Description

Tender oven-baked meatballs tossed in a glossy, tangy sweet-and-sour pineapple bell pepper sauce—perfect as a party appetizer or a comforting weeknight dinner over rice.

Ingredients

1 1/2 lb (680 g) ground beef, 85% lean

1/2 lb (225 g) ground pork (optional for richness)

1/2 cup panko breadcrumbs

1/4 cup milk

1 large egg

2 tbsp finely grated onion

2 cloves garlic, minced

1 tsp kosher salt

1/2 tsp black pepper

1 tsp grated fresh ginger (or 1/2 tsp ground ginger)

1 tbsp soy sauce

1 tsp toasted sesame oil (optional)

1 tbsp neutral oil (for sautéing)

1 red bell pepper, chopped

1 green bell pepper, chopped

2 tsp minced garlic (for sauce)

1 tsp grated ginger (for sauce)

1 cup pineapple juice

1/2 cup ketchup

1/3 cup brown sugar, packed

1/3 cup rice vinegar

2 tbsp soy sauce (for sauce)

1 tbsp cornstarch mixed with 2 tbsp water

1 cup pineapple chunks (fresh or canned, drained)

1 tsp toasted sesame oil (finish, optional)

2 green onions, thinly sliced (garnish)

Sesame seeds (garnish)

Steamed rice, for serving

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Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a bowl, soak panko in milk for 2 minutes. Add beef, pork, egg, grated onion, garlic, salt, pepper, ginger, soy sauce, and sesame oil. Mix gently until combined.

2. Scoop and roll 1 1/2-inch meatballs (about 30). Arrange on the prepared sheet and bake 12–15 minutes, or until browned and an instant-read thermometer reads 160°F (71°C).

3. Meanwhile, heat neutral oil in a large skillet over medium-high. Sauté bell peppers 3–4 minutes until crisp-tender. Add garlic and ginger; cook 30 seconds until fragrant.

4. Whisk pineapple juice, ketchup, brown sugar, rice vinegar, and soy sauce. Pour into skillet and bring to a simmer.

5. Stir in cornstarch slurry; simmer 1–2 minutes until the sweet-and-sour sauce is glossy and slightly thickened.

6. Add baked meatballs and pineapple chunks. Toss to coat and simmer 3–5 minutes until the meatballs are glazed and heated through. Finish with sesame oil, then garnish with green onions and sesame seeds. Serve over rice or with picks as an appetizer.

Notes

Make-ahead: Bake meatballs up to 2 days ahead; reheat in sauce.

Gluten-free: Use GF panko and tamari.

Lean swap: Use ground turkey and add 1 tsp oil for richness.