Tangy Glazed Meatballs

• Cooking spray

• 2 pounds ground beef 85/15
• 2/3 cup panko breadcrumbs see note 2
• 2 tablespoons dried minced onion
• 1 large egg
• 1/4 cup coconut milk full-fat or lite
• 1-1/2 teaspoons ground ginger
• 2 teaspoons salt
• 1/4 teaspoon pepper

• 1 tablespoon vegetable oil or canola oil
• 1/2 cup grated yellow onion grated on large holes of a grater
• 1 teaspoon garlic grated on a fine grater
• 1 teaspoon fresh ginger grated on a fine grater
• 3 bell peppers I use 1 red, 1 orange, and 1 green; cut into 1-inch pieces
• 1/2 cup mandarin oranges canned in juice, not syrup
• 1 cup pineapple chunks canned in juice, not syrup

• 1/3 cup granulated sugar
• 1/4 cup rice vinegar
• 3 tablespoons pineapple juice
• 3 tablespoons ketchup
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon oyster sauce
• 1 tablespoon + 1 teaspoon cornstarch with 1/2 cup (109g) water, whisked together with a fork
• 1/8 teaspoon sesame oil
• Cooked rice for serving, see note 3
• Toasted sesame seeds to garnish, optional
• thinly sliced green onions to garnish, optional

• Prepare for Cooking: Heat your broiler to a high setting, positioning the oven rack about 4 inches from the heating element. Line a standard sheet pan (15″ x 10″) with aluminum foil for easier cleanup, then generously grease the foil with cooking spray to prevent any sticking.
• Pre-Chop and Measure: Begin by preparing your vegetables and fruits. Peel the outer layer of a yellow onion and grate it using the large holes of a grater until you have about 1/2 cup. Peel and finely grate both the garlic and fresh ginger to yield approximately 1 teaspoon of each. Cut your three bell peppers (e.g., one red, one orange, one green) into appealing 1-inch pieces. Measure out 1/2 cup of canned mandarin oranges, ensuring you include their natural juices (avoid syrup-packed ones). Finally, drain 1 cup of canned pineapple chunks, carefully reserving 3 tablespoons of the juice for your sauce later.
• Craft the Meatballs: In a large mixing bowl, combine the ground beef, panko breadcrumbs, dried minced onion, large egg, coconut milk, ground ginger, salt, and pepper. Use your hands to gently mix all the ingredients until they are just combined. Be careful not to overmix, as this can lead to tough meatballs. Lightly oil your hands or spritz them with cooking spray to prevent sticking. Roll the meat mixture into uniform meatballs, each about 1 and 1/2 tablespoons in size, yielding approximately 30-32 meatballs. Arrange the rolled meatballs on your prepared sheet pan and drizzle them lightly with 2 tablespoons of oil. Place the sheet pan in the preheated oven under the broiler. Broil, carefully flipping the meatballs every 2 minutes, until they are beautifully browned and cooked through. This process typically takes 4–8 minutes (often 5–6 minutes in most ovens). Begin checking the internal temperature with a meat thermometer at the 4-minute mark; they are done when they reach 160°F (71°C).
• Sauté the Vibrant Veggies: While the meatballs are broiling, heat 1 tablespoon of vegetable or canola oil in a large pan or wok over medium heat until shimmering. Add the grated onion, fresh ginger, and garlic to the hot oil. Cook, stirring frequently, for 2–3 minutes until the aromatics are fragrant and slightly softened. Next, add the chopped bell peppers to the pan. Continue to stir and cook for another 4–6 minutes, or until the peppers are mostly crisp-tender, retaining a slight bite.
• Simmer the Irresistible Sauce: To the sautéed veggies in the pan, add the granulated sugar, rice vinegar, the reserved 3 tablespoons of pineapple juice, ketchup, Worcestershire sauce, soy sauce, and oyster sauce. Stir everything together thoroughly to combine, gently smashing some of the mandarin oranges to release their juices into the sauce. In a separate small bowl, whisk together the cornstarch with 1/2 cup (109g) water until a smooth slurry forms. While continuously whisking the sauce mixture in the pan, slowly pour in the cornstarch slurry. Bring the sauce to a rapid simmer, cooking for 1–2 minutes, allowing it to begin thickening. Reduce the heat to medium-low and continue to simmer for another 1–2 minutes, or until the sauce has reached your desired thickened consistency. Finally, stir in the pineapple chunks, ensuring they are well-incorporated. Remove the pan from the heat and stir in the sesame oil, which adds a wonderful nutty aroma.
• Serve and Garnish: Once everything is ready, spoon the hot, cooked meatballs generously over a bed of freshly prepared white rice (refer to note 3 for rice cooking tips). Lavishly spoon the sweet and sour sauce, along with all the colorful veggies and fruits, over the meatballs and rice. For a final flourish, sprinkle with toasted sesame seeds and thinly sliced green onions, if desired. Serve immediately and savor every delicious bite of this delightful dish!

Note 2: Understanding Panko Breadcrumbs: Panko is a Japanese-style breadcrumb known for its distinct airy and flaky texture. This characteristic makes it superior to traditional breadcrumbs when it comes to creating lighter, crispier meatballs that don’t become dense. You can typically find panko breadcrumbs alongside other breading products or in the Asian food aisle of your local grocery store.

Note 3: Perfectly Cooked Basmati Rice: For the ultimate pairing with Sweet and Sour Meatballs, I highly recommend using basmati rice. Its long, slender grains and subtle aroma perfectly complement the vibrant flavors of the dish. Here’s my preferred method for preparing it to perfection:

• Rinse Thoroughly: Begin by measuring out your desired amount of basmati rice. Place the rice in a fine-mesh sieve and rinse it under cold running water. Continue rinsing until the water runs completely clear, which helps remove excess starch and prevents stickiness.
• Brief Soak: Transfer the rinsed rice to a bowl and cover it with fresh water. Allow it to soak for about 5–10 minutes. This short soaking time helps the grains cook more evenly and become fluffier.
• Boil Water: While your rice is soaking, fill a large pot with plenty of water and bring it to a vigorous rolling boil over high heat.
• Cook the Rice: Once the water is boiling rapidly, drain the soaked rice thoroughly and add it to the pot of boiling water. Continue to cook the rice without reducing the heat for approximately 5 minutes. Taste a grain to ensure it’s tender but still has a slight bite; if not, cook for an additional 1–2 minutes.
• Drain and Fluff: As soon as the rice is cooked to your liking, immediately drain it using the fine-mesh sieve. Transfer it back to the empty pot or a serving bowl, then fluff it gently with a fork. This separates the grains and releases steam, ensuring a light and airy texture.

Storage for Best Results: For optimal taste and texture of leftovers, store the sweet and sour sauce, the cooked meatballs, and the rice in separate airtight containers. Each component will remain fresh and delicious for 4–5 days when refrigerated. This method prevents the rice from becoming soggy and the meatballs from absorbing too much sauce, allowing them to retain their individual qualities.

Nutrition Information