Description
A deliciously sweet and tangy dish featuring oven-baked meatballs simmered in a glossy pineapple sauce, perfect for weeknight dinners or potlucks.
Ingredients
- 1 lb ground beef (or 50/50 beef and pork)
- 1/2 cup breadcrumbs (plain or panko)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 tablespoon soy sauce (for the meatballs)
- 1 cup pineapple chunks (canned or fresh)
- 1/2 cup pineapple juice
- 1 bell pepper, cut into 1-inch pieces
- 1/3 cup granulated sugar
- 1/4 cup rice vinegar (or apple cider vinegar)
- 2 tablespoons soy sauce (for the sauce)
- Salt and pepper to taste
- Optional: cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or lightly oil it.
- In a large bowl, combine the ground meat, breadcrumbs, finely chopped onion, minced garlic, egg, and 1 tablespoon soy sauce. Season with a pinch of salt and pepper.
- Mix gently until just combined.
- Shape the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet.
- Bake for 20 minutes, until cooked through and browned.
- While baking, make the sauce: In a medium saucepan, combine 1/2 cup pineapple juice, sugar, 1/4 cup vinegar, and 2 tablespoons soy sauce. Bring to a simmer and reduce slightly for 2–3 minutes.
- Add pineapple chunks and bell pepper, simmer until tender.
- If desired, add a cornstarch slurry to thicken and simmer for 1 more minute.
- Add the baked meatballs to the pan, gently stir to coat, and simmer for 3–5 minutes.
- Serve warm over steamed rice or noodles.
Notes
To make ahead, shape meatballs and refrigerate or make sauce a day in advance. This dish is budget-friendly and versatile.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian