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Sweet and Sour Meatballs


  • Author: Christine

Description

These sweet and sour meatballs combine tender, savory meatballs with a deliciously tangy and sweet sauce. Ground beef, seasoned with basic spices, is formed into bite-sized meatballs, browned to perfection, and then simmered in a rich sauce made with pineapple juice, brown sugar, and vinegar. This dish is perfect for serving over rice or noodles and can easily be adapted to suit different tastes and dietary preferences.


Ingredients

Scale

For the Meatballs:

  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1 egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

For the Sweet and Sour Sauce:

  • 1 cup pineapple juice (fresh or canned)
  • 1/2 cup brown sugar
  • 1/3 cup rice vinegar or apple cider vinegar
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 2 tbsp cornstarch mixed with 2 tbsp water (slurry)

Instructions

Prepare the Meatballs:

  1. In a large bowl, combine the ground meat, breadcrumbs, milk, egg, salt, pepper, garlic powder, and onion powder.
  2. Mix until well combined, but do not overmix to prevent tough meatballs.
  3. Form the mixture into small meatballs, about 1 inch in diameter.

Cook the Meatballs:

  1. Heat a large skillet over medium-high heat and add a bit of oil.
  2. Cook the meatballs in batches, ensuring they are browned on all sides and cooked through, about 5-7 minutes per batch.
  3. Remove the meatballs and set them aside.

Make the Sweet and Sour Sauce:

  1. In a medium saucepan, combine the pineapple juice, brown sugar, vinegar, ketchup, and soy sauce.
  2. Bring the mixture to a simmer over medium heat, stirring occasionally to prevent the sugar from burning.
  3. Once the sauce is simmering, slowly add the cornstarch slurry while stirring constantly.
  4. Continue to stir until the sauce thickens, becoming glossy and smooth.

Combine and Serve:

  1. Add the cooked meatballs to the sauce, ensuring they are well coated.
  2. Simmer for an additional 5-10 minutes to allow the flavors to meld.
  3. Serve over rice or noodles, garnished with chopped green onions or sesame seeds, if desired.

Notes

  • Meat Options: You can use ground beef, pork, or a combination of the two. Beef offers a robust flavor, while pork adds tenderness and a subtle sweetness.
  • Freezing: If you’re planning to freeze the meatballs, it’s best to freeze them uncooked. Lay them on a baking sheet until solid, then transfer to a resealable bag. They can be stored for up to 3 months.
  • Thickening the Sauce: If you don’t have cornstarch, arrowroot powder or potato starch can be used as a substitute. Alternatively, you can reduce the sauce by simmering it longer to thicken it naturally.
  • Gluten-Free Option: To make this recipe gluten-free, use gluten-free breadcrumbs and gluten-free soy sauce.