Sweet and Sour Pineapple Meatballs

Ingredients

• pound ground beef
• tablespoon sfinely chopped onion
• large egg, beaten
• 1/2 tablespoon scornstarch, divided
• 3/4 teaspoon salt
• dash ground black pepper
• tablespoon vegetable oil
• (8 ounce) can pineapple chunks, undrained
• cup pineapple juice, or as needed
• 3/4 cup white sugar
• 1/2 cup water
• tablespoon water
• 1/4 cup white vinegar
• tablespoon swhite vinegar
• 1/2 tablespoon ssoy sauce
• green bell peppers, cut into thin strips
• cup shot cooked white rice

Instructions

1. Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
2. Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
3. Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
4. Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
5. Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

Tips

We eat a lot of venison, and ground venison can easily replace the ground beef in this recipe.