Sweet and Sour Beef Meatball
This recipe for Sweet and Sour Meatballs is always a huge hit! The sweet & sour sauce is yummy and perfect served over rice! Imagine sweet, sour, sticky Chinese sauce that coats every inch of the meatballs, on top of a steaming bowl of white rice.
for the sweet and sour sauce:
2 – 3 tablespoons brown sugar (adjust for your sweetness preference)
1/2 cup Rice Vinegar
1/4 cup ketchup
1 tbsp Soy Sauce
2 1/4 cups Pineapple Juice
1 tbsp Cornstarch
To make beef meatballs from scratch:
1.25 lbs lean ground beef, preferably organic
1 tablespoon milk
1 egg, lightly beaten
1 tablespoon soy sauce
1 tablespoon honey
3/4 teaspoon sesame oil
2 – 3 drops 100% pure ginger oil
3/4 – 1 teaspoon salt
1/4 – 1/2 teaspoon pepper
1/2 teaspoon Chinese 5 Spice Powder
2 cloves garlic, finely minced
1 large onion, finely minced
3/4 cup panko breadcrumbs
or use 25 All-Purpose Meatballs (store bought)
1 red bell pepper chopped
1 cup Drained Small Pineapple Chunks
1 tbsp sesame seeds for garnish
8oz mushrooms chopped (optional)
Rice for serving
Step 1: Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil then reduce to a simmer. Let it cook for 2 minutes. Turn off heat and set aside.
Step 2: If you are making meatballs from scratch, place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine. Add onion and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a plate.
Step 2: Heat about 1/2 cup of vegetable oil in your dutch oven. You’ll want about 1/4 inch of oil in the pan. When the oil is hot, add the meatballs and brown them for about 10 minutes, rolling them around with a pair of tongs so that they brown evenly all around. Add the bell peppers, mushrooms and pineapple and cook for 1-2 minutes, until crisp-tender. Add the sweet and sour sauce. Bring up to a boil. Cook until the sauce coats the meatballs. Serve with brown jasmine rice and a sprinkle of sesame seeds on top.