Ingredients
6
6 servings
- •1 pound ground beef
- •2 tablespoons finely chopped onion
- •1 large egg, beaten
- •3 ½ tablespoons cornstarch, divided
- •¾ teaspoon salt
- •1 dash ground black pepper
- •1 tablespoon vegetable oil
- •1 (8 ounce) can pineapple chunks, undrained
- •1 cup pineapple juice, or as needed
- •¾ cup white sugar
- •½ cup water
- •1 tablespoon water
- •¼ cup white vinegar
- •2 tablespoons white vinegar
- •1 ½ tablespoons soy sauce
- •2 green bell peppers, cut into thin strips
- •2 cups hot cooked white rice
Instructions
- Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
- 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.
- Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 408
- Carbohydrate: 58g
- Fat: 13g
- Fiber: 1g
- Protein: 16g
- Sugar: 36g
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