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Sweet and Sour Meatballs (Suan T’ien Niu Jou Po Lo La Tzu) Recipe

Sweet and Sour Meatballs (Suan T'ien Niu Jou Po Lo La Tzu) Recipe
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4.7 from 103 reviews

This vibrant Sweet and Sour Meatballs recipe, inspired by beloved family traditions in Japan, features juicy beef meatballs simmered in a tangy, aromatic sauce packed with pineapple, peppers, and carrots. The sauce’s balance of sweetness and acidity makes this dish both comforting and exciting—perfect as a crowd-pleasing main course. This recipe is adaptable for vegetarians by replacing the meatballs with vegetables, making it a versatile favorite.

Ingredients

For the Meatballs

  • 1 pound ground beef
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 4 tablespoons diced onion
  • 1 pinch ground black pepper

For Browning

  • 1 tablespoon vegetable oil

For the Sauce

  • 1 cup pineapple juice
  • 3 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 3 tablespoons distilled white vinegar
  • 6 tablespoons water
  • ½ cup granulated sugar

For the Vegetables and Fruit

  • 4 slices fresh pineapple, cut into pieces
  • 1 large green bell pepper, cut into thin strips
  • ¼ carrot, thinly sliced
  • ⅓ onion, cut into wedges and separated

Instructions

  1. Make the Meatball Mixture: In a mixing bowl, combine ground beef, egg, 1 tablespoon cornstarch, 1 teaspoon salt, 4 tablespoons diced onion, and a pinch of ground black pepper. Mix thoroughly by hand or with a spoon until well combined.
  2. Shape the Meatballs: Form the mixture into 1-inch diameter meatballs; you should end up with about 20 meatballs total.
  3. Brown the Meatballs: Heat a large skillet over medium heat. Add the meatballs in a single layer and cook until browned on all sides. Drain any excess fat, then set the browned meatballs aside.
  4. Make the Sweet and Sour Sauce: In a large saucepan, heat 1 tablespoon vegetable oil over low heat. Add the pineapple juice and let it simmer gently for a few minutes to bring out its flavors.
  5. Thicken the Sauce: In a small bowl, whisk together 3 tablespoons cornstarch, 1 tablespoon soy sauce, 3 tablespoons white vinegar, and 6 tablespoons water until smooth. Pour this mixture into the simmering pineapple juice, then add ½ cup granulated sugar. Stir continuously while simmering, until the sauce thickens and turns glossy.
  6. Combine and Heat Through: Add the browned meatballs, pineapple pieces, green bell pepper, carrot, and onion into the thickened sauce. Stir until everything is evenly coated. Simmer for a few minutes until the vegetables are just tender and the meatballs are heated through.
  7. Serve: Serve hot, ideally over steamed white rice, and enjoy that perfect sweet and sour balance!

Notes

  • The sauce is delicious on its own—try using it with stir-fried vegetables for a vegetarian option.
  • To make ahead, prepare the meatballs and sauce separately. Combine and reheat just before serving.
  • For extra flavor, try a combination of bell pepper colors or use canned pineapple if fresh isn’t available.
  • Adjust the sweetness or acidity to taste by altering the sugar or vinegar amounts.

Nutrition

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