Sweet and Sour Meatballs

Well hello to my readers. Long time no see. Have you gotten taller? What’s that on your face? Did you grow facial hair? You now have a kid? Oh dear. How the time has flown. Well first and foremost, I have to apologize to all my readers. It has been several months of no blog activity and I have a pile of stuff to share with you – literally hundreds of stories and changes in my life that I would love to share with you all. Here are some highlights:

I finally moved to the city a few months ago with two wonderful roommates. Part of the time I was gone from posting has been an abundance of packing and unpacking, decorating, painting walls and organizing my life. Now the dust has settled and I’m finally ready to share with you how things have been – it’s been GREAT! Blog post to come.

I also have have two illegitimate pets through my roommates – a pretty black kitty who’s people shy and a bearded dragon who loves people. I’m trying to win their affection. So far so good. We will see how cat nip works. Blog post to come.

I just had the most wonderful dining experience at Next Restaurant last night. I don’t even have the words to describe the event. It was truly a work of art. Blog post to come. Definitely.

Now that summer is here, I’ve also been spending a lot of my time seeing friends and going to outdoor events and festivals. Some of them also have moved to the city, so picture me on Friday nights attending many house warming parties, wonderful meals and lots of wine. There’s also beach days (I live close to the beach!) where I really love spending my time now. I’m lucky to turn a nice shade of brown in the summer with hardly any burning. Phil hates me for that. Phil always will stay a shade of ghost. Anyways.. There’s also salsa dancing. My roommate and her friends are constantly dragging me out to go dancing, often way past my bedtime on weekdays. Bachata, salsa, cumbia, everything. It’s such a rush and I absolutely love it! More details on all this later.

I’m also in the process of re-vamping my blog. So in a few more months this site will be refreshed and I’m excited to hear your feedback about it!

I’m also making a trip to IKEA today. I can’t contain my excitement so I decided to tell you about it. I’ve been waiting months to go there – there’s so many shelves I need in my apartment. And I have an attachment to cart escalators.

This post is supposed to be about Sweet and Sour meatballs. This recipe I made in the winter. There was probably snow on the ground when this recipe was cooked. There was probably frost on the windows. I probably had my snow boots by the doorway. It is now summer. It’s about 100 degrees outside. I have no idea where I threw my snow boots. I should have posted this recipe a tad sooner than 6 months later after I cooked this. I know, I’m hanging my head in shame.

This recipe is adapted from PWs Meatballs with Pepper and Pineapple. I didn’t have my good camera with me so I used my iPhone. Please be understanding.

Ingredients needed:

  • 1-1/4 pound Ground Beef
  • 1/2 whole Onion, Diced Very Finely
  • 1 whole Egg
  • 1/2 cup Panko Bread Crumbs (or Regular Breadcrumbs)
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • 1/2 teaspoon Crushed Red Pepper, More To Taste
  • 1/4 cup All-purpose Flour
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly (I used red pepper)
  • 1-1/2 cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • 1/2 cup Sherry Or White Wine Vinegar
  • 1/3 cup Sugar
  • 1 Tablespoon Cornstarch
  • Salt To Taste
  • Crushed Red Pepper, To Taste
  • Extra Beef Stock If Needed
  • Cooked White Rice (I used noodles which was a bad idea on my part.. stick with white rice)

 

First, take your pineapple and cut into 1-inch chunks. Start with slicing off the top and bottom.

For the sides, there’s a technique that my mom uses to cut out the eyes of the pineapple – cut diagonally downward and you can start to see a pattern on how the eyes grow on the fruit. If you’re lazy like me, you just cut downward until you don’t have those prickly thorns on the fruit.

Slice downward into the pineapple into even slices – just like cutting into a pizza.

Remove the core of the pineapple from each slice. This part is very tough and stringy. However, I love to save the cores to chew on. It’s surprisingly still juicy and contains lots of fiber! If you don’t want to save the cores of your pineapple, please box them carefully and mail them over to my new apartment.

With all the core removed, cut each section into 1-inch cubes. Yay, you’re done with your pineapple. Set them aside.

Still don’t know how to cut a pineapple? Check out this other PW post here.

What’s meatballs without meat? Right. Throw your ground beef in a large bowl. You’re gonna introduce it to some tasty friends.

Dice up an onion. Set aside.

Then get all of your dry ingredients. And if you haven’t cooked your rice yet, please go ahead and do so.

I decided to make this dish with noodles. It was a bad decision. Still delicious, but would be a thousand times better with rice. So my mistake is your benefit!

Introduce your diced onions to the beef.

Beef. Onion. Onion, this is beef. You guys wouldn’t believe it but you went to the same grocery store! Yeah! Just several aisles away from each other! Can you believe it!?

Throw in an egg.

Mix it up with some breadcrumbs.

 

And throw in some salt and pepper. Add crushed red pepper, more or less for your liking. Or omit the red pepper if you don’t want any. Here’s the fun part – use your hands (washed!) to mix until combined. Roll meat mixture into small balls and place on a cookie sheet. I like to use my cookie scoop for uniform balls. Freeze on the pan for 15 minutes to firm.

Take out meatballs from freezer. They should be firm, but not frozen solid. Throw each meatball into a little flour and roll it around…

Also, at this time heat up a skillet on medium high heat with some oil until hot.

Fry the meatballs in two or three batches. You want to get them nice and brown/crisp on the outside. Don’t worry too much about getting them completely done in the middle, as they’ll finish cooking in the sauce later.

At this point, you will begin observe signs such as:

  • Strong aroma in the kitchen
  • Very alert and obedient dog
  • Very alert and obedient boyfriend

Place the 70% cooked meatballs aside on a plate.

Return the skillet on the stove after emptying the excess oil.

Throw in the red (or green0 peppers. And cook them for just under a minute. Crisp is the texture you’re going for. Then throw in the pineapple chunks and cook them together for another minute. Pour in the stock/soy mixture, followed by the almost cooked meatballs. Stir them all around and let them party hardy for a few minutes.

You will begin to see the stock mixture thicken. Right before your eyes! Gasp!

Taste the sauce and make sure it’s seasoned enough. Add more salt and crushed pepper if needed.

After a few more minutes, turn off the stove and you’re ready to eat! Utilize your very hungry, alert, and obedient boyfriend to clear and set the table. Serve over white rice.

Enjoy!

Sweet and Sour Meatballs adapated from PW Meatballs with Peppers and Pineapple

Ingredients

  • 1-1/4 pound Ground Beef
  • 1/2 whole Onion, Diced Very Finely
  • 1 whole Egg
  • 1/2 cup Panko Bread Crumbs (or Regular Breadcrumbs)
  • 1 teaspoon Kosher Salt
  • Freshly Ground Black Pepper, To Taste
  • 1/2 teaspoon Crushed Red Pepper, More To Taste
  • 1/4 cup All-purpose Flour
  • Canola Oil, For Frying
  • 2 whole Green Bell Peppers, Seeded And Diced Roughly
  • 1-1/2 cup Fresh Pineapple Chunks
  • 2 cups Beef Stock Or Broth
  • 2 Tablespoons Soy Sauce
  • 1/2 cup Sherry Or White Wine Vinegar
  • 1/3 cup Sugar
  • 1 Tablespoon Cornstarch
  • Salt To Taste
  • Crushed Red Pepper, To Taste
  • Extra Beef Stock If Needed

Preparation Instructions

Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.

Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it’s a little spicy.)

Serve over cooked brown or white rice.

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About the Author

My name is Diana. I'm a young woman that lets my curiosity run wild. I craft, I cook, I explore, and afterwards I reflect. Welcome to my blog!