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Homemade Sweet and Sour Meatballs Recipe photo

Sweet and Sour Meatballs Recipe

Tender beef meatballs tossed in a bright sweet-and-sour sauce with peppers, pineapple, and mandarins.
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Prep Time 40 minutes
Cook Time 8 minutes
Total Time 48 minutes
Servings 4 servings

Equipment

  • Sheet pan (15 x 10 in)
  • Aluminum Foil
  • Large Pan or Wok
  • Grater
  • Mixing Bowl
  • Measuring cups and spoons
  • Small bowl for slurry

Ingredients
  

  • Cooking spray
  • 2 pounds ground beef (85/15)
  • 2/3 cup panko breadcrumbs see note 2
  • 2 tablespoons dried minced onion
  • 1 large egg
  • 1/4 cup coconut milk full-fat or lite
  • 1-1/2 teaspoons ground ginger
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil or canola oil (for broiling)
  • 1/2 cup yellow onion, grated grated on large holes of a grater
  • 1 teaspoon garlic, grated grated on a fine grater
  • 1 teaspoon fresh ginger, grated grated on a fine grater
  • 3 bell peppers use 1 red, 1 orange, and 1 green; cut into 1-inch pieces
  • 1/2 cup mandarin oranges, canned in juice not syrup; include juices
  • 1 cup pineapple chunks, canned in juice not syrup; drain and reserve 3 tablespoons juice
  • 1/3 cup granulated sugar
  • 1/4 cup rice vinegar
  • 3 tablespoons pineapple juice reserved from drained pineapple
  • 3 tablespoons ketchup
  • 1/2 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon oyster sauce
  • 1 tablespoon cornstarch plus 1 teaspoon cornstarch mixed with 1/2 cup (109 g) water to make slurry
  • 1 teaspoon cornstarch (additional for slurry) whisk with 1/2 cup (109 g) water
  • 1/8 teaspoon sesame oil
  • Cooked rice for serving; see note 3
  • Toasted sesame seeds to garnish, optional
  • Thinly sliced green onion to garnish, optional

Instructions
 

  • Preheat the broiler to high with the rack about 4 inches from the heating element; line a sheet pan with foil and grease it generously with cooking spray.
  • Prepare produce: grate the outer layer of the yellow onion to measure 1/2 cup; grate garlic and fresh ginger on a fine grater to yield 1 teaspoon each; cut bell peppers into 1-inch pieces.
  • Drain the pineapple, reserving 3 tablespoons of the juice, and measure 1/2 cup mandarin oranges including their juice.
  • Make meatballs: in a mixing bowl combine 2 lb ground beef, 2/3 cup panko, 2 tbsp dried minced onion, 1 large egg, 1/4 cup coconut milk, 1-1/2 tsp ground ginger, 2 tsp salt, and 1/4 tsp pepper; mix gently until just combined.
  • Lightly oil your hands or spray them, then form the mixture into meatballs about 1½ tablespoons each (approximately 30–32 meatballs). Place them on the prepared sheet pan and drizzle 1 tablespoon oil over them.
  • Broil the meatballs, flipping every 2 minutes, until an instant-read thermometer registers 160°F; total broiling time will be about 4–8 minutes—start checking at 4 minutes.
  • While meatballs cook, heat 1 tablespoon oil in a large pan or wok over medium heat; add the grated onion, grated ginger, and grated garlic and cook, stirring, for 2–3 minutes.
  • Add the chopped bell peppers and cook, stirring occasionally, 4–6 minutes until mostly crisp-tender.
  • Make the sauce: to the pan with veggies add 1/3 cup sugar, 1/4 cup rice vinegar, 3 tbsp reserved pineapple juice, 3 tbsp ketchup, 1/2 tsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp oyster sauce, and the 1/2 cup mandarin oranges with their juices; lightly break the oranges with the spoon.
  • In a small bowl whisk 1 teaspoon cornstarch with 1/2 cup (109 g) water until smooth, then pour the slurry into the pan while whisking; bring to a rapid simmer and cook 1–2 minutes, then reduce heat and simmer another 1–2 minutes until thickened.
  • Stir in the drained pineapple chunks and 1/8 teaspoon sesame oil; remove the pan from heat.
  • To serve, divide cooked rice among plates, top with broiled meatballs, and spoon the sauce and vegetables over the meatballs; garnish with toasted sesame seeds and thinly sliced green onion if desired.

Notes

  • Rinse rice in a fine-mesh sieve until water runs clear.
  • Soak rice in water 5–10 minutes before cooking.
  • Bring a large pot of water to a boil before adding drained rice.
  • Cook rice 5 minutes and taste; add 1–2 more minutes if needed until tender.
  • Drain rice and fluff with a fork before serving.