Sweet-and-Sour Pork Meatballs with Pineapple
These tangy meatballs are perfect for a weeknight dinner—and they make a great appetizer too!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
45 mins
Total Time:
45 mins
Don't be shy about the red pepper flakes: This dish is especially yummy if it's a little spicy!
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Ingredients
- 1 lb. ground pork
- 1/2 small onion, finely diced
- 1 large egg
- 1/2 cup breadcrumbs
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 tsp. kosher salt
- Black pepper, to taste
- 1 1/2 cups beef broth
- 1/2 cup white wine vinegar
- 1/3 cup sugar
- 2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 1/4 cup vegetable oil, for frying
- 1/4 cup all-purpose flour
- 2 red bell peppers, chopped
- 1 1/2 cups fresh pineapple chunks
- 2 scallions, sliced
- Cooked white rice, for serving
Directions
- Step 1Mix the pork, onion, egg, breadcrumbs, red pepper flakes, salt and a few grinds of pepper in a medium bowl with your hands. Roll into 36 to 38 small balls and place on a baking sheet. Freeze until firm, about 15 minutes.
- Step 2Whisk the beef broth, vinegar, sugar, soy sauce and cornstarch in a medium bowl. Set aside.
- Step 3Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Put the flour on a large plate. Roll the meatballs in the flour.
- Step 4Fry the meatballs in two batches until browned, turning occasionally, about 4 minutes per batch. Remove the meatballs to a paper towel–lined plate.
- Step 5Pour off the oil from the skillet and wipe out the pan. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Throw in the bell peppers and cook, stirring, until the peppers brown in spots, 3 minutes. Add the pineapple and cook, stirring gently, 1 minute. Stir in the scallions.
- Step 6Pour the broth mixture into the skillet, then add the meatballs. Reduce the heat to medium and cook, stirring, until bubbly, about 5 minutes. Season with salt and red pepper flakes. Serve over rice.
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