Sweet and Sour Meatballs

Meredith Bond

Have you ever gotten into your head that you just had to have a particular food? It’s not so much of a craving, as just I really, really want to have this. I got that last weekend. I absolutely had to have sweet and sour meatballs – and I just so happened to have some ground beef in my freezer (from when my daughter absolutely had to have beef – that was her body telling her she needed iron, and we always listen to our bodies in my house).

So, I went searching for sweet and sour meatball recipes. My husband got in on it to, because he liked the idea. He insisted that we go with the chili sauce/grape jelly version even though I thought it sounded absolutely disgusting – really? Grape jelly? Ew!

But I started to make it – reading all of the fantastic comments on allrecipes.com as I did so. They gave me some terrific ideas of how to make the recipe better, so I picked and chose from them and this is what I came up with.

I have to tell you this sauce is so good, after we’d eaten all of the meatballs out of it, I kept the sauce to use with some chicken breast later.


Sweet and Sour Meatballs

For the meatballs:

1 lb 80% (or higher) less fat ground beef

¼ cup matzah meal

1 egg

1 small onion chopped fine


1 package cooked frozen meatballs


For the sauce:

1 jar chili sauce

1 jar grape jelly

1 can jellied cranberry sauce

1 tsp (or more to taste) sriracha (asian chili sauce – it’s hot!)

½ Green pepper cut into bite-size pieces

Pineapple juice and pineapple chunks

2 tsp corn starch as needed to thicken sauce


  1. Chop the onion up into super small bits, mix with the rest of the ingredients for the meatballs.
  2. Fry the meatballs, pouring off any fat
  3. Let them rest (and lose more oil) on paper towels
  4. In a sauce pan, pour in all of the sauce ingredients except for the pineapple juice and fruit chunks
  5. Break up the big pieces of jelly (both grape and cranberry) to make a smooth sauce. Simmer for about 10 minutes as you fry the meatballs.
  6. Add in the green pepper and about ¼ of the can of pineapple juice and ½ of the fruit chunks.
  7. Feel free to add in any additional veggies (carrots, peas, whatever, sneak those babies in there!)
  8. Add the meatballs into the sauce and let them simmer for 30-40 minutes.
  9. Serve on a bed of rice or egg noodles. Delicious!

Meredith Bond is an award-winning author of a series of traditionally published Regency romances and indie-published paranormal romances. Known for her characters “who slip readily into one’s heart,” Meredith’s heart belongs to her husband and two children. Meredith’s second favorite pastime is teaching others to write.

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