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–+ servings
Grey ceramic bowls with white rice, meat balls and sweet and sour sauce. Lots of bell peppers and a dish towel.
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5 from 5 votes

Sweet nad Sour Meatballs

Sweet and Sour Meatballs are a knockout meal with unique sweet, savory flavors and fresh peppers. This is a quick meal the family will love.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: Japanese
Diet: Gluten Free, Low Lactose
Servings: 4
Author: Bailey

Equipment

  • large deep bottomed skillet or wok
  • mixing bowls

Ingredients

  • 1 cup long grain rice, uncooked
  • 1-1.5 lb lean ground beef or ground turkey
  • ½ cup panko bread crumbs or gluten free breadcrumbs
  • 2 large eggs
  • ½ tsp red pepper flakes omit if sensitive to het
  • ½ tsp garlic powder
  • 1 tsp salt
  • 1 tsp oil for sautéing peppers
  • ½ cup yellow onion, cut into 1 inch pieces
  • 1 small green bell pepper, cut into 1 inch pieces
  • 1 small orange bell pepper, cut into 1 inch pieces
  • ½ cup canned pineapple, diced *save the juice for the sauce

Sweet And Sour Sauce

  • 4 Tbsp rice vinegar
  • 2 Tbsp soy sauce
  • 1 cup chicken or beef broth, low sodium
  • ¼ cup brown sugar
  • ⅓ cup ketchup
  • 1 Tbsp tomato paste
  • ⅓ cup pineapple juice
  • 1 tsp cornstarch + 1 tsp water to make a slurry. Just whisk together well

Instructions

  • If serving with rice, start the rice according to the package. This typically takes 20 minutes to cook.
    Cook the meatballs. Combine all the meatball ingredients in a bowl. Form the meatballs into small golf ball size meatballs, add them to a parchment lined air fryer or a baking sheet if baking in the oven.
  • If air frying, cook on 375º for about 7 minutes, turn them over and bake for another 7-10 minutes. If baking in the oven on a cooking sheet, Bake on 375º for 15 minutes, flip the meatballs and bake for another 10-15 minutes. 
  • In a large wok or pan, heat the oil over medium/high heat. Add the onion and bell peppers and cook for 5-8 minutes.
  •  Make the sauce. In a medium bowl, combine all the sweet and sour sauce ingredients together (except the corn starch slurry, this will be added later) whisk well. Set aside.
  • Pour the sweet and sour sauce mixture in the skillet and stir well. Once it comes to a simmer, add the corn starch slurry (corn starch and water mixed). Let it simmer until the sauce gets thick and glossy.
  • Add the cooked meatballs and pineapple chunks to the skillet or wok, toss everything together well. Cook for another 2 minutes to bring the meatballs to heat then remove from heat. Serve over rice. *option to garnish with fresh parsley or cilantro. 

Notes

  • Use a cookie scoop to make the meatballs round and equal in size.
  • Do not overcook the meatballs. Be sure to use a thermometer to check the internal temperature.
  • Taste the sauce as you go. You may like it a little more sweet, add more ketup or brown sugar as needed.
  • Make it healthier. Use ground turkey or chicken for a leaner meal. Serve the dish over cauliflower rice to pack in more veggies.
  • Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.   
To make this recipe gluten free, use tamari or coconut aminos and arrowroot in place of the cornstarch.   
 

Nutrition

Serving: 1.25cup | Calories: 566kcal | Carbohydrates: 74g | Protein: 33g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 1403mg | Potassium: 775mg | Fiber: 3g | Sugar: 26g | Vitamin A: 1034IU | Vitamin C: 46mg | Calcium: 90mg | Iron: 5mg