ADVERTISEMENT

Sweet and Sour Meatballs

Sweet and Sour Meatballs
PREP TIME
15 min
COOK TIME
1h 5 min
YIELDS
6 servings

These meatballs can be made en masse and frozen to last for days.

ADVERTISEMENT

Ingredients

Sweet and Sour Meatballs

½
cup loosely packed brown sugar
½
cup rice wine vinegar
¼
cup ketchup
1
Tbsp low-sodium soy sauce
2 ¼
cups pineapple juice
1
Tbsp cornstarch
1
x 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1
Tbsp sriracha hot sauce
1
cup drained small pineapple chunks
1
serving Steamed long-grain rice, for serving
2
Tbsp sliced green onions, for garnish

All-Purpose Meatballs

5
lb(s) ground beef
1 ½
cups plain breadcrumbs
½
cup milk
¼
cup heavy cream
¼
cup chopped fresh flat-leaf parsley
2
Tbsp grainy mustard
1
tsp salt
1
tsp freshly ground black pepper
½
tsp red pepper flakes
4
large eggs
2
Tbsp olive oil
ADVERTISEMENT

Directions

Step 1

In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.

Step 2

Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.

Step 3

Serve over steamed rice, garnished with green onions.

Step 4

To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.

Step 5

To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.

Step 6

Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

Rate Recipe

My rating for Sweet and Sour Meatballs
ADVERTISEMENT