My husband said he wasn’t coming back until I made him sweet and sour meatballs. So, I did and I ate them in front of him.
When I was a little girl my mother would make sweet and sour meatballs quite a bit. I think it was because my dad loved them. Good thing my sisters and I loved them, too. She would always serve the sweet and sour balls of meat over a bed of white rice. I liked to add an extra splash of pineapple juice to my plate.
This sweet and sour meatballs recipe is very easy to follow and super sweet to eat! You’ll love how the flavors compliment each other in the sweet and savory sauce. I love the fact that fresh pineapple is used and not canned, however, if canned is all that you have on hand feel free to use it. Enjoy!
Sweet and sour meatballs with pineapples and peppers make a wonderful weeknight meal. My husband and kids really enjoy these sweet and sour meatballs and they are always happy to eat any leftovers for lunch the next day. I love eating these meatballs over rice with lots of soy sauce. Talk about a delicious dinner. We even get brave and use chopsticks from time to time but usually, my meatballs go rolling across the floor ?
You wanna know what I think? I think this sweet and sour meatballs recipe lights up any room that it enters.
- 1-1/4 pound Ground Beef
- 1/2 whole Onion, Diced Very Finely
- 1 whole Eggland’s Best Egg
- 1/2 cup Panko Bread Crumbs (or Regular Breadcrumbs)
- 1 teaspoon Morton Kosher Salt
- Freshly Ground Black Pepper, To Taste
- 1/2 teaspoon Crushed Red Pepper, More To Taste
- 1/4 cup Gold Medal All-purpose Flour
- Wesson Canola Oil, For Frying
- 2 whole Green Bell Peppers, Seeded And Diced Roughly
- 1-1/2 cup Fresh Pineapple Chunks
- 2 cups College Inn Beef Stock Or Broth
- 2 Tablespoons La Choy Soy Sauce
- 1/2 cup Sherry Or White Wine Vinegar
- 1/3 cup Domino Sugar
- 1 Tablespoon Argo Cornstarch
- Morton Salt To Taste
- Crushed Red Pepper, To Taste
- Extra Beef Stock If Needed
Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.
Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)
Serve over cooked brown or white rice.