Sweet and Sour Meatballs with Pineapple Recipe
With a few simple ingredients and a flavorful sauce, these Sweet and Sour Meatballs with Pineapple come together effortlessly. Serve them over rice, alongside veggies, or as an appetizer at your next gathering.
Servings: 6
Calories: 342kcal
Ingredients
For the Meatballs
- 1/4 cup panko bread crumbs
- 1/3 cup buttermilk
- 1 egg
- 3 cloves garlic minced
- 2 tbsp yellow onion finely diced, or green onion
- 1 tsp parsley freshly minced
- pinch ground ginger
- 1/2 tsp coarse kosher sea salt
- 1/4 tsp ground black pepper
- 1 lb ground beef
- 1/4 lb ground pork
For the Sweet and Sour Sauce
- 1 tsp olive oil
- 1/2 cup bell pepper chunks - red bell pepper, green bell pepper, or both
- 1/4 cup onion chunks
- 1 1/2 cup pineapple juice divided
- 1/2 cup brown sugar packed
- 1/4 cup rice vinegar
- 1/4 cup ketchup
- 2 tbsp low-sodium soy sauce
- 1 cup pineapple chunks fresh or canned
- 1 tbsp cornstarch
Instructions
For the Meatballs
- In a medium mixing bowl, add the breadcrumbs, buttermilk, and egg. Whisk to combine. Let stand for 5 minutes to allow the breadcrumbs to absorb the liquid.
- Add the garlic, onion, parsley, ground ginger, salt, and pepper. Whisk to combine. Using your hands, mix in the beef and pork until the ingredients are combined. Take care not to overwork the meat, or the meatballs will turn out dense instead of tender.
- Using a standard-size cookie scoop, portion the mixture and roll to create a smooth, round ball. Place the meatballs onto a parchment-lined, freezer-safe baking sheet or a baking dish. Once all of the mixture has been portioned, freeze the meatballs for 5-10 minutes.
- To cook the meatballs, place a large nonstick skillet over medium heat. Add the oil. Once hot, add the meatballs and cook until they reach an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius), about 15-18 minutes. Remove and serve with the sauce.
For the Sauce
- While the meatballs are cooking, make the sauce. In a medium saucepan set over medium heat, add the oil. Once hot, add the peppers and onion. Sauté until tender, about 3 minutes. Pour in all but 2 tablespoons of the pineapple juice. Add the brown sugar, rice vinegar, ketchup, and soy sauce. Simmer for 5 minutes, then add the pineapple chunks.
- In a small prep bowl, whisk together the cornstarch and the reserved pineapple juice. Pour into the simmering sauce. Allow to simmer for 5 minutes or until thickened. Remove from heat and serve over the meatballs.
Notes
To STORE leftover Homemade Sweet and Sour Meatballs and sauce, let them cool completely before transferring them to an airtight container. Keep refrigerated for 3 to 4 days.
For longer storage, FREEZE by fully cooking the meatballs and sauce, then letting them cool before dividing them into freezer-safe bags. Lay the bags flat to save space and freeze for 1 to 3 months. When ready to enjoy, thaw in the refrigerator overnight if frozen.
REHEAT by pouring the thawed meatballs and sauce into a pot on the stove over medium heat, stirring occasionally, until warmed through. Alternatively, place them in a slow cooker on low heat until heated thoroughly.
Nutrition
Calories: 342kcal | Carbohydrates: 41g | Protein: 22g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 89mg | Sodium: 588mg | Potassium: 594mg | Fiber: 1g | Sugar: 33g | Vitamin A: 528IU | Vitamin C: 27mg | Calcium: 73mg | Iron: 3mg
