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 serving
764cal
49gprotein
61gcarbs
36g
Ingredients
1.5 lb Ground Beef (80/20 lean to fat ratio recommended)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Sweet and Sour Meatballs with Steamed Basmati Rice
Tangy sweet & sour meatballs with fluffy rice – energy-giving comfort food that's a total kid-approved winner!
This jewish_american dish is perfect for dinner. With 1026.26 calories and 53.48g 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.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
