Meet your new favorite dinner dish: Tropical Sweet and Sour Meatballs. This recipe combines the hearty satisfaction of meatballs with the bright, tangy flavors of the tropics. Perfect for a family dinner or a fun gathering, these meatballs are sure to impress.
Ground beef forms the hearty base of our meatballs, providing protein and rich flavor. Breadcrumbs help bind the meatballs together and add a bit of texture. The egg works as a glue to hold everything in shape while cooking. Onions add a touch of sweetness and depth, while cilantro infuses the meatballs with fresh, herbal notes. A bit of salt and black pepper seasons the mixture perfectly.
The sauce is a tropical delight, starting with pineapple juice for sweetness and tang. Tamarind paste brings a unique tartness, while brown sugar mellows the acidity. Rice vinegar and soy sauce add complexity and umami. Red bell pepper and pineapple chunks contribute color and a juicy bite. Finally, the cornstarch mixture thickens the sauce to a perfect consistency.
These tropical meatballs pair wonderfully with steamed jasmine rice or coconut rice. A crisp green salad or stir-fried vegetables make a fresh, crunchy side. For a fun twist, serve them as appetizers with toothpicks at your next party.
Start by preheating your oven to 375°F. This gives you a hot oven ready for the meatballs, ensuring even cooking. In a large mixing bowl, combine the ground beef, breadcrumbs, egg, chopped onions, cilantro, salt, and pepper. Use your hands to mix everything well — it’s the best way to ensure the mixture is evenly combined.
Once mixed, shape the mixture into 1-inch meatballs. They should be bite-sized, easy to handle, and cook evenly at this size. Heat a tablespoon of vegetable oil in a skillet over medium heat. Brown the meatballs in batches, turning them gently to get a nice crust on all sides. This step locks in the juices and adds flavor.
Transfer the browned meatballs to a baking dish. Now, let's move on to the sauce. In a medium saucepan, combine pineapple juice, tamarind paste, brown sugar, rice vinegar, and soy sauce. Bring this mixture to a simmer over medium heat, stirring occasionally to blend everything smoothly.
Add the chopped red bell pepper and pineapple chunks to the simmering sauce. These ingredients will soften and absorb some of the sauce's flavor. Stir in the cornstarch mixture; this will thicken the sauce to a glossy finish. Pour the thickened sauce over the meatballs in the baking dish, ensuring they're well-coated.
Pop the dish into the preheated oven and bake for 25 minutes. This final bake ensures the meatballs are cooked through and the flavors meld beautifully.
Share