Stovetop Sweet and Sour Meatballs with Pineapple and Peppers

Name: Stovetop Sweet and Sour Meatballs with Pineapple and Peppers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1½ lb (680 g) ground beef (80/20), cold; ½ cup (30 g) panko breadcrumbs; ¼ cup (60 ml) whole milk; 1 large (50 g) large egg, lightly beaten; 2 cloves (6 g) garlic cloves, finely minced; 1 tbsp (15 ml) soy sauce; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil, such as canola or vegetable oil; 1 medium (150 g) yellow onion, cut into 1-inch (2.5 cm) pieces; 1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; 1 large (200 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces; ¾ cup (180 ml) juice from the canned pineapple, reserved from the drained can (add water if short); ⅓ cup (80 ml) rice vinegar or apple cider vinegar; ⅓ cup (70 g) light brown sugar, firmly packed; ¼ cup (65 g) ketchup; 1 tbsp (15 ml) soy sauce; 1 tsp (3 g) fresh ginger, finely grated (optional); 1½ tbsp (12 g) cornstarch; 2 tbsp (30 ml) cold water, for the slurry; 20 oz can (567 g) pineapple chunks in juice, drained, juice reserved

From the MyKitchenBank Kitchen

Tender, juicy beef meatballs are browned in a skillet, then simmered in a glossy sweet-tangy sauce of pineapple juice, brown sugar, and vinegar with bell peppers and juicy pineapple chunks. Serve over steamed rice for an easy weeknight dinner.

Prep: 25 min
Cook: 35 min
Wait: 5 min
Total: 1 hr 5 min
Makes: About 30 meatballs (6 servings)

Jump to recipe ♡ Save

Ingredients

6 servings

For the meatballs
1½ lb (680 g) ground beef (80/20), cold
½ cup (30 g) panko breadcrumbs
¼ cup (60 ml) whole milk
1 large (50 g) large egg, lightly beaten
2 cloves (6 g) garlic cloves, finely minced
1 tbsp (15 ml) soy sauce
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (15 ml) neutral oil, such as canola or vegetable oil
For the sauce and vegetables
1 medium (150 g) yellow onion, cut into 1-inch (2.5 cm) pieces
1 large (200 g) red bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
1 large (200 g) green bell pepper, seeded and cut into 1-inch (2.5 cm) pieces
¾ cup (180 ml) juice from the canned pineapple, reserved from the drained can (add water if short)
⅓ cup (80 ml) rice vinegar or apple cider vinegar
⅓ cup (70 g) light brown sugar, firmly packed
¼ cup (65 g) ketchup
1 tbsp (15 ml) soy sauce
1 tsp (3 g) fresh ginger, finely grated (optional)
1½ tbsp (12 g) cornstarch
2 tbsp (30 ml) cold water, for the slurry
20 oz can (567 g) pineapple chunks in juice, drained, juice reserved

Equipment (7)

12-inch (30 cm) deep straight-sided skillet or sauté pan with a lid
Large mixing bowl
Medium bowl or large measuring cup for the sauce
Small bowl for the cornstarch slurry
Rimmed baking sheet or large plate
Instant-read thermometer
Slotted spoon or tongs

Steps

Before you start

Open the canned pineapple and drain it over a bowl, keeping the juice. You need 3/4 cup (180 ml) of juice; top up with water if the can gives less.
Use 80/20 ground beef for the juiciest meatballs. Very lean beef makes them dry.
Have a 12-inch (30 cm) deep skillet with a lid ready. Everything needs to fit in one pan.
Cook any rice you plan to serve while the meatballs simmer.

1
Prep the vegetables
- Cut the onion and both bell peppers into 1-inch (2.5 cm) pieces and set them aside together.
- Drain the pineapple chunks over a bowl and measure out 3/4 cup (180 ml) of the juice.
- Mince the garlic and grate the ginger, if using.
+ Show details− Hide details
Ready when: Vegetable pieces are roughly the same size so they cook evenly.
Tip: Keep the pineapple chunks aside. They go in at the end so they stay plump.
2
Whisk the sauce
- In a medium bowl, whisk the reserved pineapple juice, vinegar, brown sugar, ketchup, 1 tablespoon soy sauce, and the ginger if using.
- In a small separate bowl, stir the cornstarch into the cold water until smooth.
- Set both aside.
+ Show details− Hide details
Ready when: Brown sugar is mostly dissolved and the cornstarch slurry looks milky with no lumps.
Tip: Do not add the cornstarch to the sauce yet. It will clump if it sits in the hot or acidic liquid.
3
Mix the meatballs
- In a large bowl, stir the panko and milk together and let sit 2 minutes to form a paste.
- Add the egg, minced garlic, 1 tablespoon soy sauce, salt, and pepper and mix.
- Add the cold ground beef and mix gently with your hands for about 30 seconds, only until everything is evenly combined.
+ Show details− Hide details
Ready when: No streaks of egg or dry panko remain, and the mixture looks just combined, not pasty.
Tip: Overmixing makes tough, rubbery meatballs.
4
Shape the meatballs
- Line a baking sheet with parchment or use a large plate.
- Scoop about 1 heaping tablespoon (about 22 g) of the mixture at a time and roll into a smooth 1¼-inch (3 cm) ball.
- You should get about 30 meatballs.
+ Show details− Hide details
Ready when: Balls are uniform in size so they cook at the same rate.
Tip: Dampen your hands with water if the mixture sticks.
5
Brown the meatballs
- Heat the oil in the 12-inch (30 cm) skillet over medium-high heat until it shimmers.
- Add half the meatballs in a single layer with space between them.
- Brown for 5 to 6 minutes, turning every minute or so, until deeply golden on most sides.
- Move to a clean plate and repeat with the remaining meatballs.
- They do not need to be cooked through.
- Leave the drippings in the pan.
+ Show details− Hide details
Ready when: Meatballs are deeply golden brown and hold their shape when turned.
Tip: Don't crowd the pan. Overcrowded meatballs steam and turn grey instead of browning.
6
Soften the vegetables
- Reduce the heat to medium.
- If the pan has more than 2 tablespoons of fat, pour off the excess.
- Add the onion and both bell peppers and cook, stirring often, for 4 to 5 minutes, scraping up the browned bits from the bottom of the pan.
+ Show details− Hide details
Ready when: Onion edges look translucent and the peppers are slightly softened but still bright and crisp-tender.
7
Simmer the sauce
- Give the sauce a quick whisk and pour it into the pan.
- Bring to a gentle boil over medium-high heat, stirring and scraping the pan bottom, then reduce the heat to medium-low.
+ Show details− Hide details
Ready when: Sauce is bubbling steadily and smells sweet and tangy, with the brown sugar fully dissolved.
8
Cook meatballs through
- Return the meatballs and any juices from the plate to the pan, spooning sauce over them.
- Cover and simmer gently for 10 to 12 minutes, turning the meatballs once halfway through.
- Check a meatball with an instant-read thermometer.
+ Show details− Hide details
Ready when: The center of a meatball reads 160°F (71°C) and shows no pink.
Tip: Keep the simmer gentle. A hard boil can break the meatballs apart and make them tough.
9
Thicken and add pineapple
- Restir the cornstarch slurry, then pour it into the simmering sauce while stirring.
- Add the drained pineapple chunks.
- Increase the heat to medium and cook, stirring gently, for 2 to 3 minutes.
+ Show details− Hide details
Ready when: Sauce turns glossy and thick enough to coat the back of a spoon, and a line drawn through it holds for a second.
Tip: Cornstarch must be stirred up from the bottom of its bowl right before adding, because it settles quickly.
10
Rest and serve
- Remove the pan from the heat and let it stand uncovered for 5 minutes so the sauce thickens slightly more and cools to a pleasant eating temperature.
- Taste and add a splash of vinegar if you want more tang.
- Serve over steamed rice.
+ Show details− Hide details
Ready when: Sauce clings to the meatballs rather than pooling thinly in the pan.

Good to know

Tips

Brown the meatballs in two batches. Crowding the pan steams them and costs you flavor.
Add the pineapple at the end so it stays firm and juicy rather than turning mushy.
For a tangier sauce, stir in an extra tablespoon of vinegar after cooking. For a sweeter one, add a tablespoon of brown sugar.
Use a thermometer to check doneness rather than cutting meatballs open, which lets the juices escape.

Make ahead

"Shape the raw meatballs up to 1 day ahead and refrigerate them covered on the baking sheet. The sauce can be whisked (without the cornstarch slurry) and refrigerated for up to 2 days. Or fully cook the dish and reheat it before serving."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: airtight container up to 4 days. Freezer: up to 3 months in a freezer-safe container (the peppers will soften after thawing). Reheat gently in a covered skillet over medium-low heat with a splash of water or pineapple juice, or microwave in 60-second bursts, until steaming hot (165°F/74°C)."

Substitutions

ground beef (80/20) → ground pork, turkey, or a half-beef, half-pork blend. Use dark-meat ground turkey for better juiciness. Cook all meats to 160°F (71°C) for ground beef or pork, and 165°F (74°C) for turkey.
panko breadcrumbs → plain dry breadcrumbs or crushed crackers. Use about 1/3 cup (35 g) of plain breadcrumbs since they are denser than panko.
rice vinegar or apple cider vinegar → apple cider vinegar or white vinegar. White vinegar is sharper, so start with 1/4 cup (60 ml) and add more to taste at the end.
pineapple chunks in juice → fresh pineapple chunks plus 3/4 cup (180 ml) bottled pineapple juice. Use about 2½ cups (400 g) fresh chunks and add them a minute earlier so they warm through.