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Sweet And Sour Meatballs

Sweet And Sour Meatballs That Taste Better Than Takeout

Delicious Sweet And Sour Meatballs offer a delightful balance of flavors, making them a family favorite that's better than takeout.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Substitute with ground chicken or turkey for a healthier option.
  • 1/2 cup Breadcrumbs Panko breadcrumbs can be used for extra crunch.
  • 1 large Eggs Flax eggs or applesauce can be used for a vegan version.
  • 1 teaspoon Garlic Powder Fresh minced garlic is a great alternative.
For the Sauce
  • 1/4 cup Rice Vinegar Apple cider vinegar can be used for a similar taste.
  • 1/2 cup Brown Sugar Adjust sweetness with white sugar or honey.
  • 1/2 cup Ketchup Low-sugar options work well if you're watching your intake.
  • 1/2 cup Pineapple Juice Orange juice can be substituted for a different flair.
For Sautéing
  • 2 tablespoons Vegetable Oil Olive oil is a healthier choice.
  • 1 cup Bell Peppers Mix in colorful varieties for visual delight.
  • 1 cup Onion

Equipment

  • mixing bowl
  • Air fryer
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef, breadcrumbs, eggs, garlic powder, and a pinch of salt and pepper. Mix gently until just combined and shape into golf ball-sized meatballs.
  2. Preheat your air fryer to 380°F and arrange the meatballs in a single layer inside the basket. Cook for 10 minutes, shaking halfway through. Alternatively, bake on a lined baking sheet at 400°F for 20-25 minutes, until browned.
  3. In a medium bowl, whisk together rice vinegar, brown sugar, ketchup, pineapple juice, and cornstarch until smooth and well blended.
  4. In a large skillet, heat vegetable oil over medium heat. Add diced onions and bell peppers, stirring for about 1 minute. Then, add minced garlic and sauté for an additional 30 seconds.
  5. Pour the sweet and sour sauce into the skillet with the sautéed vegetables. Stir continuously until the sauce thickens slightly, about 2-3 minutes. Add cooked meatballs and pineapple chunks, tossing to coat and heat through for another 2 minutes.
  6. Plate the Sweet and Sour Meatballs over rice or egg noodles, drizzling with additional sauce.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 20gProtein: 15gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 300mgPotassium: 300mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

These meatballs can be made ahead and stored in the fridge for up to 24 hours, or frozen for 3 months. Adjust the sauce sweetness to your preference while tasting.

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