Sweet and Sour Meatballs
These savory meatballs are lightly seasoned, roasted until caramelized, and then simmered in a teriyaki-style, sweet and sour glaze. The shimmering sauce is studded with bell peppers and juicy pineapple so it’s a flavorful party on the palate.
Servings 4
Ingredients
For the Meatballs
- 1 pound lean ground beef
- 1 egg
- ¼ cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper
For the Sauce
- 1/3 cup brown sugar
- 1/3 cup rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce or tamari, or liquid aminos
- 20- ounce can pineapple chunks in 100% pineapple juice drained, fruit and juice separated
- 1 tablespoon cornstarch
- 2 bell peppers any color, seeded and chopped
- 2 tablespoons sliced green onions for garnish
Instructions
- 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 beef, egg, panko, onion powder, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix well and shape the mixture into 12 meatballs.
- Transfer the meatballs to the prepared pan and bake for 20 to 25 minutes, 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 brown sugar, vinegar, ketchup, soy sauce, and 3/4 cup of the pineapple juice (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 cornstarch and remaining ¼ 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 bell peppers, 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. Top with green onions and serve.