredients

  • 2 pounds of ground Chuck
  • 1 sweet onion - chopped
  • 1 teaspoon of minced garlic
  • Garlic Salt - to taste
  • Seasoned Salt - to taste
  • Seasoned Pepper - to taste
  • 1 Tablespoon of Italian Seasoning
  • 1 Tablespoon of Sweet Basil
  • 1 teaspoon of ground Oregano
  • 2 Tablespoons of Brown Sugar
  • 1 cup of Ketchup
  • 1 egg
  • 1 cup of crushed cracker crumbs Ritz or Club crackers

FOR THE SAUCE:

  • 4 cups of Pineapple Juice
  • 1 large can of Pineapple Chunks including juice In heavy Syrup
  • ½ cup of Brown Sugar
  • 1 Tablespoon of White Sugar
  • ⅓ cup of of Soy Sauce
  • 1 Green Pepper - cut in large pieces
  • 1 Red Pepper - cut in large pieces
  • 1 large Carrot - sliced in pieces
  • 1 large Sweet Onion - cut in large chunks
  • 1 teaspoon of minced garlic
  • 2 Tablespoons of Corn Starch
  • Water - enough to mix with the corn starch until it's smooth - about ¼ cup

Instructions

  • Place the Ground Chuck in a large bowl, and sprinkle with garlic salt, seasoned salt, and seasoned pepper.
  • Add the chopped onion, and minced garlic, and stir with a large spoon.
  • Add the Italian Seasoning, Sweet Basil, Oregano, Brown Sugar, Ketchup, Egg, and crushed cracker crumbs.
  • Stir all together until well blended.
  • Butter the bottom and sides of an 11 X 14 pan, and set the Meatball mixture close to the buttered pan.
  • Roll the Meat mixture into balls, about 1 ½ - 2 inches, and place them in the pan.
  • When all the meatballs have been rolled and placed in the pan, put the pan in the oven on 400 degrees.
  • When the Meatballs are golden brown, (about 30 - 45 minutes) turn them over, and put them back in the oven for 15 minutes, to brown on all sides.
  • In a large bowl with a spout, place the Pineapple Juice, Pineapple Chunks, including juice, and stir in the Brown Sugar, White Sugar, Soy Sauce, Green Pepper, Red Pepper, Carrot, Sweet Onion, and Minced Garlic.
  • Remove the dish from the oven, and pour the sauce over the Meatballs.
  • Place the dish back in the oven, and bake for 20 minutes.
  • Mix the Corn Starch with the water, until there are no lumps, and corn starch is smooth.
  • Open the oven door, and carefully spoon the sauce into the corn starch slurry, until you have about 1 cup of liquid with the corn starch.
  • Pour the Corn Starch Slurry over the Meatballs, and gently stir, to blend into the sauce and Meatballs.
  • Close the oven door, and continue baking until the sauce is bubbly and thick.
  • Remove the Meatballs from the oven, and cool for 10 minutes.
  • Serve and Enjoy!

Notes

NOTE: I served these meatballs over Rice.