A simple and delicious recipe for sweet and sour meatballs featuring lean ground beef meatballs in a tangy sauce with pineapple chunks, bell peppers, and optional carrots.
Author:Daniel Moretti
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4-6 servings 1x
Category:Main Dish
Method:Stovetop
Cuisine:American
Ingredients
Scale
1.5 lbs lean ground beef
1 large egg
1/2 cup dry breadcrumbs
1/4 cup finely chopped onion
2 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (20 ounce) can pineapple chunks, drained (reserve juice)
1/2 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons cornstarch
1 large green bell pepper, cut into 1-inch pieces
1/2 cup sliced carrots (optional)
Instructions
In a large bowl, combine the ground beef, egg, breadcrumbs, chopped onion, milk, salt, and pepper. Mix gently until just combined; avoid overmixing.
Form the mixture into small, uniform meatballs, about 1-inch in diameter.
Heat a large skillet over medium heat. Brown the meatballs on all sides until no longer pink. Drain any accumulated fat and set the meatballs aside.
In a saucepan, whisk together the reserved pineapple juice, sugar, apple cider vinegar, and soy sauce. In a small separate bowl, dissolve the cornstarch in a tablespoon or two of cold water to create a slurry.
Add the cornstarch slurry to the saucepan, whisking continuously. Bring the sauce to a gentle simmer over medium heat, stirring until it thickens.
Carefully add the browned meatballs, drained pineapple chunks, and bell pepper pieces to the thickened sweet and sour sauce. If using, add sliced carrots now.
Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the flavors to meld and the vegetables to slightly soften.
Serve the sweet and sour meatballs hot, perhaps over steamed rice or noodles.
Notes
Carrots are optional and can be added for extra vegetables.
Avoid overmixing the meatball mixture to keep them tender.
Reserve the pineapple juice for the sauce to ensure the right consistency.