Description
Tender homemade beef meatballs simmered with pineapple, bell pepper, and onion in a glossy sweet-and-sour sauce. Serve them over rice for an easy dinner or on their own as a flavorful appetizer.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
1 cup pineapple chunks, with juice
1 bell pepper (red, yellow, or green), chopped
1/2 cup onion, chopped
1/2 cup ketchup
1/4 cup vinegar
1/4 cup brown sugar
1 tbsp soy sauce
1 tbsp cornstarch, optional for thickening
Fresh cilantro, optional for garnish
Instructions
- Add the ground beef, breadcrumbs, egg, garlic powder, salt, and black pepper to a large bowl. Gently mix until combined without overworking the beef.
- Shape the mixture into approximately 1-inch meatballs, keeping them similar in size for even cooking.
- Heat a large skillet over medium heat. Add the meatballs and cook for 8–10 minutes, turning occasionally, until browned on several sides and cooked through. Transfer to a plate and set aside.
- Add the pineapple chunks, chopped bell pepper, and onion to the same skillet. Sauté for 3–4 minutes, until the vegetables begin to soften.
- In a separate bowl, whisk together the reserved pineapple juice, ketchup, vinegar, brown sugar, soy sauce, and optional cornstarch until smooth.
- Pour the sweet-and-sour mixture into the skillet with the pineapple and vegetables. Stir and cook until the sauce begins to heat and thicken.
- Return the cooked meatballs to the skillet and gently stir to coat them in the sauce. Simmer for about 10 minutes, stirring occasionally, until the sauce is thickened and the meatballs are hot throughout.
- Garnish with fresh cilantro if desired and serve hot over steamed rice, with noodles, or on their own as an appetizer.
Notes
Add red pepper flakes, sriracha, or chili sauce for a spicy variation.
Ground turkey, chicken, pork, or a combination of ground meats can be substituted for the beef.
Add carrots, broccoli, zucchini, or extra bell peppers for more vegetables.
For a less sweet sauce, reduce the brown sugar and adjust the vinegar to taste.
For a thicker, glossier sauce, include the optional cornstarch and whisk it thoroughly into the liquid before adding it to the skillet.
Store leftovers with the sauce in an airtight container in the refrigerator for 3–4 days.
Freeze cooled meatballs and sauce in a freezer-safe container for up to 2–3 months and thaw overnight in the refrigerator before reheating.
Reheat over medium-low heat, adding a splash of water or pineapple juice if the sauce becomes too thick.
Serve over steamed rice, noodles, fried rice, or alongside steamed vegetables. For an appetizer, serve with toothpicks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 28 g
- Sodium: 1050 mg
- Fat: 21 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 115 mg
