Tangy Meatball Dish (Printable Version)
# What You'll Need:
→ Meatballs
01 -
1 cup uncooked long grain rice
02 -
1-1.5 lb ground beef or turkey (lean)
03 -
1/2 cup panko or gluten-free bread crumbs
04 -
2 eggs (large)
05 -
1/2 tsp flakes of red pepper
06 -
1/2 tsp powder made from garlic
07 -
1 tsp table salt
→ Vegetables
08 -
1 tsp cooking oil
09 -
1/2 cup chopped yellow onion in 1-inch chunks
10 -
1 green bell pepper (small), chopped into 1-inch bits
11 -
1 orange bell pepper (small), diced into 1-inch pieces
12 -
1/2 cup diced canned pineapple (keep juice for the sauce)
→ Sweet and Sour Sauce
13 -
4 Tbsp vinegar made from rice
14 -
2 Tbsp sauce from soybeans
15 -
1 cup low sodium chicken or beef stock
16 -
1/4 cup sugar (brown)
17 -
1/3 cup tomato sauce
18 -
1 Tbsp paste of tomatoes
19 -
1/3 cup juice from pineapple
20 -
1 tsp cornstarch mixed with 1 tsp water for thickening
# Steps to Follow:
01 -
Follow the rice package directions to make it, usually takes about 20 minutes.
02 -
Mix all the meatball stuff in a bowl and roll into small balls about the size of golf balls. Air fryer method: Put them on parchment paper and cook at 375°F for 7 minutes, turn them over, then cook 7-10 minutes more. Oven method: Put them on a baking sheet at 375°F for 15 minutes, flip them, then bake another 10-15 minutes.
03 -
Warm up oil in a big pan over medium/high heat. Toss in onion and peppers, and cook them for 5-8 minutes till they get soft.
04 -
Mix the vinegar, soy sauce, stock, brown sugar, tomato sauce, tomato paste, and pineapple juice in a bowl. Pour this mix into your pan, let it start bubbling, then add your cornstarch mixture. Keep stirring until it gets thick and shiny.
05 -
Drop your cooked meatballs and pineapple chunks into the pan. Mix everything together and let it cook for 2 more minutes. Scoop it over rice and top with parsley or cilantro if you want.
# Additional Tips:
01 -
Goes great on top of rice as a full dinner.
02 -
Add some parsley or cilantro on top for extra taste.