Classic Sweet and Sour Pineapple Meatballs - Canadian Beef | Canada Beef Print
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Classic Sweet and Sour Pineapple Meatballs

Classic Sweet and Sour Pineapple Meatballs

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


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


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.