Sweet and Sour Meatballs

Name: Sweet and Sour Meatballs
Cook time: 10 min
Total time: 10 min
Cuisine: Asian
Ingredients: 1/2 cup packed brown sugar; 1/2 cup rice vinegar or white vinegar; 1/4 cup ketchup; 1 tablespoon low-sodium soy sauce; 2 1/4 cups pineapple juice; 1 tablespoon cornstarch; 1 tablespoon sriracha or other hot sauce, more to taste; 1 red bell pepper, chopped; 1 cup drained canned or fresh pineapple chunks; 4 tablespoons sliced green onions; 4 1/2 cups cooked long-grain or basmati rice, for serving; 5 pounds ground beef; 1 1/2 cups plain breadcrumbs; 1/2 cup whole milk; 1/2 cup chopped fresh parsley; 1/4 cup heavy cream; 2 heaping tablespoons grainy mustard; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon red pepper flakes; 4 large eggs; Olive oil, for frying

9 steps

Cook:10min

Updated at: Thu, 17 Aug 2023 08:01:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1991.6 kcal (100%)

Total Fat128.8 g (184%)

Carbs90.3 g (35%)

Sugars53.9 g (60%)

Protein112.5 g (225%)

Sodium1906.3 mg (95%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.

Step 2

Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.

Step 3

Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.

Step 4

Ready-To-Go Freezer Meatballs:

Step 5

Yield: 125 meatballs

Step 6

Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.

Step 7

Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.

Step 8

To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.

Step 9

Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

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