These Chinese Sweet-And-Sour Meat Balls offer a delightful balance of savory beef and bright, tangy flavors. Ground beef is seasoned simply, formed into bite-sized balls, and coated in a light egg and flour batter before being fried to a golden brown. The real magic happens in the sauce, where beef broth, cider vinegar, sugar, and soy sauce create a rich, glossy glaze. Bright pineapple chunks and crisp diced green peppers add texture and a sweet-acidic kick that cuts through the richness of the meat. This dish is perfect for weeknight dinners or casual potlucks, offering a comforting yet exciting taste experience that pairs wonderfully with steamed rice.
Chinese Sweet-And-Sour Meat Balls
Description
These Chinese Sweet-And-Sour Meat Balls offer a delightful balance of savory beef and bright, tangy flavors. Ground beef is seasoned simply, formed into bite-sized balls, and coated in a light egg and flour batter before being fried to a golden brown. The real magic happens in the sauce, where beef broth, cider vinegar, sugar, and soy sauce create a rich, glossy glaze. Bright pineapple chunks and crisp diced green peppers add texture and a sweet-acidic kick that cuts through the richness of the meat. This dish is perfect for weeknight dinners or casual potlucks, offering a comforting yet exciting taste experience that pairs wonderfully with steamed rice.Ingredients
Directions
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In a large bowl, combine the ground beef, 1 teaspoon of salt, and the pepper; mix until just combined.
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Divide the mixture and shape it into 24 small, uniform meatballs.
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In a shallow bowl, whisk together the eggs, flour, and the remaining 1 teaspoon of salt to create a thin batter.
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Dip each meatball into the egg mixture, ensuring it is fully coated, and let excess batter drip off.
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Heat the oil in a large skillet or wok over medium-low heat; carefully add the meatballs and brown them on all sides, about 10-12 minutes total.
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Remove the browned meatballs from the skillet and set aside on a paper towel-lined plate.
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In the same skillet, reduce heat to low and add the cornstarch, soy sauce, cider vinegar, and sugar; stir constantly until the sugar dissolves and the mixture begins to bubble.
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Slowly whisk in the beef broth until smooth, then add the diced green peppers and pineapple chunks.
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Bring the sauce to a simmer and cook for 2-3 minutes, stirring frequently, until it thickens and coats the back of a spoon.
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Return the cooked meatballs to the skillet and gently toss to coat them evenly in the thickened sauce.
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Simmer for an additional 5 minutes over low heat to allow flavors to meld, then serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 976.5kcal
- % Daily Value *
- Total Fat 66.7g103%
- Saturated Fat 16.4g82%
- Cholesterol 189.7mg64%
- Sodium 6783.1mg283%
- Total Carbohydrate 45.2g16%
- Dietary Fiber 2.2g9%
- Sugars 27.5g
- Protein 46.7g94%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
