Description
This sticky, tangy sweet-and-sour meatball recipe features small baked meatballs simmered in a pineapple-forward sauce with bell pepper for a flavorful weeknight dinner.
Ingredients
- 1 lb ground beef (or 50/50 beef and pork)
- 1/2 cup breadcrumbs (plain or panko)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon soy sauce (for the meatballs)
- Salt and pepper to taste
- 1 cup pineapple chunks (canned in juice or fresh)
- 1/2 cup pineapple juice
- 1 bell pepper, cut into 1-inch pieces
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce (for the sauce)
- Optional: cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine ground meat, breadcrumbs, onion, garlic, egg, and 1 tablespoon soy sauce. Season with salt and pepper. Mix gently until just combined.
- Shape mixture into small meatballs (about 1 inch in diameter) and place on the prepared baking sheet.
- Bake for 20 minutes, until browned and cooked through.
- While the meatballs bake, combine pineapple juice, sugar, rice vinegar, and soy sauce in a saucepan and bring to a simmer for 2-3 minutes.
- Add pineapple chunks and bell pepper to the sauce; simmer until the pepper is tender, about 3-5 minutes.
- If desired, whisk in the cornstarch slurry and simmer until the sauce thickens.
- Add baked meatballs to the saucepan, stir gently to coat, and simmer together for 3-5 minutes.
- Serve warm over steamed rice or egg noodles.
Notes
For a spicier variation, add sriracha to the sauce. Meatballs can be made ahead and refrigerated before finishing in the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian