Tender beef and pork meatballs coated in a tangy homemade sauce. Serve these at your next party and watch them disappear in no time!
- 1 cup pineapple juice
- 1/3 cup ketchup
- 1/4 cup soy sauce (or tamari)
- 1/4 cup light brown sugar
- 1 dash cayenne
- 1/2 yellow onion
- 1 tablespoon olive oil
- 1 pound 85% lean ground beef
- 1 pound ground pork
- 2 eggs
- 3/4 cup panko bread crumbs
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon ground mustard
- 1 3/4 teaspoons salt
- black pepper
- Preheat the oven to 350° F.
- Line a baking sheet with parchment paper.
- Mince the onion.
- Set a small skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, add the minced onion. Cook the onion, stirring frequently, for 5-6 minutes, or until softened and beginning to brown.
- Transfer the onions to a large mixing bowl. Add the beef, pork, eggs, panko, nutmeg, allspice, ground mustard, salt, and black pepper, to taste. Using clean hands, work the ingredients together until they are thoroughly combined.
- Roll the meat mixture into balls about 1” in diameter, or 1.5 oz. each, and place on the baking sheet.
- Transfer the baking sheet to the middle rack of the preheated oven.
- Bake the meatballs for 16-17 minutes, until cooked through.
- To make the sweet and sour sauce, place the pineapple juice, ketchup, soy sauce, brown sugar, and cayenne in a large pot. Whisk until the ingredients are combined. Set the pot over medium-high heat, and bring to a boil. Once boiling, reduce the heat to medium-low so that the sauce is vigorously simmering. Simmer the sauce, stirring regularly with a rubber spatula, for 10-15 minutes, until it is reduced and thickened.
- Remove the baking sheet from the oven.
- Transfer the meatballs into the pot of sweet and sour sauce. Simmer the meatballs in the sauce for 3-4 minutes, or until heated through.
- Transfer the meatballs to a large bowl and serve immediately.