Sweet and Sour Meatballs and Peppers Recipe
A flavorful and colorful dish featuring juicy ground beef meatballs cooked with sweet peppers and pineapple in a tangy sweet and sour sauce, perfect served over steamed rice for a balanced and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Sweet and Sour Sauce
- 1/2 cup pineapple juice
- 1/4 cup honey or agave nectar
- 2 tablespoons rice wine vinegar
- 2 tablespoons ketchup
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons cornstarch, mixed with 2 teaspoons water
Meatballs
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 4 medium cloves garlic, minced and divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon vegetable oil
Vegetables & Garnish
- 2 medium sweet peppers, cut into 1/2-inch cubes
- 1 small bunch green onions, green parts cut into 1-inch pieces
- 1 cup pineapple tidbits
- Salt and pepper to taste
- Steamed rice and additional sliced green onions for serving
Instructions
- Prepare Sweet and Sour Sauce: In a small bowl, combine pineapple juice, honey or agave nectar, rice wine vinegar, ketchup, low-sodium soy sauce, and cornstarch slurry. Stir well and set aside to let flavors meld.
- Mix Meatball Ingredients: In a large bowl, combine ground beef, panko breadcrumbs, beaten egg, two cloves of minced garlic, kosher salt, and ground black pepper. Mix thoroughly until evenly combined.
- Form Meatballs: Scoop the mixture into 1-inch balls using your hands or a scoop, then place them on a clean plate ready for cooking.
- Brown the Meatballs: Heat a large skillet over medium-high heat. Add vegetable oil and swirl to coat the pan. Add meatballs and sear on all sides, turning occasionally with tongs until golden brown.
- Cook Meatballs Through: Reduce heat to medium and continue cooking the meatballs, turning occasionally, until they reach an internal temperature of 165°F. Remove meatballs from skillet and set aside.
- Sauté Peppers: Drain all but about 1 tablespoon of drippings from the pan and return to medium-high heat. Add cubed sweet peppers and sauté for 2-4 minutes until crisp-tender. Then add remaining minced garlic and green onion pieces, cooking an additional 1-2 minutes until fragrant.
- Combine and Simmer: Return meatballs to the pan along with pineapple tidbits and the prepared sweet and sour sauce. Cook over medium-high heat for 3-5 minutes, stirring gently, until sauce thickens and coats the meatballs and peppers evenly. Adjust seasoning with salt and pepper as needed.
- Serve: Serve the meatballs and peppers warm over steamed rice. Garnish with additional sliced green onions for extra freshness and crunch. Enjoy your flavorful sweet and sour dish!
Notes
- Ensure meatballs are cooked to an internal temperature of 165°F for safety.
- Panko breadcrumbs help give the meatballs a lighter texture; regular breadcrumbs can be substituted but may alter the texture.
- Adjust sweetness and tanginess of the sauce by varying honey and vinegar amounts to personal preference.
- Using low-sodium soy sauce helps control salt content in the dish.
- For a spicier version, consider adding red pepper flakes or a dash of chili sauce.
- This dish pairs wonderfully with steamed jasmine or basmati rice.
