These Cantonese-style meatballs are a delightful fusion of savory and sweet flavors. Tender ground beef is seasoned with teriyaki sauce and instant minced onion, then browned to perfection. The real star is the glossy glaze made from reserved pineapple syrup, brown sugar, vinegar, and catsup, which coats the meatballs in a rich, sticky sauce. Chunks of juicy pineapple add a refreshing acidity that cuts through the richness of the beef. This dish strikes a perfect balance between comfort food and exotic flair, making it an excellent choice for dinner parties or casual weeknight meals. Serve them over steamed rice or as a substantial appetizer for a crowd-pleasing bite that feels both homemade and restaurant-quality.
Cantonese Meatballs
Description
These Cantonese-style meatballs are a delightful fusion of savory and sweet flavors. Tender ground beef is seasoned with teriyaki sauce and instant minced onion, then browned to perfection. The real star is the glossy glaze made from reserved pineapple syrup, brown sugar, vinegar, and catsup, which coats the meatballs in a rich, sticky sauce. Chunks of juicy pineapple add a refreshing acidity that cuts through the richness of the beef. This dish strikes a perfect balance between comfort food and exotic flair, making it an excellent choice for dinner parties or casual weeknight meals. Serve them over steamed rice or as a substantial appetizer for a crowd-pleasing bite that feels both homemade and restaurant-quality.Ingredients
Directions
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Drain the pineapple chunks, reserving the syrup in a small bowl.
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In the bowl with the reserved syrup, whisk together the brown sugar, 3 tablespoons of teriyaki sauce, vinegar, and catsup until smooth. Set aside.
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In a large mixing bowl, combine the ground beef, remaining 2 tablespoons of teriyaki sauce, and instant minced onion. Mix gently with your hands until just combined.
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Divide the beef mixture into 20 equal portions and roll each into a ball.
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Heat a large skillet over medium-high heat. Add the meatballs in a single layer (working in batches if necessary) and brown on all sides, about 2-3 minutes per side. Drain any excess fat from the skillet.
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Pour the reserved syrup mixture over the browned meatballs. Reduce heat to medium-low and simmer for 10 minutes, turning the meatballs occasionally to coat them evenly in the sauce.
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In a small cup, dissolve the cornstarch in the water until smooth. Stir this slurry into the skillet with the meatballs and pineapple chunks.
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Cook and stir constantly for 1-2 minutes until the sauce thickens and becomes glossy. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 629.4kcal
- % Daily Value *
- Total Fat 17.6g28%
- Saturated Fat 6.8g34%
- Cholesterol 88.5mg30%
- Sodium 619.6mg26%
- Total Carbohydrate 88.1g30%
- Dietary Fiber 7.1g29%
- Sugars 64.3g
- Protein 32.5g65%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
