Bessie's Sweet and Sour Meatballs

Winner of the 2012 Nature’s Eats Holiday Recipe Contest, this dish celebrates the heartiness of beef with our light-hearted cranberry and pineapple products.
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Servings 25


  • 15 pounds of lean beef, lean
  • 20 eggs, slightly beaten
  • 11⁄3 cups bread crumbs
  • 10 tablespoon beef bouillon
  • 10 tablespoon worscheshire sauce
  • 1½ cups Nature’s Eats Cranberries
  • 1½ gallons water
  • 3 cups Sparkling Cranberry juice
  • 10 cups brown sugar
  • 10 cups lemon juice
  • 5 cups ketchup
  • 5 tablespoon salt
  • 1 small can pineapple chunks, drained
  • 10 cups chopped/sliced red, yellow and green peppers
  • 2 cups white onion, chopped
  • 10 tablespoon cornstarch


  • Combine Lean Beef, Eggs, bread crumbs, beef bouillon, and Worcestershire sauce and Nature’s Eats Cranberries. Mix well and shape into 1¼ inch balls.
  • Brown the balls in a skillet over medium-high heat, remove from skillet and set them aside. Pour off fat.
  • In the same skillet (or jumbo pot) combine all remaining ingredients except peppers, onions, and cornstarch.
  • Stir well over medium heat for 5 minutes. Add meatballs and simmer uncovered for 45 minutes. Add peppers and onions, simmer 45 minutes then add cornstarch and heat thru.