Sweet and Sour Meatballs


These tangy Asian takeout-inspired meatballs pack a one-two punch of flavor that your family is sure to enjoy.

Sweet and Sour Meatballs
  • 1 pound ground pork
  • ½ cup panko (Japanese bread crumbs)
  • 1 large egg
  • 4½ teaspoons soy sauce, divided
  • ¾ teaspoon dark sesame oil
  • ½ teaspoon kosher salt
  • 2 tablespoons vegetable oil
  • 1 cup chopped red bell pepper
  • 1 (20-ounce) can pineapple chunks in juice, undrained
  • ½ cup firmly packed light brown sugar
  • ⅓ cup distilled white vinegar
  • ½ cup water
  • 3 tablespoons cornstarch
  • ¼ cup chopped green onion
  • Hot cooked rice, to serve
  1. In a large bowl, gently stir together pork, bread crumbs, egg, 1½ teaspoons soy sauce, sesame oil, and salt until well combined. Shape mixture into 1¼-inch balls.
  2. In a 10-inch cast-iron skillet, heat vegetable oil over medium heat. Add meatballs; cook turning occasionally, until browned and cooked through, about 12 minutes. Remove meatballs from skillet, and let drain on paper towels.
  3. Add bell pepper to skillet; cook, stirring occasionally until softened, about 5 minutes. Stir in pineapple in juice, brown sugar, vinegar, and remaining 3 teaspoons soy sauce to skillet. 4. In a small bowl, whisk together ½ cup water and cornstarch until smooth; stir into skillet. Bring to a boil over medium-high heat; cook, stirring frequently, until thickened, about 1 minute. Add meatballs; reduce heat to medium-low, and cook until heated through, 2 to 3 minutes. Top with green onion. Serve with rice.