Description
This Sweet and Sour Meatballs recipe features tender, flavorful beef meatballs cooked to perfection and coated in a tangy, glossy sweet and sour sauce with vibrant bell peppers and pineapple chunks. Perfect as a comforting main dish served over rice, this recipe blends savory and fruity flavors for a delightful meal.
Ingredients
Scale
Meatballs:
- 2 pounds ground beef
- 1 cup breadcrumbs
- 1 large onion (shredded or finely chopped)
- 2 large eggs
- ½ teaspoon garlic powder
- Salt and pepper (to taste)
Sweet And Sour Sauce:
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar (packed)
- 1 cup chicken broth (low sodium)
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice (from canned pineapple)
- ½ teaspoon cornstarch
- 1 teaspoon salt
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 large onion (diced)
- 2 cloves garlic (minced)
- 1 medium red bell pepper (cut into 1-inch pieces)
- 1 medium green bell pepper (cut into 1-inch pieces)
- ½ cup pineapple chunks
Instructions
- Prepare the Meatballs: Combine ground beef, breadcrumbs, shredded onion, eggs, garlic powder, salt, and pepper in a large bowl. Mix thoroughly until all ingredients are incorporated, then form the mixture into small golf ball-sized meatballs.
- Cook the Meatballs: Place the meatballs in the basket of an air fryer and air fry at 380°F for 10 minutes, shaking the basket halfway through cooking for even browning. Alternatively, bake them on a parchment-lined baking sheet at 400°F for 20 to 25 minutes until cooked through.
- Make the Sweet and Sour Sauce: In a medium bowl, whisk together rice vinegar, brown sugar, low sodium chicken broth, ketchup, tomato paste, pineapple juice, cornstarch, and salt. Set the mixture aside.
- Sauté Vegetables: Heat vegetable oil in a large wok or pan over medium-high heat. Add diced onion and bell peppers, cooking for 1 minute until slightly softened. Add minced garlic and sauté for another 30 seconds until aromatic.
- Thicken the Sauce: Pour the prepared sweet and sour sauce into the wok with the vegetables. Stir continuously until the sauce thickens and becomes glossy, coating the vegetables evenly.
- Combine Meatballs and Pineapple: Add the cooked meatballs and pineapple chunks to the wok. Toss gently to coat everything in the sauce, then cook together for an additional 2 minutes to meld the flavors. Remove from heat.
- Serve: Serve the sweet and sour meatballs hot over cooked rice for a complete and satisfying meal.
Notes
- You can use an oven instead of an air fryer to cook the meatballs; just increase the cooking time accordingly.
- For a gluten-free version, substitute breadcrumbs with gluten-free breadcrumbs.
- If you prefer a spicier sauce, add a pinch of chili flakes or hot sauce when making the sweet and sour sauce.
- Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Make sure to shake the air fryer basket halfway through cooking to ensure even browning of the meatballs.
Nutrition
- Serving Size: 1 serving (approximately 1 cup cooked meatballs with sauce)
- Calories: 440 kcal
- Sugar: 18 g
- Sodium: 680 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 120 mg
