Sweet and Sour Meatballs
You know those recipes that you don’t have to look hard in the recipe box to find because they are so stained, worn, and well loved? Well, these Sweet and Sour Meatballs are one of those recipes for our family!
This is the meal I asked my mom to make every year on my birthday growing up, and still request them if she is making me dinner. I look forward to the leftovers for lunch the next day!
If you start by getting your rice going, it will allow it to cook while you’re cooking the meatballs. For cooking rice, I love to use my rice cooker, or instant pot. Brown rice is my favorite, but I am slowly getting out numbered on this as my kids leave the nest. Did you know cooked rice freezes really well? You can just throw it in a freezer bag once it’s cooled. I’m going to start cooking a big batch of brown rice and freezing it in portions for me since the boys in the house like white rice.
I’ve found the simplest method for me is getting all of my meatball ingredients, except the ground beef, in a bowl. Whisking all the ingredients together so it’s ready to mix once the ground beef has been added. This allows me to not have to touch any other ingredients once I’ve opened the ground beef. If touching raw meat is not an option for you, pull out some gloves, a spoon, or a Danish whisk and get to it. Side note…Instead of chopping the onion, I like to grate it so I can get onion more evenly distributed throughout the meatballs.
If you have an electric frying pan this is a meal perfect to use it on. A frying pan on the stove will work great if you don’t. It’s time to pour the oil in the pan and get it heating up, so you’ll be ready to add in your meatballs.
A 1 TBSP cookie scoop is a simple way to make uniform meatballs. Scoop the meatball and release it into a shallow dish of soy sauce. Simply roll the meatball around a bit until it’s covered in soy sauce and they ready for the frying pan. While I’m cooking my meatballs I keep my frying pan set on 350° which is about a medium high heat. Continue adding you meatballs until you’ve used all of your ground beef mix. Your meatballs will need to cook about 5 minutes on each side to be cooked through.
While the meatballs are cooking you can be mixing together the sauce ingredients. Using a slotted spoon, remove the meatballs from the pan and set aside. Next you’ll add the sauce mixture straight into the frying pan to incorporate the fond leftover from the meatballs. This adds a lot of flavor to the sauce. Your sauce will start thin and milky from the cornstarch, and once it is ready it will thicken up and turn opaque. At this point you’re ready to add your meatballs, pineapple tidbits, and peas. Stir gently to coat all ingredients in sauce. Turn heat to low and let simmer for 5-10 minutes to meld flavors. Serve over rice and enjoy!