Dairy-Free Sweet and Sour Meatballs
Elevate your weeknight dinner or party appetizer with these irresistible Dairy-Free Sweet and Sour Meatballs! Perfect for those with dietary restrictions, this recipe combines tender, flavorful meatballs—made with ground beef or turkey and seasoned with a blend of garlic powder, onion powder, and black pepper—with a luscious, homemade sweet and sour sauce. The sauce, crafted from ketchup, pineapple juice, brown sugar, and rice vinegar, strikes the perfect balance between tangy and sweet, while remaining dairy-free and adaptable for gluten-free diets. Easy to prepare in under an hour, these juicy meatballs are first seared for a golden-brown crust and then baked to perfection before being tossed in the thickened sauce. Serve them over steamed rice or as a crowd-pleasing appetizer at your next gathering, and garnish with vibrant green onions or nutty sesame seeds for a finishing touch that wows. Whether it's comfort food or a dinner party dish you’re after, these meatballs are sure to delight!
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Recipe Information
Ingredients
- 1 lb Ground beef (or turkey for a lighter option)
- 0.5 cup Breadcrumbs (use dairy-free, gluten-free if needed)
- 1 large Egg
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Neutral oil (e.g., avocado or vegetable oil)
- 0.5 cup Ketchup (ensure it’s dairy-free)
- 0.33 cup Brown sugar
- 0.25 cup Rice vinegar (or apple cider vinegar)
- 2 tbsp Soy sauce (use gluten-free tamari if needed)
- 0.5 cup Pineapple juice (unsweetened)
- 1 tbsp Cornstarch
- 2 tbsp Water
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Using your hands or a small scoop, roll the mixture into uniform 1-inch meatballs. You should get about 20-24 meatballs.
Heat 2 tablespoons of neutral oil in a large skillet over medium heat. Add the meatballs in batches and brown them on all sides (about 2-3 minutes per side). Transfer the seared meatballs to a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for 15 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).
While the meatballs bake, prepare the sweet and sour sauce. In a medium saucepan, whisk together the ketchup, brown sugar, rice vinegar, soy sauce, and pineapple juice. Heat over medium heat until the sugar dissolves.
In a small bowl, mix the cornstarch and water to form a slurry. Gradually whisk the slurry into the saucepan to thicken the sweet and sour sauce. Cook for 2-3 minutes, stirring frequently, until the sauce has slightly thickened and coats the back of a spoon.
Remove the meatballs from the oven and transfer them into the saucepan with the sweet and sour sauce. Gently toss to coat the meatballs evenly.
Serve hot as an appetizer or over steamed rice for a complete meal. Garnish with chopped green onions or sesame seeds if desired.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.7 g | 166% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 6182 mg | 269% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 83.9 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 212 mg | 16% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2050 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
