Meatball and Pineapple Rice
Savor the perfect harmony of sweet and savory with this Meatball and Pineapple Rice recipe! Juicy, homemade beef meatballs seasoned with garlic and soy sauce are paired with tangy pineapple chunks, sautéed veggies, and a luscious sweet-and-sour sauce made with ketchup, rice vinegar, and brown sugar. This mouthwatering combination is served over fluffy white rice, making it an easy yet impressive meal for busy weeknights or casual gatherings. Ready in under an hour, this family-friendly dish is a crowd-pleaser that transforms simple pantry staples into an irresistible tropical-inspired comfort food. Garnished with fresh scallions, it’s a vibrant, flavorful dinner that’s as visually appealing as it is delicious.
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Recipe Information
Ingredients
- 500 grams ground beef
- 1 cup breadcrumbs
- 1 large egg
- 2 cloves garlic
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 can (20 oz) pineapple chunks
- 3 cups cooked white rice
- 1 large onion
- 2 tablespoons vegetable oil
- 1 medium bell pepper
- 3 tablespoons ketchup
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 stalks scallions
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, egg, minced garlic, soy sauce, salt, and black pepper. Mix thoroughly until well combined.
Shape the mixture into small meatballs, about 1 inch in diameter, and place them on a plate or tray.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides and fully cooked through, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
While cooking the meatballs, prepare the sauce. In a small bowl, mix together ketchup, rice vinegar, and brown sugar. Dissolve cornstarch in water and stir it into the sauce mixture. Set aside.
Drain the canned pineapple, reserving the juice. Chop the onion and bell pepper into bite-sized pieces.
In the same skillet, add another tablespoon of vegetable oil and sauté the onion and bell pepper until softened, about 3-4 minutes.
Add the pineapple chunks to the skillet and stir to combine. Pour in the prepared sauce and pineapple juice, cooking until the sauce thickens, about 2-3 minutes.
Return the meatballs to the skillet and gently toss to coat them with the sauce. Simmer for 5 minutes to blend flavors.
Meanwhile, heat the cooked white rice in a separate pan, if necessary.
Serve the meatballs and pineapple mixture over the rice. Garnish with sliced scallions for added flavor and freshness.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1427 mg | 62% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 24.5 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 114 mg | 9% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 706 mg | 15% | |
*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.
