Sweet And Sour Meatballs(Yields 25 Servings)
Sweet and tangy meatballs with pineapple, cranberry, and barbecue flavors, perfect as appetizers or over rice for a flavorful, crowd-pleasing meal.
Ingredients
Instructions
- Drain pineapple tidbits, reserving the syrup.
- Set pineapple aside. Add water to the reserved syrup to make 1/4 cup liquid.
- Combine the syrup mixture, cranberry sauce, barbecue sauce, salt, and pepper.
- Pour the sauce over the meatballs.
- Bring to a boil.
- Cover and simmer for 15 to 20 minutes.
- In a small bowl, blend 1/4 cup cold water with 1 tablespoon cornstarch.
- Stir the cornstarch mixture into the skillet.
- Cook and stir until the sauce thickens.
- Add pineapple tidbits and green pepper strips.
- Simmer covered until the green pepper is barely tender.
- Serve as appetizers or over hot cooked rice.
Tips & Substitutions
For a sweeter sauce, consider adding a tablespoon of brown sugar or honey. If you want to reduce sugar, use unsweetened cranberry sauce. You can substitute the frozen meatballs with homemade ones if preferred, and feel free to add other vegetables like carrots or snap peas for extra crunch. This recipe pairs beautifully with Frozen Cucumber Salad.
Serving Suggestions
These meatballs make excellent appetizers for parties or can be served over hot cooked rice for a complete meal. Pair them with a side salad for a refreshing contrast. They also go well with bread rolls or steamed vegetables. Consider serving them alongside Cranberry Checkerboard Salad for a festive touch.
Storage & Reheating
Store leftover sweet and sour meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a saucepan over medium heat until warmed through, or microwave them in short intervals, stirring frequently to ensure even heating. They can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Meatballs(Yields 25 Servings) contains roughly 73 calories, with 1g protein, 18g carbohydrates, and 0g fat. It is an excellent source of vitamin C (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs instead of frozen. Just be sure to adjust the cooking time to ensure they are cooked through. Fresh meatballs may require a shorter simmering time, so monitor them closely to avoid overcooking.
Is it possible to make this dish vegan?
Absolutely! You can use plant-based meatballs instead of traditional meatballs. Ensure that the sauces you use, like barbecue and cranberry, are vegan-friendly. This way, you can enjoy a delicious vegan version of sweet and sour meatballs.
Can I make this ahead of time?
Yes, you can prepare the meatballs and sauce ahead of time. Simply cook the meatballs and combine them with the sauce, then cool and store in the refrigerator. Reheat on the stovetop when ready to serve, adding a splash of water if the sauce thickens too much.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).