Eosinophilic Esophagitis Friendly Sweet and Sour Meatballs

Total time50 min

Prep time20 min

Cook time30 min

Eosinophilic Esophagitis Friendly Sweet and Sour Meatballs

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Ingredients

4 servings

For the meatballs

1 lb ground beef (80/20)
½ lb ground pork
⅓ cup plain breadcrumbs
4C Gluten Free Plain Bread Crumbs Kroger Gluten Free Traditional Bread Crumbs Gillian's Wheat, Soy, Dairy & Gluten Free Original Bread Crumbs Full Circle Original Gluten Free Bread Crumbs
Bowl & Basket Gluten Free Plain Bread Crumbs 9oz
See all
Chef's tip
Gluten-free crumbs can brown quickly; watch them closely.
1 large egg
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
2 tbsp whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 cloves garlic, minced
1 tsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
½ tsp kosher salt
¼ tsp black pepper
1 tbsp neutral oil (such as canola oil or vegetable oil)

For the sauce

1 cup pineapple juice
½ cup ketchup
¼ cup rice vinegar
3 tbsp brown sugar, packed
2 tbsp soy sauce
Chef's tip
Coconut aminos are sweeter and less salty; taste and adjust the seasoning.
1 tbsp cornstarch
2 tbsp cold water
1 can (8 oz) pineapple chunks, drained
1 medium green bell pepper, cut into 1-inch pieces

For serving

2 tbsp thinly sliced scallions (optional)
1 tsp sesame seeds (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with foil and brush lightly with neutral oil.
2
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, milk, garlic, 1 tsp soy sauce, salt, and pepper. Mix with your hands until just combined — stop as soon as no streaks of breadcrumb remain; overmixing toughens the meatballs.

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