Soy-Free Sweet and Sour Meatballs
Elevate your dinner game with these Soy-Free Sweet and Sour Meatballs, a delectable twist on a classic favorite! Perfect for anyone avoiding soy, this recipe features tender meatballs made with flavorful ground beef or turkey, seasoned with garlic, paprika, and soy-free breadcrumbs. The homemade sweet and sour sauce, crafted with tangy pineapple juice, ketchup, and a touch of brown sugar, is thickened to perfection with a cornstarch slurry for a glossy finish. Quick and easy, these meatballs are browned for depth, then baked to juicy perfection before being smothered in the irresistible sauce. Serve over rice or noodles for a complete meal, or enjoy them as a crowd-pleasing appetizer. With 20 minutes of prep and simple pantry ingredients, this dish is a flavorful family favorite that accommodates special dietary needs.
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Recipe Information
Ingredients
- 1 pound Ground beef or turkey
- 0.5 cup Breadcrumbs (soy-free)
- 0.25 cup Milk (dairy or non-dairy)
- 1 large Egg
- 2 cloves Minced garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 0.5 cup Ketchup
- 0.5 cup Pineapple juice (100%, no sugar added)
- 2 tablespoons White vinegar
- 3 tablespoons Brown sugar
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 2 tablespoons Vegetable oil (for frying)
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, combine ground meat, breadcrumbs, milk, egg, minced garlic, salt, black pepper, and paprika. Mix thoroughly until evenly combined.
Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter. You should end up with approximately 18-20 meatballs.
Heat a large skillet over medium heat and add the vegetable oil. Lightly brown the meatballs in batches, turning occasionally to ensure all sides are browned. This step takes about 5-7 minutes. They do not need to be fully cooked at this point.
Transfer the browned meatballs onto the prepared baking sheet and bake for 10-12 minutes, or until fully cooked (internal temperature of 160°F for beef or 165°F for turkey).
While the meatballs are baking, prepare the sweet and sour sauce: In a medium saucepan, combine ketchup, pineapple juice, white vinegar, and brown sugar. Stir and bring to a gentle simmer over medium heat.
In a small bowl, mix the cornstarch with water to form a slurry. Gradually whisk the slurry into the simmering sauce to thicken it. Simmer for an additional 2-3 minutes until the sauce reaches a glossy, thick consistency.
Once the meatballs are cooked, transfer them into the saucepan with the sweet and sour sauce. Gently stir to coat all the meatballs in the sauce.
Serve immediately over steamed rice, noodles, or as a party appetizer. Garnish with chopped parsley or scallions if desired.
Nutrition Facts
Calories |
2041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 43.6 g | 218% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 587 mg | 196% | |
| Sodium | 2683 mg | 117% | |
| Total Carbohydrate | 124.7 g | 45% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 65.0 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 1738 mg | 37% | |
*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.
