| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 1 hr 35 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup loosely packed brown sugar
- 1/2 cup rice wine vinegar
- 1/4 cup ketchup
- 1 tablespoon low-sodium soy sauce
- 2 1/4 cups pineapple juice
- 1 tablespoon cornstarch
- One 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
- 1 tablespoon sriracha hot sauce
- 1 cup drained small pineapple chunks
- Steamed long-grain rice, for serving
- 2 tablespoons sliced green onions, for garnish
- 5 pounds ground beef
- 1 1/2 cups plain breadcrumbs
- 1/2 cup milk
- 1/4 cup heavy cream
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons grainy mustard
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- 4 large eggs
- 2 tablespoons olive oil
Instructions
- In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
- Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
- Serve over steamed rice, garnished with green onions.
- To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
- To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
- Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1357 |
| Total Fat | 89 g |
| Saturated Fat | 33 g |
| Carbohydrates | 59 g |
| Dietary Fiber | 2 g |
| Sugar | 35 g |
| Protein | 75 g |
| Cholesterol | 408 mg |
| Sodium | 1199 mg |
Reviews
Quick, flavorful and easy, will definitely make again
Disappointed.
Fantastic recipe. I sautéed 1/2 onion and 2 cloves of garlic ahead of sauce ingredients. Thanks Ree!!
I doubled the recipe, only used half the sriracha, actually, used Tapatio and let me just say, make this!!!!
This is delicious and quick to make. I made this with brown rice and put the sauce over it oh my yummy! I made my own meatballs with bread crumbs, eggs, milk, onions, 2 garlic cloves minced , salt and pepper. I was nervous as I was making the sauce because it did have a very sweet odd taste to it. So I tested it out first and put only 5 meatballs in the sauce incase I didn’t like the taste I’d still have meatballs left over . I put the sauce over the rice and more sauce on the meatballs omg it’s was heavenly . The meatballs were sweet and savory omg yummy and the sauce over the rice I can eat that alone and I’m satisfied. The only thing I changed to the recipe is I didn’t add that much vinegar like the recipe calls for because I was afraid of the sourness taste and I didn’t add Sirarcha sauce because I didn’t want any hot sauce flavor to the sauce .
Delicious! Super easy & quick to make, with the frozen meatballs. Can’t wait to make again.
These were awesome. We kept off the Siracha for the kids and added it to our individual bowls. Everyone liked them. Served with white rice and steamed broccoli.
This was absolutely delicious! The only thing I did differently was I didn’t add the pineapple chunks.
Didn’t have the hot sauce so I sprinkled in some red pepper flakes. Followed everything else but used frozen meatballs and put this in the crock pot. I did use twice the amount of cornstarch and the sauce was perfect consistency. Sauce is perfect flavor!
I love this recipe but I did make quite a few tweaks. Because had said that the meatballs were bland in their reviews, I added an extra 1/2 tsp of salt and 1 tsp of garlic powder. My meatballs came out with great flavor but I could have easily added even more of both. I baked the meatballs to save time and effort and they came out great- 350 for 40 min. Because people said the sauce came out thin, I doubled the cornstarch and that was perfect. The sriracha really brings an amazing flavor to the sauce at the end!