Sweet And Sour Meatballs
Sweet And Sour Meatballs - Juicy homemade meatballs tossed in a glossy sweet and sour sauce with pineapple and peppers. Quick, cozy, and better than takeout any night of the week.
Servings: 8
Calories: 375kcal
Equipment
Ingredients
Meatballs
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 large onion shredded or finely chopped
- 2 large eggs
- ½ teaspoon garlic powder
- salt and pepper to taste
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- 1 cup chicken broth low sodium
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice from canned pineapple
- ½ teaspoon cornstarch
- 1 teaspoon salt
Main Ingredients
- 1 tablespoon vegetable oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium green bell pepper cut into 1-inch pieces
- ½ cup pineapple chunks
Instructions
- Combine all the meatball ingredients in a bowl. Form the meatballs into small golf ball size meatballs.
- Place the meatballs in the basket of your air fryer and air fry for 10 minutes at 380°F shaking them halfway through. To bake, place them on a baking sheet lined with parchment paper and bake at 400°F for 20 to 25 minutes.
- In a medium bowl, combine all the sweet and sour sauce ingredients together, whisk well. Set aside.
- In a large wok or pan, heat the vegetable oil over medium high heat. Add the onion and bell peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds until aromatic.
- Pour the sweet and sour sauce mixture in the wok and stir well until the sauce get thick and glossy.
- Add the meatballs and pineapple chunks to the wok, toss everything together well. Cook for another 2 minutes then remove from heat.
- Serve immediately over rice.
Video
Notes
- Recipe yields around 36 meatballs.
- Sauce balance. Taste before adding the meatballs. Too tangy? Add more sugar. Too sweet? Add a splash more vinegar.
- Make ahead. The sauce can be whisked together earlier in the day and stored in the fridge. I often prep the meatballs ahead too.
- Freezing. Freeze meatballs raw or cooked. Freeze with sauce in meal size portions for easy dinners.
- Reheating. Warm gently on the stove with a splash of broth or water to loosen the sauce.
- Chef’s tip. I always “test” one meatball straight from the pan. Call it quality control.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 31g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 603mg | Potassium: 639mg | Fiber: 2g | Sugar: 18g | Vitamin A: 679IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 4mg
