Sweet And Sour Meatballs

• portions: 8 servings
• temps actif: 15 minutes
• temps total: 30 minutes

Ingrédients

2 pounds ground beef

1 cup breadcrumbs

1 large onion (shredded or finely chopped)

2 large eggs

½ teaspoon garlic powder

salt and pepper (to taste)

3 tablespoons rice vinegar

⅓ cup brown sugar (packed)

1 cup chicken broth (low sodium)

⅓ cup ketchup

1 tablespoon tomato paste

¼ cup pineapple juice (from canned pineapple)

½ teaspoon cornstarch

1 teaspoon salt

1 tablespoon vegetable oil

1 large onion (diced)

2 cloves garlic (minced)

1 medium red bell pepper (cut into 1-inch pieces)

1 medium green bell pepper (cut into 1-inch pieces)

½ cup pineapple chunks

Instructions

Prepare the meatballs.

Combine all the meatball ingredients in a bowl. Form the meatballs into small golf ball size meatballs.

Cook the meatballs.

Place the meatballs in the basket of your air fryer and air fry for 10 minutes at 380°F shaking them halfway through. To bake, place them on a baking sheet lined with parchment paper and bake at 400°F for 20 to 25 minutes.

Make the sauce.

In a medium bowl, combine all the sweet and sour sauce ingredients together, whisk well. Set aside.

Cook the veggies.

In a large wok or pan, heat the vegetable oil over medium high heat. Add the onion and bell peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds until aromatic.

Add in the sauce and thicken.

Pour the sweet and sour sauce mixture in the wok and stir well until the sauce get thick and glossy.

Add meatballs and pineapple.

Add the meatballs and pineapple chunks to the wok, toss everything together well. Cook for another 2 minutes then remove from heat.

Serve immediately over rice.

Nutrition

• Calories: 375 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 6 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 1 g
• Cholestérol: 120 mg
• Sodium: 603 mg
• Glucides Totaux: 31 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 18 g
• Protéines: 28 g