Tender, juicy meatballs simmered in a tangy and sweet pineapple-based sauce with colorful bell peppers. A perfect appetizer for parties or a satisfying main course served over rice.
Prep20 min
Cook25 min
Servings4
Serving size: 1.5 cups
759cal
49gprotein
59gcarbs
36g
Ingredients
1.5 lb Ground Beef (80/20 lean to fat ratio recommended)
Forget store-bought! These homemade egg noodles are tender, chewy, and surprisingly easy to make. They elevate any soup, stew, or simple butter and cheese sauce into a comforting masterpiece.
Crisp, tender green beans steamed to perfection and lightly seasoned. A simple, healthy, and versatile side dish that pairs well with almost any main course and is ready in minutes.
About Sweet and Sour Meatballs, Egg Noodles and Steamed Green Beans
Perfectly spiced sweet and sour meatballs with tender egg noodles. Kid-approved comfort food!
This jewish_american dish is perfect for dinner. With 1116.19 calories and 61.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
Canned Pineapple Chunks
(drained, reserve the juice)
1 cup Pineapple Juice (reserved from the can)
0.5 cup Brown Sugar (packed)
0.33 cup Rice Vinegar
0.25 cup Ketchup
1 medium Green Bell Pepper (cored and cut into 1-inch pieces)
2 tbsp Cornstarch
2 tbsp Cold Water (for slurry)
Instructions
1
Form the Meatballs
In a large bowl, combine the ground beef, panko breadcrumbs, egg, minced onion, minced garlic, 1 tbsp soy sauce, salt, and pepper.
Gently mix with your hands until just combined. Be careful not to overmix to keep the meatballs tender.
Roll the mixture into approximately 24 meatballs, each about 1.5 inches in diameter.
2
Brown the Meatballs
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Carefully place the meatballs in the skillet in a single layer, working in batches if needed to avoid overcrowding.
Cook for 5-7 minutes, turning occasionally, until browned on all sides. They do not need to be cooked through at this stage.
Remove the browned meatballs with a slotted spoon and set them aside on a plate.
3
Sauté Vegetables and Prepare Sauce
In the same skillet, add the chunked onion and green bell pepper to the remaining drippings. Sauté for 3-4 minutes until they begin to soften.
While the vegetables cook, whisk together the reserved pineapple juice, brown sugar, rice vinegar, ketchup, and the remaining 2 tbsp of soy sauce in a medium bowl.
4
Simmer and Thicken the Sauce
Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer over medium heat, stirring until the sugar is dissolved.
In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
Slowly pour the slurry into the simmering sauce while whisking constantly. Continue to cook and whisk for 1-2 minutes until the sauce has noticeably thickened.
5
Finish the Dish
Gently return the browned meatballs and the pineapple chunks to the skillet.
Stir carefully to coat everything in the thickened sauce.
Reduce the heat to low, cover the skillet, and let it simmer for 10-15 minutes. This allows the meatballs to cook through completely and the flavors to meld.
Confirm the meatballs are done by checking that their internal temperature reaches 160°F (71°C).
6
Serve
Serve the sweet and sour meatballs hot over a bed of fluffy white or brown rice. Garnish with sliced green onions or sesame seeds if desired.
291cal
11gprotein
48gcarbs
5gfat
Ingredients
2 cup all-purpose flour (plus more for dusting)
3 pcs large eggs (room temperature)
0.5 tsp salt (for the dough)
1 tsp olive oil
1 tbsp water (if needed)
Instructions
1
Prepare the Dough Base
In a large bowl or on a clean work surface, whisk together 2 cups of all-purpose flour and 0.5 tsp of salt.
Create a deep well in the center of the flour mixture.
2
Combine Wet and Dry Ingredients
Crack the 3 large eggs into the well and add 1 tsp of olive oil.
Using a fork, gently beat the eggs and oil, then gradually start incorporating the flour from the inner walls of the well.
Continue mixing until a shaggy, clumpy dough forms.
3
Knead the Dough
Turn the dough out onto a lightly floured surface.
Knead for 8-10 minutes until the dough transforms into a smooth, firm, and elastic ball. It should spring back slowly when poked.
If the dough feels too dry and crumbly, add water, one teaspoon at a time. If it's too sticky, add a little more flour.
4
Rest the Dough
Wrap the dough ball tightly in plastic wrap or place it in a covered bowl.
Let the dough rest at room temperature for at least 30 minutes, and up to 2 hours. This crucial step allows the gluten to relax, making the dough much easier to roll out.
5
Roll and Cut the Noodles
Unwrap the rested dough and cut it into four equal pieces. Keep the pieces you aren't working with covered to prevent them from drying out.
On a well-floured surface, use a rolling pin to roll one piece of dough into a very thin sheet, about 1/16-inch thick. The dough should be almost translucent.
Generously flour the entire surface of the rolled-out dough sheet.
Loosely roll the sheet up into a log (like a jelly roll).
Using a sharp knife or pizza cutter, slice the log into noodles of your desired width (e.g., 1/4-inch for standard noodles).
6
Cook the Noodles
Gently unfurl the cut noodles and toss them with a little more flour to prevent sticking. You can cook them immediately or let them air-dry for 15-30 minutes.
Bring a large pot of water to a rolling boil and add 2 tbsp of salt.
Carefully add the fresh noodles to the boiling water. Cook for 2-4 minutes, or until they are tender and float to the surface. Fresh pasta cooks very quickly, so taste one to check for doneness.
Drain the noodles well and immediately toss with your favorite sauce, butter, or add to a soup to prevent sticking.
