Sweet and Sour Meatballs
A cozy and tangy dish that combines sweet and savory flavors in tender meatballs, perfect for quick dinners or potlucks.
Ingredients
For the Meatballs
- 1 to 1.5 pounds ground meat (beef or a beef-pork mix, or turkey) Use what you have on hand.
- 1 large egg Helps hold the meatballs together.
- 1/2 cup breadcrumbs Regular or panko; crushed crackers can be used in a pinch.
- 2 tablespoons grated onion Fresh is best, but use onion powder if in a hurry.
- 1 clove minced garlic Fresh preferred; garlic powder is a good substitute.
- 1/2 teaspoon salt
- a little pepper
For the Sauce
- 3/4 cup pineapple (with some juice) Crushed or chunks are both great.
- 1/2 cup ketchup Provides color and sweetness.
- 1/3 cup vinegar (rice or white) Rice vinegar is milder.
- 1/4 cup brown sugar Or honey as an alternative.
- 1 to 2 tablespoons soy sauce Adds depth to the sauce.
- 1 tablespoon cornstarch For thickening, flour works but may cloud the sauce.
- 2 tablespoons cold water For cornstarch mixture.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix the ground meat, egg, breadcrumbs, grated onion, minced garlic, salt, and pepper until just combined.
- Roll the mixture into bite-sized meatballs, about 20 to 24 depending on size.
- Place the meatballs on a lined sheet pan and bake for 15 to 18 minutes until cooked through.
Making the Sauce
- While the meatballs are baking, combine pineapple, ketchup, vinegar, brown sugar, and soy sauce in a saucepan over medium heat.
- In a small bowl, mix cornstarch with cold water until smooth, then stir it into the bubbling sauce.
- Cook for 1 to 2 minutes until the sauce is glossy.
Combining
- Add the baked meatballs to the sauce and gently stir until coated.
- Simmer for 5 minutes to allow flavors to meld.
Notes
Store leftovers in a sealed container in the fridge for 3 to 4 days or freeze for up to 2 months. Adjust the sauce to your taste by adding more vinegar for tang or sugar for sweetness as needed.