These Sweet and Sour Meatballs offer a perfect balance of savory beef and tangy, sweet sauce. The meatballs are kept small to maximize surface area, allowing them to soak up the flavorful glaze made with brown sugar, cider vinegar, and pineapple. Topped with crisp green peppers and juicy tomato wedges, this dish provides a delightful textural contrast. It is an excellent choice for weeknight dinners, potlucks, or as an appetizer for gatherings. The combination of aromatic spices and fresh fruit creates a refreshing yet hearty meal that appeals to both children and adults.
Sweet & Sour Meatballs 2
Description
These Sweet and Sour Meatballs offer a perfect balance of savory beef and tangy, sweet sauce. The meatballs are kept small to maximize surface area, allowing them to soak up the flavorful glaze made with brown sugar, cider vinegar, and pineapple. Topped with crisp green peppers and juicy tomato wedges, this dish provides a delightful textural contrast. It is an excellent choice for weeknight dinners, potlucks, or as an appetizer for gatherings. The combination of aromatic spices and fresh fruit creates a refreshing yet hearty meal that appeals to both children and adults.Ingredients
Directions
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In a large bowl, combine the lean ground beef, minced onion, egg, soya sauce, salt, and pepper. Mix thoroughly until well combined.
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Form the meat mixture into very small meatballs, no larger than 1 inch in diameter.
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Slice the green pepper and cut the tomato into wedges. Set aside.
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Dissolve the corn starch in the water in a small cup, stirring until smooth. Set aside.
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Heat oil in a wok over high heat until smoking.
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Carefully place the meatballs into the hot wok. Brown thoroughly on all sides, cooking for about 12 minutes. Remove meatballs from the wok and set aside.
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Wipe the wok clean with paper towels to remove any residue.
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Place the brown sugar and cider vinegar into the clean wok over medium heat. Cook, stirring constantly, until the sugar is fully dissolved.
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Add the tomato wedges, green pepper slices, and pineapple chunks to the wok. Cook for 3 minutes, stirring occasionally.
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Stir the corn starch solution again to ensure it is well mixed, then pour it into the wok.
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Stir everything together and cook for 2 to 3 minutes until the sauce thickens and becomes clear instead of cloudy.
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Return the meatballs to the wok or place them on a serving platter. Pour the hot sweet and sour sauce over the meatballs. Serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 277.8kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 5.0g25%
- Cholesterol 132.9mg45%
- Sodium 134.1mg6%
- Total Carbohydrate 2.9g1%
- Dietary Fiber 0.5g2%
- Sugars 1.4g
- Protein 33.8g68%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Try to keep your meatballs as tiny as possible, as they will absorb the sweet and sour sauce better. The appearance of the dish will also be nicer with smaller, uniform balls.
Ensure the wok is wiped clean between frying the meatballs and making the sauce to prevent burnt bits from affecting the flavor of the sweet sauce.
Stir the cornstarch slurry right before adding it to the hot sauce to prevent lumps from forming.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan with a splash of water to refresh the sauce.
