Last updated on January 24th, 2021
Hungry? Try my mother’s 1970s-era recipe for Sweet and Sour Meatballs. You’ll find the dish is fast to make, divine to devour, and about as comforting as a big ole hug.
Note: Although my mother uses ground beef for the meatballs, I prefer to use ground turkey. Obviously, I’m a rebellious child.
First, put some ground turkey and some fresh or dried bread crumbs (unseasoned) in a medium-size bowl. My breadcrumbs came from a day-old baguette that I ground-up in the food processor.
Add a little milk or half-and-half…
Some minced onion…
A generous pinch of kosher salt…
A splash of good-quality Worcestershire sauce…
And 1 large egg.
By hand or by spoon, thoroughly mix the works. For the above photograph, I added a spoon so you wouldn’t know that I mixed the raw turkey with my hands.
No picture of this next step: Set a large, lightly-greased, non-stick skillet over medium heat. Or, use an electric non-stick skillet (I use this one), heated to about 300°F.
Form the turkey mixture into 20 1-inch-diameter balls, and cook ’em until brown on one side — about 5 minutes.
Then flip the balls over, and brown the other side.
When fully cooked, transfer the meatballs to a plate.
Onto the sauce! In the same skillet, mix together some brown sugar and cornstarch.
Then add a can of pineapple chunks and all of their juices.
Also add some apple cider vinegar…
And a splash of soy sauce.
Stir this sweet-and-sour liqueur until it bubbles and thickens — about 30 seconds.
Then add the meatballs…
And some roughly-chopped green bell pepper. Toss with a spatula until the the meat, fruit, and veggies are coated with sauce.
Cover the skillet and cook over low heat until the bell pepper is tender-crisp — about 3-5 minutes.
Serve hot, along with a side of cooked rice. Don’t forget the chopsticks!
Think you’ll give these Chinese-American meatballs a spin? You can let me know by posting a comment. As always, I love hearing from you.
And if you enjoy my cooking, gardening and decorating ideas, then by all means subscribe to my weekly updates.
Here’s the printable:
Ingredients
- 1 pound ground turkey
- 1/2 cup fresh or dry breadcrumbs (unseasoned)
- 1/4 cup milk or half-and-half
- 2 tablespoons minced onion
- 1 teaspoon kosher salt
- 1 teaspoon Worcestershire sauce
- 1 large egg
- 1/2 cup packed brown sugar (either dark or light)
- 1 1/2 tablespoons cornstarch
- 1 can (20 ounces) pineapple chunks and all of their juices
- 1/3 cup apple cider (or white) vinegar
- 1 generous tablespoon soy sauce or Tamari sauce
- 1 small green pepper, roughly chopped
Instructions
- Mix the meatball ingredients together in a medium-size bowl. Form the mixture into 20 1-inch-diameter balls, and cook. in a lightly-oiled non-stick skillet, over medium heat until brown on one side -- about 5 minutes. Then flip the balls over, and brown the other side -- about 5 minutes. Transfer the cooked balls to a plate.
- In the same skillet, mix together the brown sugar and cornstarch. Then add the pineapple chunks and all of their juices, plus the vinegar and soy sauce. Stir over medium heat until the sauce bubbles and thickens -- about 30 secondss. Then add the meatballs, and toss them about with a spatula until coated with sauce. Add the chopped green pepper, toss to coat, and then cover the skillet, and cook over medium-low heat until the pepper is tender-crisp -- 3-5 minutes.
- Serve hot, along with a side of hot cooked rice. Chopsticks are optional!
Bette says
Will need to make this to wash away my tears today!
Kevin Lee Jacobs says
I hear you Bette. I hear you.
Tracy in New Hampster says
I was thinking mac n cheese as antivenom, but this looks delicious.
Kevin Lee Jacobs says
Hi Tracy – Antivenom. I likey!
Catherine Caskey says
Hello Kevin,
Do you drain the grease from the pan before making the sauce?
My mother used to make sweet sour pork – she somehow breaded
And fried the pork pieces, (rather than meatballs) but I have never found a recipe for it, until NOW!! Yours seems to be the closest ever!!!
Let me know about draining the grease and I am so looking forward
To making this.
Kevin Lee Jacobs says
Hi Catherine – Ground turkey (such as I used for this recipe) has very little fat, so there was virtually no grease to drain from the skillet. If you use ground beef or pork, then yes, you should pour off the fat before you make the sauce. Enjoy!
badger gardener says
These look awesome 🙂
Catherine Caskey says
Oh My Goodness….
I used the ground pork, Kevin, and there was virtually no fat in the pan, like your turkey.
My husband rated it a 10++ and so do I. Next time I would double the sauce, but other than that…..Perfect!!!
Thanks so much for the recipe. It will be a recipe used very often in
This household!!!
Catherine
Kevin Lee Jacobs says
Hi Catherine – So glad you tried — and liked — this recipe. A 10++ ranking from your husband? I’m blushing now.
Mary in Iowa says
Photo has me salivating. Already had pineapple on my Chopinliszt for pineapple upside down cake–desperately needed comfort food–and just added a 2 after the item. This can be nuked for fast food when taking a quick break from outdoor autumn chores. Thanks for another winner.
Beverly, zone 6, eastern PA says
Your instructive photos make the choice for dinner an easy one. Enticing!
TiaB says
This is, by far, the best thing to come out of this week. Cheers!
Cynthia Kammann says
Yum! Wondering what you’d substitute to make it gluten-free. Wondering if potato flour, or maybe grated potatoes?
Diane Hinkle says
What would happen if I omitted the breadcrumbs? My granddaughter has Celiac Disease and I must avoid gluten. Would it change the consistency too much? What else might I substitute?
Sarah says
Perfect Kevin.
Carole says
My mom also made a recipe similar to this one. I used to love it but I cannot eat pineapples anymore – they give me such tummy aches now. Which is sad because I love pineapples. Any suggestion on any other fruit I could use? Other than melons – I can’t eat those either. 🙁
Kevin Lee Jacobs says
Hi Cynthia and Diane – My advice? Buy a loaf of Tapioca bread, and process it into breadcrumbs. Tapioca bread is gluten-free, and unlike other GF breads I’ve tried, it has a neutral taste. Hope this helps!
Sarah says
So nostalgic, Kevin. The plus is using ground turkey, which I use more and more in chili and meatloaf. Tell me please, do you favor ground dark and white meat or just white? I never know which to go with for flavor / fat content v price.
Thanks for another informative and entertaining column.
Jill Mackay says
Oh my how it takes me back!! thanks Kevin I love ALL your blogs!!
Lori Schmidt says
Hi Kevin sounds scrumptious although I will be using a meat alternative (ground “sausage” by LiteLife). My question is do you use Pineapple in natural juice or syrup . I am assuming the former as you add sugar too. Thanks for all the great recipes. There are many meat alternatives out there that work great in chili and many other dishes. I will let you know if the meatless version of this dish works out!!
Kevin Lee Jacobs says
Hi Lori – My mother’s recipe called for “a can of pineapple and all of its syrup,” so I suspect she used the sweetened kind. I, alas, used pineapple canned in its natural juices. ‘Twas delicious.
Judy Hines says
Goodness, so yummy looking! Must make when family is here over the holidays.
Louise says
I made these as a teen years ago, much to my family’s delight. I now make them with ground chicken and gluten free bread crumbs. Easy changes and equally delicious.
Great comfort food. We need it now.
Julie R says
This looks so YUMMY ! My mouth is watering at the thought of this sweet and sour sauce. I think my family would love this. Thanks for another great recipe = )
Sherlie Magaret says
Yummmm, yes I will try these.
Janice Boyes says
I recently joined a group that has a lot of potlucks, so I really appreciate your gluten free recipes and hints, and now Vegan recipes I am having to add to my list. Some of your readers have good tips too. Thanks to All. Janice
Holly says
70’s era, yes! I have the Betty Crocker looseleaf binder cookbook this recipe was in. It was one of the first recipes I tackled as a young bride. My husband made the mistake of saying he really liked it..I then made it about 3 times a week, lol. He was such a good husband, he never said
“I like it, but not 3 times a week!” Yes we are still married 😀 I like to use this sauce for chicken also, I brown the chicken, douse it in the sauce and let it bubble til chicken is done. Thanks for the great pics also!
Sandy DeMuth says
Cynthia and Dianne –
I have made meatballs with oatmeal instead of breadcrumbs. Quaker has gluten-free oatmeal.
Debbie Long says
Cynthia and Diane, you could also use oatmeal instead of the breadcrumbs for gluten free. Just be sure to get pure oatmeal (with no other flours added). Oatmeal was usually used instead of breadcrumbs for meatloaf/meatballs in my family when I grew up – it works great; can’t tell it’s in there. If you want you can run the oats through the food processor a bit to get a finer flake.
Lynda says
My mom used to make these lovely little gems. It’s an old family recipe. Mom was born in 1904. Brings back good memories. Thanks very much.
Lynn Rector says
Thanks for the comfort food hug. I desparately needed it. I will be trying these soon.
Dianna says
This is a very old recipe, i have been making this for years. Love it
Trudi says
add dairy to my list of “skip its’ . I use almond milk . I think I might try full fall coconut mils too. I’m one of those who LOVE coconut milk. It totally fills my need for something creamy and rich.
Julie says
Sweet and sour meatballs will go well with the leftover fried rice and won ton soup for tonight’s dinner. I can trip down Memory Lane as I make them as I also made them in the ’70’s! Don’t know why I stopped as we loved them…for lack of a green pepper, I’m substituting broccoli florets…hope I don’t regret that move!
Jan says
Made this today for the family-it is very delicious!!! Got lots of compliments!
I passed on your recipe and will definitely be making it again. I love your site and
all of your creative ideas.
Kip says
We will always continue to celebrate living in the country that respectfully gives us choices.
I have all these ingredients on hand for a change. It’s a good reminder to make these for the game tonight. I usually bake my meatballs as it’s fast and less work. Thanks Kevin.
Marie says
Sounds yummy. I’ll use my husbands families electric skillet – Just like the one I grew up with.
Though I don’t think we ever saw ground turkey or chicken, it was sways ground beef
Kevin Lee Jacobs says
Hi Jan – Thanks for giving this recipe a try. So glad you liked the results!
Sherry Pace says
Yum! We like ground chicken better than ground turkey, so will sub that out. Otherwise sound perfect. I too have always used oatmeal instead of bread crumbs. I was told it made a more tender meatball (and meatloaf). I can whip up some rice to go with in my electric pressure cooker (I am still hoping we can get you to use one and develop recipes for it sometime 🙂 )
Stacy B says
That looks yummy.. I’ll be giving it a try for sure! Thanks for sharing 🙂
Susan Wall says
I added a teaspoon of grated Ginger to your sauce, more better.
Kevin Lee Jacobs says
Hi Susan – Ginger. What a perfect addition.
Susan M. says
Another keeper, Kevin. Made this tonight just as the recipe is written except that I added some red pepper flakes for a touch of heat. My husband took a bite and pronounced it “delicious!” The meatballs were especially tender and flavorful, and the green pepper still had a hint of crunch. Thanks so much!
Kevin Lee Jacobs says
Hi Susan M. – So glad you and your husband liked the dish. Red pepper flakes=good idea!
Jeanne Lamb says
When iN PA with a an Amish family had what I think wax s/s ham balls,,would love to have that that reiepe or is that just a case o substituion? Thanks anyho how did tthe recipe start ,do youknow?