Hawaiian Sweet and Sour Meatballs
For an economical and delicious taste of the tropics, try this simple dish made with moist and flavorful meatballs in a sweet and sour sauce with chunks of pineapple, onion and bell pepper.
1 1/2 pounds lean ground beef
2 large eggs, lightly beaten
1 teaspoon cornstarch
2 tablespoons finely chopped onion
1 teaspoon kosher or sea salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon garlic powder
Sweet and Sour Sauce:
1 medium onion, peeled and cut into 1-inch pieces
2 medium bell peppers, any color, seeded and cut into 1-inch pieces
2 cups fresh pineapple chunks, or 1 (20-ounce) can pineapple chunks in juice, drained*
3 tablespoons cornstarch
1/2 cup water
1 1/4 cups pineapple juice
1/4 cup brown sugar, firmly packed
3 tablespoons seasoned or plain rice wine vinegar
1 tablespoon soy sauce
1 teaspoon beef base or bouillon granules
2 tablespoons vegetable oil - divided use
Hot cooked jasmine or other long-grain rice for accompaniment
- For Meatballs: In a bowl, mix all ingredients together well. Place meat mixture on a large sheet of plastic wrap and pat into about about a 1/2 to 3/4-inch thick rectangle. Cut into 24 even pieces; roll pieces into balls and set aside.
- For Sweet and Sour Sauce: Prepare onion and bell pepper; set aside.
- Prepare pineapple chunks; set aside.
- In a small bowl combine the 3 tablespoons cornstarch with 1/2 cup water; set aside.
- In a 2-cup glass measure combine the pineapple juice, brown sugar, rice wine vinegar, soy sauce and beef base; set aside.
- To Cook: Heat 1 tablespoon oil in a large skillet over high heat; add the onion and bell pepper and cook, stirring frequently, until slightly softened and "charred". Remove from skillet into a bowl; set aside.
- In the same skillet, brown the meatballs in remaining 1 tablespoon oil over medium high; cover and cook for about 5 to 7 minutes, stirring occasionally. Drain excess grease.
- Return onion and bell pepper to skillet, including any accumulated juices.
- Add pineapple juice mixture to skillet and bring to a boil.
- Add pineapple chunks, when mixture returns to a boil, stir in the cornstarch mixture and cook, stirring constantly, just until thickened.
- Serve over hot cooked rice, or as desired.
Makes 6 servings.
*If using canned pineapple chunks, drain the juice to use as part of the required 1 1/4 cups pineapple juice.
Nutritional Information Per Serving (1/6 of recipe): 516.4 calories; 52% calories from fat; 30.0g total fat; 155.6mg cholesterol; 527.8mg sodium; 683.6mg potassium; 41.0g carbohydrates; 1.9g fiber; 30.0g sugar; 39.1g net carbs; 23.4g protein.