Sweet & Sour Meatballs

Prep Time
Cook Time
Ready In

"Ceil Dyers Wok Cookery 1981; has brussel sprouts in it."

Original recipe yields 4 servings


  • Serving Size: 1 (603.6 g)
  • Calories 843.7
  • Total Fat - 34.3 g
  • Saturated Fat - 9.1 g
  • Cholesterol - 153 mg
  • Sodium - 1096.2 mg
  • Total Carbohydrate - 94.3 g
  • Dietary Fiber - 6.2 g
  • Sugars - 37.9 g
  • Protein - 39.5 g
  • Calcium - 99.3 mg
  • Iron - 7.7 mg
  • Vitamin C - 118.5 mg
  • Thiamin - 0.6 mg

Step 1

Combine ground beef with breadcrumbs, egg, coriander and horseradish; mix together. Make 8 balls.

Step 2

Roll balls in 1/8 cup cornstarch.

Step 3

Heat oil; brown meat balls; set aside.

Step 4

Fry garlic and onion. Add brussel sprouts, water chestnuts and drained pineapple chunks (with juice reserved for later).

Step 5

In sauce pan combine ingredients and cook until thick.

Step 6

Add mixture to meatballs and heat until warmed.

Step 7

Add meatballs then add sweet and sour sauce ingredients; stir until thickened.

Tips & Variations

No special items needed.



Like another review, I tweaked this recipe a bit, due to personal taste and because I was having a screwed-up day. For starters, I completely forgot to add the brussels sprouts – don’t know how that happened considering I bought them specifically for this recipe (senior moment?)! Used turkey in place of the beef to keep on the low cal., used half of the horseradish because I ran out, added ginger, used green and red peppers as well as sliced carrots. Didn’t use the onion, so that my son would eat it (he hates onions), but did sneak in some onion powder. It was well enjoyed, I tell ya. I will though add some salt/pepper (maybe some garlic, ginger) to the meatballs to add a bit more flavor. Thank you, Dee, for sharing! Made it for FYC.

review by:
(3 Feb 2021)


So happy I've found this recipe! "Ceil Dyers Wok Cookery 1981; has brussel sprouts in it." Back when the book came out I started making this in regular rotation. Very satisfying and economical. Typically I double the recipe. The horseradish in the meatballs keeps it from being too sweet. The Brussels sprouts are great for us, but if you don't care for them carrots or another favorite veggie would work. This is as good or better than take out, and saves $'s.

review by:
(18 Jan 2021)


I made this recipe last night but I "tweaked" it too much to write a review. So far so good! In place of the breadcrumbs I blended some rolled oats, used two (small) eggs and used homemade ground horseradish that lost most of it's spice. I should have also added some salt to the mix but it turned out OK. I made 16 balls... 8 balls would have been huge! I skipped the cornstarch coating. I forgot the chestnuts (darn!) and didn't have Brussels sprouts so I chopped up some bok choi and green beans. It was a nice change to add veggies to a sweet and sour recipe- something I will tuck away since I'm trying to eat healthier. I doubled the amount of pineapple juice but kept all the other ingredients the same- no issues there.

review by:
(25 Jun 2016)