These Sweet-Sour Meatballs Oriental offer a vibrant twist on classic comfort food. Tender ground beef is mixed with ginger and egg, then browned to perfection before being tossed in a glossy, tangy sauce. The combination of sweet pineapple juice, sharp cider vinegar, and a hint of cayenne creates a complex flavor profile that is both refreshing and satisfying. Crisp Chinese pea pods add a wonderful texture contrast, while fresh scallions and garlic provide aromatic depth. This dish is perfect for a quick weeknight dinner or a flavorful addition to a potluck. Serve over steamed rice for a complete, home-style meal that balances sweet, sour, and savory notes beautifully.
Sweet-Sour Meatballs Oriental
Description
These Sweet-Sour Meatballs Oriental offer a vibrant twist on classic comfort food. Tender ground beef is mixed with ginger and egg, then browned to perfection before being tossed in a glossy, tangy sauce. The combination of sweet pineapple juice, sharp cider vinegar, and a hint of cayenne creates a complex flavor profile that is both refreshing and satisfying. Crisp Chinese pea pods add a wonderful texture contrast, while fresh scallions and garlic provide aromatic depth. This dish is perfect for a quick weeknight dinner or a flavorful addition to a potluck. Serve over steamed rice for a complete, home-style meal that balances sweet, sour, and savory notes beautifully.Ingredients
Directions
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Drain the pineapple chunks well, reserving 3/4 cup of the pineapple juice. Set the chunks aside.
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In a large bowl, combine 1 lb lean ground beef, 1 large egg, 1 cup fresh bread crumbs, 3/4 teaspoon salt, and 1/2 teaspoon ground ginger. Blend well using your hands or a wooden spoon until fully incorporated.
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Shape the meat mixture into 1 1/4-inch balls.
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Heat 2 tablespoons vegetable oil in a 12-inch skillet over medium-high heat.
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Add the meatballs to the skillet. Cook for about 12 minutes, turning frequently, until well browned on all sides.
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Using a slotted spoon, remove the meatballs to a plate and set aside.
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To the remaining drippings in the skillet, add 3/4 cup chopped scallions and 1 clove crushed garlic.
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Cook for about 5 minutes, stirring frequently, until the scallions are tender-crisp.
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In a small bowl, stir the reserved 3/4 cup pineapple juice into 2 teaspoons cornstarch until blended and smooth.
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Add the pineapple-cornstarch mixture to the skillet along with 2 tablespoons cider vinegar, 1 tablespoon firmly packed light brown sugar, and 1/4 teaspoon ground red cayenne pepper.
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Increase the heat to high and bring the sauce to a boil, stirring constantly.
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Boil for 1 minute until the sauce thickens.
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Return the meatballs to the skillet along with the reserved pineapple chunks and 4 oz fresh Chinese pea pods (or 6 oz thawed frozen pea pods).
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Cook for 3 to 5 minutes longer, tossing gently, until heated through and the pea pods are crisp-tender.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 50.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 1.4g6%
- Sugars 10.0g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
