Classic Sweet and Sour Pineapple Meatballs - Canadian Beef | Canada Beef Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Classic Sweet and Sour Pineapple Meatballs

Classic Sweet and Sour Pineapple Meatballs

  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50
  • Serving: 4

Ingredients

Meatballs
medium ground beef
egg, beaten
Dijon mustard
EACH milk and dry breadcrumbs
salt
Sauce
can (398 mL/14 oz.) pineapple chunks
cornstarch
soy sauce
brown sugar
ketchup
vegetable oil
sweet green pepper, seeded and chopped
onion, chopped
cloves garlic, minced
EACH salt and freshly ground pepper
minced fresh parsley (optional)

Directions

In a large bowl gently combine beef, egg, Dijon mustard, milk, breadcrumbs and salt. Shape into 1-inch (2.5 cm) balls, placing on foil or parchment-lined baking sheet.
Roast meatballs in 400°F oven, turning once, until golden brown for 15 to 20 minutes or until digital rapid-read thermometer inserted into centre of several meatballs reads 160°F (71°C).
Meanwhile, in bowl, whisk together pineapple chunks, cornstarch, soy sauce, 1 cup (250 mL) water, brown sugar and ketchup. Set aside.
In Dutch oven, heat oil over medium-high heat. Add green pepper, onion, garlic, salt and pepper. Cook, stirring, until softened, about 5 minutes.
Reduce heat to medium and stir in pineapple mixture and cooked meatballs to pot. Cook, stirring until sauce is thickened, about 7 minutes. Stir in parsley (if using) and serve.

Meatballs can be made ahead: Cover and refrigerate raw meatballs for up to 1 day. Or wrap well and freeze in sealed container for up to 1 month. Increase cooking time by 10 minutes if cooking from frozen.

Cooked meatballs can be frozen for up to 3 months wrapped well and stored in sealed container.

Sauce can be made ahead: Cover and refrigerate for up to 3 days.