Sweet and Sour Meatballs
Tender meatballs coated in a tangy and sweet sauce, featuring pineapple and bell pepper, making for a comforting and delicious dish.
Ingredients
For the Meatballs
- 1 pound ground beef The base of our meatballs, flavorful and juicy.
- 1/2 cup breadcrumbs Helps bind the meatballs while keeping them tender.
- 1/4 cup onion, finely chopped Adds a subtle sweetness and depth to the flavor.
- 1 large egg Binds the mixture together for a perfect texture.
- to taste salt and pepper Essential for enhancing all the other flavors.
For the Sauce
- 1 cup pineapple chunks Brings the sweet and tangy element we adore.
- 1/2 cup bell pepper, chopped Adds a nice crunch and fresh flavor.
- 1/2 cup soy sauce The key for that umami kick.
- 1/2 cup brown sugar Balances out the tanginess with rich sweetness.
- 1/4 cup vinegar Adds that bright zing to the dish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine ground beef, breadcrumbs, onion, egg, salt, and pepper. Mix it gently until everything is well blended to keep the meatballs tender.
- Shape the mixture into small, uniform balls, about the size of a golf ball.
Cooking
- Place meatballs on a baking sheet lined with parchment paper, ensuring they’re spaced out.
- Bake the meatballs for 15–20 minutes until they’re browned and cooked through.
- While they bake, prepare the sweet and sour sauce. In a pan, combine pineapple chunks, bell pepper, soy sauce, brown sugar, and vinegar. Simmer for about 5 minutes, stirring until the sugar dissolves and the mixture thickens slightly.
Serving
- Once the meatballs are done, transfer them directly into the sweet and sour sauce. Give them a gentle stir to coat each meatball.
- Cook for an additional 5 minutes on low heat so the flavors can meld beautifully.
- Serve hot with rice or noodles, garnished with sesame seeds or chopped green onions if desired.
Notes
These meatballs store well and can be prepped in advance for quick future meals. Keep leftovers in an airtight container in the fridge for up to 3 days. You can freeze cooked meatballs for up to 3 months.