Sweet and Sour Meatball Recipe
These meatballs are definitively saucy, so you’ll be thankful to have something on the side to soak up every drop. I suggest rice or Asian noodles. I served the meatballs and sauce over cooked rice. Simply add steamed or roasted vegetables and the meal is complete.
Ingredients
- 1 lb lean ground beef
- 1 large egg
- 1/4 cup panko breadcrumbs
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 cup brown sugar
- 1/3 cup rice vinegar
- 3 tbsp ketchup
- 2 tbsp soy sauce, tamari, or liquid aminos
- 1 can (20 oz) pineapple chunks in 100% pineapple juice, drained, fruit and juice separated
- 1 tbsp cornstarch
- 2 bell peppers, any color, seeded and chopped
- 2 tbsp sliced green onions, for garnish
Steps
- To make the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the 1 lb lean ground beef, 1 large egg, 1/4 cup panko breadcrumbs, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Mix well and shape the mixture into 12 meatballs.
- Transfer the meatballs to the prepared pan and bake until browned and cooked through (160 degrees F on a meat thermometer).
- While the meatballs cook, make the sauce. In a large skillet, combine the 1/3 cup brown sugar, 1/3 cup rice vinegar, 3 tbsp ketchup, 2 tbsp soy sauce, tamari, or liquid aminos, and 3/4 cup of the reserved pineapple juice from the can (once drained, you should have about 1 cup of pineapple juice from the can). Set the pan over medium-high heat and bring to a simmer.
- In a small bowl, whisk together the 1 tbsp cornstarch and remaining 1/4 cup pineapple juice. Whisk until the cornstarch is completely dissolved. Add the cornstarch mixture to the pan and return to a simmer.
- Reduce the heat to medium low, add the 2 bell peppers, any color, seeded and chopped and simmer for 8 to 10 minutes (or until the meatballs finish cooking). The mixture will have thickened and reduced slightly.
- When the meatballs have finished cooking, add them to the sauce with the pineapple chunks. Simmer for 3 minutes to heat through.
- Remove from heat, top with 2 tbsp sliced green onions, for garnish and serve.
Notes
To store: Once cool, transfer leftover sweet and sour meatballs and sauce to an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat: transfer everything to a large skillet and set the pan over medium-low heat. Bring to a simmer and cook until heated all the way through. If necessary, add a little water to loosen the sauce.
