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Sweet and Sour Meatballs with Pineapple

4.6
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PREP TIME
35 min
COOKING TIME
35 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner
Sweet and Sour Meatballs with Pineapple
Ingredients
  • 2 pounds lean ground beef
  • 1 cup dry bread crumbs
  • 1/2 cup finely chopped onion
  • 2 large eggs, beaten
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons granulated sugar
  • 1 teaspoon seasoning salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground black pepper
  • 1 (20 ounce) can pineapple chunks with juice
  • 1/4 cup water, or as needed
  • 1/2 cup packed brown sugar
  • 1/3 cup water
  • 3 tablespoons distilled white vinegar
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon seasoning salt
  • 1 large carrot, diced
  • 1 large green bell pepper, cut into 1/2 inch pieces
Instructions
1
First, preheat your oven to 400 degrees F (200 degrees C), ensuring it reaches the desired temperature. Next, lightly coat a large rimmed baking sheet with a thin layer of oil to prevent sticking.
2
To create the meatballs, combine ground beef, bread crumbs, finely chopped onion, eggs, Worcestershire sauce, sugar, salt, ginger, and pepper in a large mixing bowl. Blend the ingredients until they are fully incorporated and there are no visible lumps.
3
Shape the mixture into 1-inch meatballs, placing them in a single layer on the prepared baking sheet. This will allow for even cooking and prevent overcrowding.
4
Place the meatballs in the preheated oven and bake for 10 to 15 minutes, or until they are cooked through. At this point, remove the meatballs from the oven and set them aside.
5
To prepare the sauce, pour 1 cup of pineapple juice into a measuring cup. Add an additional 1/4 cup of water to achieve the desired consistency, leaving you with a total of 1 cup liquid. Set aside the pineapple chunks for later use.
6
In a large pot, combine the pineapple juice mixture over medium heat. Stir in 1/3 cup of water, brown sugar, vinegar, and soy sauce until well combined. Next, add cornstarch, ginger, and seasoning salt to the pot, stirring constantly to prevent lumps.
7
Cover the pot and cook until the sauce thickens, approximately 3 to 5 minutes. This will allow the ingredients to meld together and create a smooth consistency.
8
Add the pineapple chunks, bell pepper, and carrot to the pot. Gently stir to coat the meatballs with the sauce, taking care not to break them.
9
Simply place the coated meatballs in the pot and simmer, uncovered, until they are cooked through. Use an instant-read thermometer to check for doneness; the internal temperature should be at least 160 degrees F (71 degrees C).
10
Once the meatballs are cooked, remove them from the pot and serve hot.