Description
Scrumptious sweet and sour meatballs showcase Polish culinary heritage with a delightful balance of tangy and savory flavors. Homemade comfort beckons you to savor each perfectly seasoned bite.
Ingredients
Scale
- 2 pounds (907 g) ground beef
- 2 large eggs
- 1 cup (240 ml) breadcrumbs
- 2 large onions (1 shredded/finely chopped, 1 diced)
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- ½ cup (120 ml) pineapple chunks
- 3 tbsps (45 ml) rice vinegar
- 1 cup (240 ml) low sodium chicken broth
- ⅓ cup (80 ml) brown sugar, packed
- ⅓ cup (80 ml) ketchup
- 1 tbsp (15 ml) tomato paste
- ¼ cup (60 ml) pineapple juice from canned pineapple
- ½ tsp cornstarch
- ½ tsp garlic powder
- Vegetable oil
Instructions
- Meatball Preparation: Thoroughly blend ground meat mixture, rolling into uniform spheres with consistent size and texture for even cooking.
- Cooking Method: Elect either air frying at 380°F for 10 minutes, rotating midway, or baking at 400°F for 20-25 minutes until golden and completely cooked through.
- Sauce Development: Whisk sauce ingredients in a medium bowl, allowing flavor components to meld and intensify while meat cooks.
- Vegetable Sauté: Heat oil in wok over medium-high temperature, quickly stir-frying onions and bell peppers to maintain crisp texture and vibrant color.
- Aromatic Enhancement: Introduce minced garlic, stirring rapidly to release intense flavor without scorching, creating a fragrant base.
- Sauce Integration: Pour prepared sauce into wok, continuously stirring to create a glossy, slightly thickened coating that embraces vegetable components.
- Final Assembly: Incorporate cooked meatballs and pineapple chunks, gently folding to ensure complete sauce coverage and uniform heating for two minutes.
- Serving Presentation: Cascade hot mixture over steamed rice, delivering a harmonious blend of textures and flavors directly to the dining table.
Notes
- Meat Selection Tip: Choose ground beef with 80/20 fat content for juicier, more flavorful meatballs that won’t dry out during cooking.
- Uniform Shaping Technique: Wet hands slightly with cold water before rolling meatballs to prevent sticking and create smoother, more consistent shapes.
- Sauce Consistency Hack: If sauce appears too thin, mix 1 teaspoon cornstarch with cold water and whisk into sauce to achieve desired thickness without lumps.
- Pineapple Power: Select fresh or canned pineapple chunks that are ripe and slightly firm to maintain texture and prevent sauce from becoming overly watery during cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 14 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg