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Sweet and Sour Meatballs with Pineapple

I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner.
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    about 3 dozen

Ingredients

  • 1 egg
  • 1 medium onion, finely chopped
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound lean ground beef (90% lean)
  • 2 tablespoons canola oil
  • SAUCE:
  • 1 can (20 ounces) pineapple chunks, undrained
  • 2 medium green peppers, julienned
  • 1/2 cup sugar
  • 3 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon soy sauce
  • 3 tablespoons cornstarch
  • 1/3 cup cold water

Directions

  • In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain.
  • To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink.
  • Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
3 each: 328 calories, 13g fat (3g saturated fat), 72mg cholesterol, 416mg sodium, 36g carbohydrate (27g sugars, 2g fiber), 17g protein.

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