Sweet and Sour Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
1 cup long grain rice, uncooked
02 -
1-1.5 lb lean ground beef or ground turkey
03 -
1/2 cup panko bread crumbs or gluten-free breadcrumbs
04 -
2 large eggs
05 -
1/2 tsp red pepper flakes
06 -
1/2 tsp garlic powder
07 -
1 tsp salt
→ Vegetables
08 -
1 tsp oil for sautéing
09 -
1/2 cup yellow onion, cut into 1-inch pieces
10 -
1 small green bell pepper, cut into 1-inch pieces
11 -
1 small orange bell pepper, cut into 1-inch pieces
12 -
1/2 cup canned pineapple, diced (save juice for sauce)
→ Sweet and Sour Sauce
13 -
4 Tbsp rice vinegar
14 -
2 Tbsp soy sauce
15 -
1 cup chicken or beef broth, low sodium
16 -
1/4 cup brown sugar
17 -
1/3 cup ketchup
18 -
1 Tbsp tomato paste
19 -
1/3 cup pineapple juice
20 -
1 tsp cornstarch + 1 tsp water (to make slurry)
# Instructions:
01 -
Cook rice according to package instructions, approximately 20 minutes.
02 -
In a mixing bowl, combine all meatball ingredients and form into small golf ball-sized meatballs. For air frying: Place meatballs on a parchment-lined tray and cook at 375°F for 7 minutes, flip, and cook for another 7-10 minutes. For oven baking: Place meatballs on a baking sheet and bake at 375°F for 15 minutes, flip, and bake for another 10-15 minutes.
03 -
Heat oil in a large wok or pan over medium/high heat. Add onion and bell peppers, cooking for 5-8 minutes until softened.
04 -
In a medium bowl, whisk together rice vinegar, soy sauce, broth, brown sugar, ketchup, tomato paste, and pineapple juice. Pour sauce into the skillet, bring to a simmer, and add cornstarch slurry. Stir well and simmer until thick and glossy.
05 -
Add cooked meatballs and pineapple chunks to the skillet. Toss everything together and cook for an additional 2 minutes. Serve over rice, garnished with fresh parsley or cilantro if desired.
# Notes:
01 -
Serve over rice for a complete meal.
02 -
Garnish with fresh parsley or cilantro for added flavor.