Sweet and Sour Meatballs (Print Version)
Juicy beef meatballs glazed in tangy pineapple sauce, served with rice for a savory-sweet meal.
# Ingredients:
→ Meatballs
01 -
2 pounds ground beef
02 -
2 large eggs
03 -
3 teaspoons dried parsley flakes
04 -
2 teaspoons ground turmeric
05 -
1 teaspoon garlic powder
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon ground black pepper
→ Sweet and Sour Sauce
08 -
2 tablespoons cornstarch
09 -
1/2 cup packed light brown sugar
10 -
1 tablespoon soy sauce
11 -
1/4 cup distilled white vinegar
12 -
Juice from canned pineapple (plus pineapple chunks) to make 1 cup liquid
13 -
1 (20 ounce) can crushed pineapple, chunks reserved
14 -
1/3 cup diced yellow bell pepper
→ Serving
15 -
6 cups cooked white rice
16 -
Fresh parsley, chopped, for garnish
# Steps:
01 -
Preheat oven to 350 degrees Fahrenheit. In a large bowl, combine ground beef, eggs, dried parsley, turmeric, garlic powder, kosher salt, and black pepper. Mix thoroughly. Shape the mixture into 1-inch meatballs and arrange on a greased rimmed baking sheet. Bake for 30 minutes, until meatballs are browned and fully cooked internally.
02 -
In a medium saucepan, whisk cornstarch with light brown sugar. Pour in soy sauce, distilled white vinegar, and enough pineapple juice (supplement with water as needed) to make 1 cup of liquid. Whisk ingredients together and heat over medium, stirring continuously until slightly thickened.
03 -
Gently add baked meatballs, reserved pineapple chunks, and diced yellow bell pepper to the saucepan. Stir to coat meatballs in sauce and cook for 1 to 2 minutes until heated through and well coated.
04 -
Spoon meatballs and sauce generously over cooked white rice. Finish with chopped parsley as garnish and serve immediately.
# Notes:
01 -
For even browning, roll meatballs consistently in size and avoid crowding the baking sheet.