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Sweet-Sour Cocktail Meatballs

Enjoy these ground beef and pork meatballs flavored with pineapple and spice – a sweet and sour appetizer ready in less than an hour!

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  • prep time 25 min
  • total time 50 min
  • ingredients 15
  • servings 72
 

Ingredients

1
(20-oz.) can pineapple chunks, drained, reserving liquid
3/4
cup unseasoned dry bread crumbs
1/8
teaspoon garlic powder
1
egg, slightly beaten
1
lb. ground beef
1/2
lb. ground pork
1 1/4
cups sugar
2
tablespoons cornstarch
1
teaspoon chicken-flavor instant bouillon
1
cup liquid (remaining pineapple liquid plus water)*
1/2
cup ketchup
1/2
cup vinegar
1
garlic clove, minced
1
small green bell pepper, cut into 1/2-inch pieces
1
small tomato, cut into wedges, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid and pineapple aside. In large bowl, combine 1/3 cup pineapple liquid, bread crumbs and garlic powder; blend well. Add egg and ground meats; mix well. Shape into 1-inch balls; place on ungreased 15x10x1-inch baking pan.
  • 2 Bake at 375°F. for 20 to 25 minutes or until browned and thoroughly baked.
  • 3 Meanwhile, in medium saucepan, combine sugar, cornstarch and bouillon; mix well. Add 1 cup liquid, ketchup, vinegar and garlic; cook and stir over medium-high heat until thickened and bubbly. Add pineapple chunks and bell pepper; cook until thoroughly heated.
  • 4 With slotted spoon, transfer hot cooked meatballs to 2-quart casserole or serving dish. Spoon warm bell pepper mixture over meatballs; mix gently. Garnish with tomato wedges.
  • 1 Heat oven to 375°F. Measure 1/3 cup of reserved pineapple liquid; set remaining liquid and pineapple aside. In large bowl, combine 1/3 cup pineapple liquid, bread crumbs and garlic powder; blend well. Add egg and ground meats; mix well. Shape into 1-inch balls; place on ungreased 15x10x1-inch baking pan.
  • 2 Bake at 375°F. for 20 to 25 minutes or until browned and thoroughly baked.
  • 3 Meanwhile, in medium saucepan, combine sugar, cornstarch and bouillon; mix well. Add 1 cup liquid, ketchup, vinegar and garlic; cook and stir over medium-high heat until thickened and bubbly. Add pineapple chunks and bell pepper; cook until thoroughly heated.
  • 4 With slotted spoon, transfer hot cooked meatballs to 2-quart casserole or serving dish. Spoon warm bell pepper mixture over meatballs; mix gently. Garnish with tomato wedges.

EXPERT TIPS

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Expert Tips

If you wish, use ground turkey as a substitute for some of the ground beef or pork in this traditional crowd pleaser. Baking rather than panfrying the meatballs frees up the cook for other tasks.

* A 6-oz. can pineapple juice plus water to make 1 cup can be substituted for pineapple liquid.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 4 Meatballs
Calories
190
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
2g,
2%
),
Cholesterol
35mg
35%;
Sodium
200mg
200%;
Total Carbohydrate
27g
27%
(Dietary Fiber
1g
1%
  Sugars
20g
20%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
8%;
Calcium
2%;
Iron
6%;
Exchanges:
1/2 Starch; 1 1/2 Fruit; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.