These savory meatballs are lightly seasoned, roasted until caramelized and then simmered in a teriyaki-style, sweet and sour glaze. The shimmering sauce is studded with bell peppers and juicy pineapple so it’s a flavorful party on the palate. The dish is sophisticated enough for entertaining, but it’s made with pantry staples, making it an excellent option for any busy weeknight.
The beauty of this dish lies in its simplicity. While the meatballs cook in the oven, the sauce comes together on the cooktop. And the sauce is a simple dump-and-stir concoction, so there’s very little work on your part. In under 45 minutes, dinner is ready.
How to make sweet and sour meatballs
A medley of sugary, salty and tangy ingredients make this dish classically sweet and sour. Sweetness comes from
brown sugar and ketchup, sour derives from pineapple juice and rice vinegar and salty nuances stem from the soy sauce. When you combine all those elements in the pan, a well-balanced, complex sauce is crafted. And, while this sauce is amazing with these savory meatballs, it’s also fabulous with chicken, pork and shrimp.
Here's what you'll need:
Ground beef. This recipe calls for lean ground beef. I used meat that was 90% lean. If desired, you may use leaner beef (such as 94%), or ground beef that’s around 85% lean. Since we’re adding binders (egg and breadcrumbs), you have wiggle room in the leanness of the ground beef.
Egg. One large egg is used to add moisture to the beef and, when combined with the breadcrumbs, creates a binder that helps the meatballs hold their shape.
Breadcrumbs. Panko breadcrumbs work with the egg to keep the beef moist. I prefer panko because the Japanese breadcrumbs are light and airy which guarantees tender meatballs that are not dense or heavy. If necessary, you may swap in regular or gluten-free breadcrumbs.
Seasonings. A simple blend of onion powder, garlic powder, salt and pepper is all that’s needed to add great flavor to the meatballs.
Brown sugar. Brown sugar adds sweetness to the sauce and balances the tartness of other ingredients. I prefer brown sugar because it adds caramel notes you can’t get from granulated sugar.
Rice vinegar. Rice vinegar adds a pop of acidity to the sauce while countering the sweeter ingredients. You may use regular or seasoned rice vinegar.
Ketchup. Ketchup might seem like an unusual ingredient in a teriyaki-style sauce, but it’s a common addition because it’s sweet, tangy and concentrated, which helps thicken the sauce.
Soy sauce. Soy sauce is the sole salty ingredient in the sauce and it adds a wonderful umami quality. You may also use tamari or your favorite liquid aminos.
Canned pineapple. We use one can of pineapple chunks in 100% juice for these meatballs. The liquid is used in the sauce and the pineapple chunks add juicy, fruity, textural notes.
Cornstarch. One tablespoon of cornstarch thickens the sauce without making it cloudy (like flour would). Pro tip: Make sure to dissolve the cornstarch in the unheated pineapple juice before adding it to the pan as this prevents clumping.
Bell peppers. Two bell peppers add sweetness, color and texture to this dish. You may choose any color(s).
Green onions. I prefer to garnish this dish with chopped green onions (scallions), but you may also use cilantro or chives.
Sweet and sour meatball recipe
These meatballs are definitively saucy, so you’ll be thankful to have something on the side to soak up every drop. I suggest rice or Asian noodles. I served the meatballs and sauce over cooked rice. Simply add steamed or roasted vegetables and the meal is complete.
To store leftover sweet and sour meatballs, once cool, transfer the meatballs and sauce to an airtight container and refrigerate for up to 3 days, or freeze up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat the meatballs and sauce, transfer everything to a large skillet and set the pan over medium-low heat. Bring to a simmer and cook until heated all the way through. If necessary, add a little water to loosen the sauce.
Makes: 4 servings
Ingredients:
For the meatballs:
- 1 pound lean ground beef
- 1 egg
- ¼ cup panko breadcrumbs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and black pepper
For the sauce:
- ⅓ cup brown sugar
- ⅓ cup rice vinegar
- 3 tablespoons ketchup
- 2 tablespoons soy sauce, or tamari, or liquid aminos
- 20-ounce can pineapple chunks in 100% pineapple juice, drained, fruit and juice separated
- 1 tablespoon cornstarch
- 2 bell peppers, any color, seeded and chopped
- 2 tablespoons sliced green onions, for garnish
Instructions:
- To make the meatballs, preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
- In a large bowl, combine the beef, egg, panko, onion powder, garlic powder, ½ teaspoon salt and ¼ teaspoon black pepper. Mix well and shape the mixture into 12 meatballs.
- Transfer the meatballs to the prepared pan and bake for 20 to 25 minutes, until browned and cooked through (160 degrees F on a meat thermometer).
- While the meatballs cook, make the sauce. In a large skillet, combine the brown sugar, vinegar, ketchup, soy sauce and ¾ cup of the pineapple juice (once drained, you should have about 1 cup of pineapple juice from the can). Set the pan over medium-high heat and bring to a simmer.
- In a small bowl, whisk together the cornstarch and remaining ¼ cup pineapple juice. Whisk until the cornstarch is completely dissolved. Add the cornstarch mixture to the pan and return to a simmer.
- Reduce the heat to medium low, add the bell peppers and simmer for 8 to 10 minutes (or until the meatballs finish cooking). The mixture will have thickened and reduced slightly.
- When the meatballs have finished cooking, add them to the sauce with the pineapple chunks. Simmer for 3 minutes to heat through.
- Remove from heat, top with green onions and serve.
Questions or comments? Email the culinary team at cooking@azcentral.com.
This article originally appeared on Arizona Republic: Meatball recipe with a sweet and sour twist is our new favorite dinner
