Sweet and Sour Meatballs with Cointreau
Elevate your dinner table with these irresistible Sweet and Sour Meatballs with Cointreau, a vibrant twist on a classic favorite. These tender meatballs, crafted from a flavorful blend of ground beef and pork, are oven-baked to perfection before taking a swim in a luscious sweet and tangy sauce. The secret ingredient? A splash of Cointreau, which adds a subtle citrusy depth to the rich combination of ketchup, rice vinegar, and brown sugar. Toss in colorful bell peppers and juicy pineapple chunks for a delightful mix of textures and flavors. Ready in just an hour, this dish is perfect for busy weeknights or special occasions and pairs beautifully with steamed rice or noodles. Whether you're hosting guests or treating your family, this savory-sweet creation will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 1 large Egg
- 80 g Breadcrumbs
- 1 small, finely chopped Onion
- 2 cloves, minced Garlic
- 1 tbsp Soy sauce
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Vegetable oil
- 3 tbsp Cointreau
- 150 g Ketchup
- 2 tbsp Rice vinegar
- 3 tbsp Brown sugar
- 1 tbsp Soy sauce (for sauce)
- 1 tbsp Cornstarch
- 50 ml Water
- 2 medium (1 red, 1 green), diced Bell peppers
- 150 g (fresh or canned, drained) Pineapple chunks
Instructions
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground beef, ground pork, egg, breadcrumbs, onion, garlic, soy sauce, salt, and black pepper. Mix thoroughly until the ingredients are evenly combined.
Shape the mixture into small meatballs, about 3 cm in diameter, and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-20 minutes, or until golden and cooked through.
While the meatballs are baking, heat the vegetable oil in a large skillet or wok over medium heat.
Add the diced bell peppers and stir-fry for 2-3 minutes until slightly softened.
In a small bowl, whisk together the Cointreau, ketchup, rice vinegar, brown sugar, soy sauce, cornstarch, and water to make the sweet and sour sauce.
Pour the sauce into the skillet with the bell peppers and stir well. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
Add the pineapple chunks to the skillet and stir gently to combine.
Once the meatballs are done baking, transfer them to the skillet and toss to coat them evenly in the sauce.
Simmer for an additional 5 minutes to allow the flavors to meld together.
Serve hot over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
3101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 6550 mg | 285% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 101.8 g | ||
| Protein | 176.5 g | 353% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 308 mg | 24% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2887 mg | 61% | |
*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.
