*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious recipe! As other reviewers have mentioned, the amount of sauce is very scant in proportion to the meatballs (this made about 50 one-inch meatballs). If you're serving as an appetizer, I'm sure the single batch of sauce is fine. But if you're serving as a meal and like enough sauce to flavor your rice as well, you'll definitely need to double the sauce recipe. I did so (using 4 TBS cornstarch) and it made just the right amount. I think I will increase the oven time for the meatballs to 20 mins next time since I believe they'll hold together a little better in the sauce if they're cooked just a tad longer in the oven first. I added the pineapple chunks during the last 5 mins of simmering as suggested by another reviewer. I'm sure this yummy sauce would work well with just about any kind of meat. Thanks for a wonderful recipe! :-)
This recipe was simple and easy to follow - the results were yummy too. However the amount of sauce indicated isn't nearly enough to allow for a proper simmer so you should probably make 1.5 times the amount or double it. If you are in a hurry (or wish to confirm that the meatballs are thoroughly cooked) you can let the meatballs bake a little longer (additional 5 minutes) while you prepare the sauce. FYI - The finished product will almost fill a 9" x 13" container (depending on the amount of the sauce).
Still the best sweet and sour meatball recipe ever! Need a fast dinner? Use the sauce recipe with store bought meatballs and use frozen bell pepper slices. The sauce is great over chicken too. HINT**Don't add any salt to the sauce until after you have added the soy sauce. It can make a big difference! I had never thought to cook meatballs in the oven before, this works great!
This is a family favourite at our house! I omit the carrot green pepper onion and ginger for personal preference and use crushed pineapple. (my husband hates pineapple but likes it crushed in this recipe! lol) I half the recipe but make the full recipe for the sauce. I serve it over rice I have made this several times and it always turns out great! Thanks Lana!
Outstanding! The meatballs were delicious. VERY tasty...I cut the meatball recipe in half and used the same amount of sauce without cutting that part in half and it was just enough sauce. Would even double the sauce next time and still only use 1 lb. of ground beef. Hubby said he could eat these meatballs every night! I served it over brown rice and it was a hit! Great recipe. I can't say enough good about it!
Some of the best meatballs I have ever tasted. I doubled the recipe and made two batches, one for each party. Everyone loved the recipe so much at each party, I was told I need to make it for every family party. In addition - I have since made this for a family reunion. Other extended families came up to me and told me they KNEW these were not frozen meatballs from the store. I was referred to as the 'meatball girl' and they have begged me to share the recipe with them. I am telling you - this is a great recipe for meatballs! When I was done making these meatballs, I transfered it to a crockpot and left it on low and it kept them nice and warm for the party. A must make.
The meatballs were one of the best I've made so far hence the 5 star rating. I enjoyed the sauce but it was a tad too thick in my opinion. I would reduce the cornstarch down to 2 tbls next time. I added a dash of allspice to the meatball mixture and left out the carrots. I'll definitely use this recipe again for the meatballs and serve them with spaghetti. Good recipe Lana.
VERY tasty...I cut the meatball recipe in half and used the same amount of sauce without cutting that part in half and it was just enough sauce. Would even double the sauce next time and still only use 1 lb. of ground beef. Didn't add the drained pineapple as husband wouldn't have liked it and just served the pineapple as a side dish. Hubby said he could eat these meatballs every night!
Eh. These were average at best. I guess I'm in the minority here as these seem to be a winner for most folks. I still stand true to MEMBER81872's sweet and sour meatballs. They were the first I ever tried (I stumbled upon the recipe in the Allrecipes cookbook I received ages ago) and are by far the best - EVER!!!:) Lana's MB's were mediocre in comparison. It just goes to show you that sometimes the overlooked recipes on here are the real gems (Member's recipe has only 24 reviews). I usually find myself tweaking new recipes but didn't make any major changes this time. All I did was substitute a red bell pepper for the green one called for (happened to have one handy) and halve the MB portion. I don't consider either of these modifications drastic enough to significantly alter the recipe and they in no way swayed my rating. I kept everything else as is and am glad I did. I had plenty of sauce to cover my MB's and veggies with. Served atop steamed white rice with Hawaiian rolls on the side this was an allright meal. I'm glad to have given your recipe a try but the vote at my house is no repeat (sorry!). Thanks anyways Lana!:-)