Scale

1 lb ground beef (or beef/pork combo)

1/2 cup breadcrumbs

1/4 cup milk

1 egg, lightly beaten

1/4 cup finely chopped onion

1 clove garlic, minced

1 tsp salt

1/2 tsp black pepper

1 (20 oz) can pineapple chunks, drained (reserve juice)

1/2 cup apple cider vinegar

1/2 cup brown sugar, packed

1/4 cup soy sauce

2 tbsp ketchup

1 tbsp cornstarch

1 green bell pepper, chopped

1/2 small red onion, chopped (optional)

1. In a large bowl, combine ground meat, breadcrumbs, milk, egg, onion, garlic, salt, and pepper. Mix gently until just combined.

2. Roll mixture into 1-inch meatballs (about 25-30 pieces).

3. Heat oil in a large skillet over medium-high heat. Brown meatballs on all sides until cooked through. Drain excess fat and set aside.

4. In the same skillet, whisk together reserved pineapple juice, vinegar, brown sugar, soy sauce, ketchup, and cornstarch.

5. Simmer while stirring until sauce thickens and becomes glossy.

6. Add pineapple chunks, bell pepper, and red onion. Cook 3–5 minutes until slightly softened.

7. Return meatballs to the skillet and toss gently in sauce. Simmer 5–10 minutes to meld flavors.

8. Serve hot over rice or noodles, garnished with sesame seeds and green onions if desired.

Add red pepper flakes for a spicy kick.

Substitute ground turkey or chicken for a lighter version.

Adjust sauce sweetness or tanginess to taste.

Make ahead and store up to 4 days or freeze for up to 3 months.

Keywords: sweet and sour, meatballs, dinner, easy recipe, family meal, pineapple, comfort food