Description
Delicious and quick Sweet and Sour Meatballs featuring juicy ground beef meatballs cooked to golden perfection and coated in a tangy, flavorful sauce made with pineapple, vinegar, and brown sugar. Perfect comfort food served over rice or noodles for a satisfying meal.
Ingredients
Scale
Meatballs
- 1 pound Ground Beef (Can substitute with ground chicken or turkey.)
- 1/2 cup Breadcrumbs (Panko for lighter texture.)
- 1 large Egg (Flaxseed meal mixed with water as a vegan alternative.)
- 1 teaspoon Garlic Powder (Fresh minced garlic can enhance flavor.)
- Salt, to taste
- Pepper, to taste
Sauce and Vegetables
- 1/4 cup Rice Vinegar (Apple cider vinegar can work in a pinch.)
- 1/2 cup Brown Sugar (Adjust to suit your taste.)
- 1 cup Chicken Broth (Low sodium recommended; use vegetable broth for vegetarian.)
- 1/2 cup Ketchup
- 2 tablespoons Tomato Paste
- 1/2 cup Pineapple Juice (Juice from canned pineapple is recommended.)
- 1 tablespoon Cornstarch
- 2 tablespoons Vegetable Oil (Olive oil can be used as a substitute.)
- 1 cup Bell Peppers (Mix of red and green, can use other sweet varieties.)
- 1 cup Onions (Diced and shredded.)
- 1 cup Pineapple Chunks (Canned pineapple makes for easy preparation.)
Instructions
- Making Meatballs: In a mixing bowl, combine ground beef, breadcrumbs, egg, garlic powder, salt, and pepper. Mix gently until just combined and shape into golf ball-sized meatballs, ensuring not to overwork the meat for tender results.
- Cooking Meatballs: Place the meatballs in a preheated air fryer at 380°F and cook for 10 minutes until golden brown and cooked through. As an alternative, bake them on a lined sheet in a preheated oven at 400°F for 20-25 minutes.
- Preparing the Sauce: In a separate bowl, whisk together rice vinegar, brown sugar, chicken broth, ketchup, tomato paste, pineapple juice, and cornstarch until smooth and well combined, which will help thicken the sauce later.
- Sautéing Vegetables: Heat vegetable oil in a large skillet over medium heat. Sauté diced onions and bell peppers for about 1 minute until softened, then add minced garlic and cook an additional 30 seconds to release the aroma.
- Thickening Sauce: Pour the sauce mixture into the skillet with the sautéed vegetables. Stir continuously until the sauce thickens, about 2-3 minutes, forming a glossy coating.
- Combining Meatballs and Sauce: Add the pineapple chunks and the cooked meatballs to the skillet, tossing gently to coat everything evenly in the rich, sweet and sour sauce.
- Final Simmer: Allow the meatballs to cook in the sauce for an extra 2 minutes, ensuring they absorb the flavors and are heated through.
- Serving: Serve hot over a bed of fluffy rice or noodles to complete this comforting and flavorful meal.
Notes
- Use ground chicken or turkey as a leaner alternative to beef.
- Panko breadcrumbs provide a lighter texture to the meatballs.
- For a vegetarian or vegan version, substitute meat with plant-based grounds and use flaxseed egg alternatives.
- Adjust the brown sugar quantity to tailor the sweetness level of the sauce.
- Use low sodium broth to control salt content in the dish.
- The meatballs can be cooked either by air frying or baking depending on preference and appliance availability.
- Serve with rice or noodles to make a complete meal.
