Sweet-Sour Cocktail Meatballs

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

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

Directions

  1. 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. 2 Bake at 375°F. for 20 to 25 minutes or until browned and thoroughly baked.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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