Meatballs with tangy sauce

So today's recipe comes from the Pioneer Woman.  She has awesome recipes, like Meatballs with peppers and pineapple.  Except I changed the name, and made a few substitutions to what I had in my house.  I don't keep everything PW keeps at her place in my house, simply because I cannot afford everything.


First you put your beef and egg, onion  panko, salt and pepper into a bowl.

You mash it up with your CLEAN hands - wash them with soap and water for 10-20 seconds first...I actually counted!







Roll them into smaller balls and place on a cookie sheet.

Clear space in your freezer and put the meatballs in there for 15 minutes to firm them up.








While the meat balls are firming up, make your sauce.  Combine beef broth (unless you're like me and don't have any, then google substitutes and do 2 cups of water and 2 tbsp of soy sauce), soy sauce (more, if you're using the substitute), cornstarch (something else i don't have, i used flour), sugar, and red wine vinegar.




chop up some bell pepper, set aside.  Drain a can of pineapple chunks also.

Take the meatballs out of the freezer and roll them in flour. You'll have white balls of raw meat.  YUM!








Heat up some oil in a pan, add balls of meat when
oil is hot.

Fry meatballs 2-3 minutes/side until all balls are fried.  Put on plate covered in paper towel to drain excess grease.  Set aside.




In a bigger pan, add a few spritz' of non-stick spray (or olive oil if you think of it...i didn't) and the chopped pepper.  Stir constantly.  Cook for a minute.








Add the pineapple, well drained.  Keep stirring constantly.  Cook for another minute.







Add the sauce mixture.










Add the meatballs.  Let cook for 10-15 minutes or
until sauce thickens up a bit.








Some of the best sauce I have ever had.  It was yummy and savory and delicious all wrapped into a meatball.













1 pound Ground Beef
1/2 whole Onion, Diced Very Finely
1 whole Egg
1/2 cup Panko Bread Crumbs
1 teaspoon Kosher Salt
Freshly Ground Black Pepper, To Taste
1/4 cup All-purpose Flour
Canola Oil, For Frying
1 Red Bell Pepper, Seeded And Diced Roughly
1 can chunk pineapple 
2 cups Beef Stock Or Broth
2 Tablespoons Soy Sauce
1/2 cup Red Wine Vinegar
1/3 cup Sugar
1 Tablespoon Cornstarch
Salt To Taste


Combine ground beef, diced onion, egg, salt, pepper, and breadcrumbs. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet. Freeze on the pan for 15 minutes to firm.

Mix together beef stock, soy sauce, vinegar, sugar, and cornstarch.

Heat canola oil over medium-high heat. Roll meatballs in flour, then fry until nice and brown. Remove meatballs and set aside on a separate plate.

When pan is hot, throw in the chopped red pepper and cook for one minute. Add pineapple to pan and cook for one minute, stirring gently. Pour in stock/soy sauce mixture, then add meatballs. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. (Hint: this dish is yummy if it's a little spicy.)