Red Meat Allergy Friendly Sweet and Sour Meatballs
Total time50 min
Prep time20 min
Cook time30 min
4.6(15)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground beef (80/20)
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ½ lb ground pork
Chef's tipChicken is leaner, so add a little oil and a bit more seasoning. Cook ground chicken fully - to 165°F (74°C). - ⅓ cup plain breadcrumbs
- 1 large egg
- 2 tbsp whole milk
- 2 cloves garlic, minced
- 1 tsp soy sauce
- 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
- 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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