Sweet and Sour Meatballs

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  • Level: Easy
  • Total: 1 hr 45 min (includes firming time)
  • Active: 1 hr 35 min
  • Yield: 6 servings
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1/2 cup loosely packed brown sugar

1/2 cup rice wine vinegar 

1/4 cup ketchup 

1 tablespoon low-sodium soy sauce 

2 1/4 cups pineapple juice 

1 tablespoon cornstarch 

One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows

1 tablespoon sriracha hot sauce 

1 cup drained small pineapple chunks

Steamed long-grain rice, for serving 

2 tablespoons sliced green onions, for garnish 

All-Purpose Meatballs:

5 pounds ground beef

1 1/2 cups plain breadcrumbs 

1/2 cup milk 

1/4 cup heavy cream 

1/4 cup chopped fresh flat-leaf parsley 

2 tablespoons grainy mustard 

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1/2 teaspoon red pepper flakes 

4 large eggs 

2 tablespoons olive oil 


  1. In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
  2. Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
  3. Serve over steamed rice, garnished with green onions.

All-Purpose Meatballs:

  1. To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
  2. To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
  3. Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.