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Sweet and Sour Meatballs on Rice

Sweet and Sour Meatballs on Rice
PREP TIME
20 min
YIELDS
4-6 servings

Using beef meatballs that are made ahead, this simply tasty dish is a great weeknight dinner.

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Ingredients

½
cup packed brown sugar
½
cup rice vinegar or white vinegar
¼
cup ketchup
1
Tbsp low-sodium soy sauce
2 ¼
cups pineapple juice
1
Tbsp cornstarch
25
frozen meatballs, recipe follows
1
Tbsp Sriracha or other hot sauce, more to taste
1
red bell pepper, chopped
1
cup drained canned or fresh pineapple chunks
4
Tbsp sliced green onions
4 ½
cups cooked long-grain or basmati rice, for serving

Ready-To-Go Freezer Meatballs

5
lbs ground beef
1 ½
cups plain breadcrumbs
½
cup whole milk
½
cup chopped fresh parsley
¼
cup heavy cream
2
heaping tbsp grainy mustard
1
tsp kosher salt
1
tsp freshly ground black pepper
½
tsp red pepper flakes
4
large eggs
Olive oil, for frying
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Directions

Step 1

In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.

Step 2

Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.

Step 3

Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.

Step 4

Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.

Step 5

Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.

Step 6

To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they’re done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.

Step 7

Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They’ll be there when you need them.

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