These tropical-style meatballs incorporate our Granulated Red Bell Pepper into the meat mix. The addition of tangy Pineapple Tidbits to the sauce creates a pleasant contrast of flavors. Serve on toothpicks for an easy appetizer or spoon atop rice for a complete meal.
Prep time: 0 min
Cook time: 55 min
Total time: 55 min
Ingredients
Serves 4
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2 Pounds Lean Ground Beef
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2 Large Eggs
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1/2 Cup Dry Breadcrumbs
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1 Teaspoon Kosher Sea Salt Flakes
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1/2 Teaspoon Ground Black Peppercorns Dustless
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1/2 Cup Granulated Red Bell Pepper
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1/2 Teaspoon Garlic Powder
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2 1/2 Tablespoons Worcestershire Sauce, divided
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1 1/2 Tablespoons Olive Oil
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1 Cup Brown Sugar
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3 Tablespoons Cornstarch
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1 3/4 Cups Pineapple Juice
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1/4 Cup White Vinegar
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1 1/2 Tablespoons Soy Sauce
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Directions
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Combine ground beef, eggs, breadcrumbs, 1 teaspoon salt, 1/2 teaspoon black pepper, bell pepper, garlic powder and 1 teaspoon Worcestershire sauce in large bowl until thoroughly combined. Do not over-mix.
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Form mixture into 1-inch meatballs.
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Heat oil in large nonstick frying pan. When oil is shimmering, add meatballs in batches. Brown on all sides and transfer to paper towels to drain.
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Whisk together brown sugar, cornstarch, pineapple juice, vinegar, soy sauce, remaining 1-1/2 teaspoons Worcestershire sauce and pineapple tidbits in large Dutch oven until smooth. Simmer, uncovered, over medium heat until mixture starts to thicken, about 4 minutes.
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Add meatballs to Dutch oven, reduce heat to low and continue cooking uncovered, stirring occasionally, until meatballs have cooked through and flavors have melded, about 25 minutes.