Hawaiian Sweet and Sour Meatballs
Transform your weeknight dinners with this vibrant and flavorful Hawaiian Sweet and Sour Meatballs recipe! Juicy, tender meatballs are browned to perfection and simmered in a tangy-sweet pineapple sauce made with a delightful blend of rice vinegar, brown sugar, soy sauce, and ketchup. Bright chunks of red and green bell peppers, along with sweet pineapple pieces, add color and a tropical flair to every bite. Serve these saucy meatballs over fluffy rice for a comforting, family-friendly meal that’s bursting with bold flavors. Quick to prepare in just 45 minutes, this dish is a harmonious combination of savory, sweet, and tangy that will transport your taste buds straight to the islands. Perfect for busy nights or a crowd-pleasing dinner, this recipe is a satisfying twist on a takeout favorite.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 cup breadcrumbs
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
- 1 can (20 oz) pineapple chunks (in juice)
- 1 red bell pepper
- 1 green bell pepper
- 0.25 cup rice vinegar
- 0.25 cup brown sugar
- 2 tbsp soy sauce
- 3 tbsp ketchup
- 2 tbsp cornstarch
- 2 tbsp water
- 4 cups cooked rice
Instructions
In a large bowl, combine ground beef, breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
Form the mixture into small, evenly sized meatballs, approximately 1 inch in diameter.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
Drain the juice from the canned pineapple into a medium bowl. Reserve the pineapple chunks for later.
To the bowl of pineapple juice, add rice vinegar, brown sugar, soy sauce, and ketchup. Whisk until the mixture is smooth.
In a small dish, dissolve the cornstarch in 2 tablespoons of water to create a slurry.
Cut the red and green bell peppers into 1-inch pieces and add them to the skillet. Sauté for 3-4 minutes, or until slightly softened.
Pour the sweet and sour sauce into the skillet with the bell peppers. Bring to a simmer over medium heat.
Slowly stir in the cornstarch slurry to thicken the sauce. Let it cook for 1-2 minutes, stirring continuously.
Add the browned meatballs and pineapple chunks to the skillet. Reduce the heat to low and simmer for 10 minutes, allowing the flavors to meld together.
Serve the sweet and sour meatballs over cooked rice, garnishing with chopped green onions if desired.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.3 g | 153% | |
| Saturated Fat | 39.1 g | 196% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 3793 mg | 165% | |
| Total Carbohydrate | 347.3 g | 126% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 59.2 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 255 mg | 20% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 2225 mg | 47% | |
*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.
