Sweet and Sour Meatballs

It's that time again. The Superbowl is just around the corner. Superbowl= supersnacks. Unfortunately, Grant's all time favorite pro football team, the Vikings, lost last night in overtime to the Saints. Looking back, Grant has come a loooong way since we were first married. This is the team he latched onto as a 10 year old. A kid from SLC, UT, loving the Minnesota Vikings? Makes no sense to me. He's stuck with them through good (few and far between), and years and years and years of bad. For years I tried to persuade him to switch teams. Maybe pick a team with a better winning average? Last night he, along with the entire state of Minnesota were let down, again. Oh well. The good news? He is maturing, a bit. In fact he left at halftime with the score tied, to attend a church meeting. He told our boys- "there are more important things in life than football".
Wow. Revelation.
Now, if I could get him to grow out of the bow hunting phase that has lasted 25, umm actually 27 years...

So, the meatballs...This is a basic recipe I spiced up a bit. It's quick and easy and unbelievably better than store bought meatballs.
Oh, frozen meatballs- don't go there.
As my boys like to say - not good for your game.

printable recipe

1 lb. lean ground beef
1/2 c. dry bread crumbs
1/4 c. milk
1/4 cup finely chopped onion
1 tsp. salt
1 teaspoon dry mustard
1 tsp. Worcestershire sauce
1 egg


1 c. packed brown sugar
3 tbsp. cornstarch
2 cans (13 1/4 oz.) pineapple chunks in juice
1 tablespoon fresh grated or minced ginger
1 teaspoon dry mustard
1 green pepper, large dice
1 red pepper, large dice

Mix ingredients, shape into 20 (1 1/2 inch) balls. Cook in ungreased 9x13 pan in 400 degree oven until light brown, 20 to 25 minutes.

Cook meatballs as directed above; remove from cookie sheet, set aside.
Mix brown sugar and cornstarch in saucepan. Stir in juice from pineapple, ginger and dry mustard. Heat to boiling, stirring constantly; reduce heat. Add meatballs and pineapple. Cover, simmer, stirring occasionally, 5-10 minutes. Stir in green and red pepper. Cover; simmer until crisp-tender, 5 minutes. Keep warm in chafing dish or crock-pot.
Make approximately 24-28 (about 1 1/2 ") size meatballs.

-I wait to add the peppers until just before serving. It helps keep the veggie colors bright.
-These are great served over rice for dinner.


  1. I've made this twice now and have gotten standing ovations. Deeelicious.

  2. Thank you for this recipe, I just made it tonight for my husband and he loved it!


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