Sweet & Sour Meatballs (or Veggie Meatballs)

Makes 6 servings

Kitchen equipment:

  • Large pot with lid
  • Measuring cups & measuring spoons
  • Large stirring spoon
  • Can opener
  • Cutting board, cutting knife
  • Baking sheets or microwave-safe shallow dish
  • Oven mitts


  • 1 package (680 g) frozen meatballs, turkey meatballs, or veggie meatballs
  • 1 each red, yellow and orange pepper, cubed
  • 1 Tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • ¼ tsp hot pepper flakes
  • 1 can (398 ml) pineapple chunks in juice
  • 1 cup low-sodium vegetable or chicken broth
  • ½ cup ketchup
  • 3 Tbs brown sugar
  • 2 tsp apple cider vinegar
  • 1 tsp paprika
  • 1 Tbs cornstarch
  • 1 Tbs chopped cilantro
  • Cooked rice (follow instructions on package for cooking rice)


  1. Follow instructions on meatballs package for heating meatballs, either in oven or microwave.
  2. Heat oil in large pot and sauté onions for a few minutes until softened but not browned.  Add chopped garlic and hot pepper flakes and stir another minute.  Add pepper chunks.
  3. Add pineapple chunks and juice, broth, ketchup, brown sugar, apple cider vinegar and paprika. Stir well.  Bring to a simmer, cover, and cook 10 minutes, stirring occasionally.
  4.  Add heated meatballs and simmer another 5 minutes.
  5.  In a small bowl or measuring cup, stir together cornstarch and 2 Tbs cold water until smooth.  Stir into meatballs and let simmer 5 minutes until thickened.
  6.  Serve over cooked rice.  Sprinkle with chopped cilantro.   

      Adapted from: Sobeys Compliments recipe



3 thoughts on “Sweet & Sour Meatballs (or Veggie Meatballs)

  1. Pingback: Winter Solstice Supper Club | SCRI cooks

  2. Pingback: Halifax Supper Club, Dec. 2015 |

  3. Pingback: Saturday Supper Club, November 2017 | Club Inclusion Cooks

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