My Aunt Helen gave me this recipe when my husband and I got married. I have made it quite a few times over the past 18 years. 18 years? Wow! My Aunt is a wonderful cook. I lived with them briefly before our wedding and my Uncle is the Pastor who officiated over our wedding ceremony. My children enjoy this meal as well, but now that they are getting bigger, I may have to increase the servings to keep them satisfied! Thank you Aunt Helen!
Aunt Helen’s Sweet and Sour Meatballs
- 1 1/2 lbs ground beef
- 1 large egg
- 1/4 cup milk
- 1/3 cup chopped onion
- 1 1/2 tsp salt
- 1/4 tsp ground ginger
For the sauce:
- 1/3 cup white vinegar
- 1 Tbsp soy sauce
- 1 (13 oz) can pineapple chunks or tidbits, in juice
- 1 medium green or red bell pepper, chopped
- 2 Tbsp cornstarch
- 1/2 cup brown sugar
- 2 cups hot cooked rice
- steamed vegetables
Cook the rice according to package directions.
To prepare the meatballs: combine all the ingredients listed and stir to incorporate. Form into meatballs (I use a small ice cream scoop so the meatballs are uniform in size). In a non stick skillet heat over medium-high heat with a little oil in the pan. Brown the meatballs, turning them from time to time to brown them and cook them through. Remove the meatballs to a serving dish and keep warm while you make the sauce.
For the sauce, drain any fat from the skillet you used to make the meatballs. Stir the cornstarch into a small bowl with a little water and stir to dissolve the cornstarch. Set aside. Put all other sauce ingredients into the skillet and heat through. Add the slurry of cornstarch. Continue to heat the sauce through, bringing it to a boil, stirring on occasion. The sauce will turn a little opaque once you heat the cornstarch and will thicken. Pour the sauce over the meatballs and serve over steamed rice.