Dan'S Sweet and Sour Meatballs Recipe


Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelMedium
Health IndexHealthy++Servings4
MethodMain Ingredient
Interest Group


 Thin bread slices5 , cut into 1/2-inch cubes
 Milk1⁄2 Cup (8 tbs)
 Ground beef round2 Pound
 Salt To Taste
 Pepper1⁄8 Teaspoon
 Garlic salt1⁄8 Teaspoon
 Regular all purpose flour1⁄4 Cup (4 tbs)
 Tomato sauce8 Ounce (1 Can)
 White vinegar1⁄4 Cup (4 tbs)
 Granulated sugar1⁄4 Cup (4 tbs)
 Chopped sweet gherkins1⁄2 Cup (8 tbs) (Or Chunks)
 Canned pineapple chunks13 1⁄2 Ounce, drained (1 Can)
 Green peppers2 Small, cut into bite-size pieces
 Carrot1 Large, pared, diagonally sliced
 Spiced crab apples16 Ounce (1 Jar, Whole Ones, For Garnish)

Nutrition Facts

Serving size

Calories 891 Calories from Fat 333

% Daily Value*

Total Fat 38 g58%

Saturated Fat 15.2 g76.2%

Trans Fat 0 g

Cholesterol 195.7 mg

Sodium 649.1 mg27%

Total Carbohydrates 81 g27.1%

Dietary Fiber 3.8 g15.3%

Sugars 37.4 g

Protein 49 g98.5%

Vitamin A 70.7% Vitamin C 64.4%

Calcium 8.2% Iron 34.1%

*Based on a 2000 Calorie diet


About 1 hour 15 minutes bejore serving: In large bowl, combine bread cubes, milk and egg; let stand 5 minutes; then, with fork, press together until bread is soaked.
Add meat, 1 1/4 teaspoons salt, pepper, garlic salt.
Mix well; shape into about 34 golf-size balls.
Roll, one by one, in flour; shake off excess flour; set aside.
In large skillet over medium heat, in 1/2 cup hot salad oil, brown meatballs until golden; drain on paper towels.
Drain oil from skillet; return meatballs, together with 3/4 cup cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt and sweet gherkins.
Add all but 6 pineapple chunks.
Simmer, over low heat, uncovered, 10 to 15 minutes, turning often or until about two-thirds of liquid evaporates.
Meanwhile, in medium saucepan over medium heat, in 1 tablespoon hot salad oil, saute green peppers, carrot slices and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes.
Add half of mixture to meatballs.
Spoon into large serving bowl; top with reserved pineapple chunks and rest of green-pepper-and-carrot mixture.
Garnish with crab apples and serve.