Sweet & Sour Meatballs costs less than half the amount of Chinese take-out and easily feeds a family of four. Best of all, you can control the ingredients making this a more healthful meal for your family.
For the Meatballs:
3/4cuppanko breadcrumbs OR gluten free breadcrumbs
If you are going to steam rice, start the rice per package instructions and amounts desired on now.
Pre-heat the oven to 425°F and cover a sheet pan with aluminum foil.
Add the meatball ingredients into a medium sized bowl and combine well. Without overworking the meat (which makes a very dense meatball), form into meatballs about the size of a walnut; about 1 to 1.5-inches diameter transferring onto the prepared baking sheet.
Bake the meatballs for about 20 minutes or until the internal temperature reaches 160°F.
In a small sauce pan, saute the carrots, celery and bell peppers until tender but still somewhat crispy; about 5 minutes.
Next, add the brown sugar, soy sauce, cider vinegar, pineapple chunks, reserved pineapple juice and 3 cups of water to the saucepan and bring to a boil.
Mix the cornstarch with 1/4 cup water together and then pour it into the boiling sauce. Stir until thickened, reduce heat and continue cooking for 1 minute longer. If the sauce becomes too thick, add a little water or pineapple juice to thin it out.
Add meatballs into the pan and stir to coat them with sauce and heat through.
Serve on steamed rice. Garnish with sesame seeds and sliced green onions.