Gluten-Free Sweet and Sour Meatballs
Savor the irresistible combination of tangy, sweet, and savory flavors with this Gluten-Free Sweet and Sour Meatballs recipe! These juicy, tender meatballs made from ground beef or turkey are perfectly seasoned with a blend of garlic powder, salt, and pepper, then bound together with gluten-free breadcrumbs and a single egg for a wholesome, allergen-friendly option. The star of the dish is the vibrant homemade sweet and sour sauce, crafted from pineapple juice, gluten-free soy sauce, apple cider vinegar, ketchup, and brown sugar, then thickened to perfection. Tossed with colorful bell peppers and juicy pineapple chunks, these meatballs come alive with zesty, fresh flavors in every bite! Perfectly suited for serving over steamed rice or noodles, this easy 50-minute recipe is ideal for weeknight dinners or a crowd-pleasing party dish. Gluten-free never tasted this good!
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Recipe Information
Ingredients
- 1 pound Ground beef or turkey
- 0.5 cup Gluten-free breadcrumbs
- 1 large Egg
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 cup Pineapple juice
- 0.25 cup Gluten-free soy sauce or tamari
- 0.25 cup Apple cider vinegar
- 0.33 cup Ketchup
- 0.25 cup Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 cup Pineapple chunks, drained
Instructions
In a large mixing bowl, combine the ground beef or turkey, gluten-free breadcrumbs, egg, garlic powder, salt, and black pepper. Mix well until combined.
Shape the mixture into approximately 1-inch meatballs (you should get around 20-24 meatballs).
Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
In a medium saucepan, whisk together the pineapple juice, gluten-free soy sauce or tamari, apple cider vinegar, ketchup, and brown sugar. Heat over medium-high heat until the mixture begins to simmer.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually add the slurry to the simmering sauce, whisking constantly, until the sauce thickens slightly (about 1-2 minutes).
Add the diced red and green bell peppers and pineapple chunks to the sauce. Simmer for 5 minutes to soften the vegetables slightly.
Place the cooked meatballs back into the skillet and pour the sweet and sour sauce over them. Stir to coat the meatballs evenly in the sauce.
Cook for an additional 5-7 minutes over low heat, allowing the flavors to meld together.
Serve the meatballs hot over steamed rice or noodles for a complete meal. Garnish with chopped green onions if desired.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 42.8 g | 214% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 6418 mg | 279% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 121.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 315 mg | 24% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2675 mg | 57% | |
*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.
