My other challenge was that the sauce in this recipe didn't become, well, saucy. I always struggle with thickening sauces and this one was no different. It turned out kind of thin but still packed a great flavor. If you are good at thickening sauces, you may want to work a little more with some cornstarch to thicken this one before the last step.
This is adapted from a recipe by the Pioneer Woman.
Ingredients for Meatballs
- 2 lbs ground beef
- 1/2 onion, diced
- 2 eggs
- 1 cup breadcrumbs
- a few shakes each of salt and pepper
- olive oil for frying
- 3 cups beef broth
- 3 Tbsp soy sauce
- 3/4 cup white wine vinegar
- 1/2 cup sugar
- 2 Tbsp cornstarch
- 2 bell peppers (one green, one red), cut into large chunks
- 1 fresh pineapple, cut into small chunks
- In a large mixing bowl, combine beef, onion, eggs, breadcrumbs, and salt and pepper.
- Form meat into golf ball sized meatballs.
- Pour some flour into a small bowl. Roll each meatball in flour.
- Heat large frying pan over medium-high heat. Add a generous amount of olive oil.
- Fry meatballs (in two batches).
- While meatballs are cooking, whisk broth, soy sauce, vinegar, sugar, and cornstarch in a medium-sized bowl. Set aside.
- Once all meatballs are done, set them aside in another bowl. Pour oil / fat out.
- Return hot frying pan to stovetop over high heat. Add peppers and cook for about one minute.
- Add pineapple and cook for another minute.
- Pour sauce into frying pan. Let boil, then reduce heat to low and cook for another 2-3 minutes.
- Add meatballs and serve immediately over rice (as a main dish) OR place meatballs in a crockpot (I used a 5-qt. crockpot) and pour pepper-pineapple-sauce mixture over top. Set heat to warm and enjoy throughout the evening as an appetizer.