Sweet and Sour Meatballs

These were very good, but next time I'll add more spice -  the "sweet" sauce overpowered the "sour" vinegar.  Also, I served them on Perfect 3-Step Rice, which is great, but pasta would be better.

They went well with Lemon Honey Glazed Carrots.

5-6 servings

21 calculated points

Grenache (Red)

Ingredients

• 8 teaspoon loosely packed brown sugar
• 8 teaspoon rice wine vinegar
• 4 teaspoon ketchup
• 1 teaspoon low-sodium soy sauce
• 3/4 cup pineapple juice
• 1 teaspoon cornstarch
• 1 teaspoon sriracha hot sauce
• 1/3 cup drained small pineapple chunks
• 2 teaspoon sliced green onions for garnish
• 
  
• All-Purpose Meatballs:
• 1 2⁄3 pound ground beef
• 1/2 cup plain breadcrumbs
• 8 teaspoon milk
• 4 teaspoon heavy cream
• 4 teaspoon chopped fresh flat-leaf parsley
• 2 teaspoon grainy mustard
• 1/3 teaspoon salt
• 1/3 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes
• 1 1/3 large eggs
• 2 teaspoon olive oil

Directions

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.

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 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.