A delightful twist on the classic sweet and sour meatballs, perfect for any occasion.
Combine the ground beef, onion, egg, bread crumbs, salt, and pepper in a mixing bowl until well mixed.
Mix gently to avoid overworking the meat, which can make the meatballs tough.
Shape the mixture into evenly sized meatballs.
Use a small ice cream scoop for uniform meatball sizes.
Heat oil in a frying pan and cook the meatballs until browned on all sides.
Turn the meatballs gently to maintain their shape during cooking.
In a saucepan, combine ketchup, soy sauce, bell pepper, pineapple juice, garlic, and ginger. Bring to a simmer.
Stir frequently to prevent the sauce from sticking to the pan.
Add the browned meatballs to the sauce and simmer for 30 minutes.
Cover the pan partially to allow the sauce to thicken while cooking.
Mix the cornstarch with water and stir into the sauce to thicken.
Ensure the cornstarch is fully dissolved in water before adding to avoid lumps.
Serve the meatballs hot, garnished with fresh herbs if desired.
Pair with steamed rice or noodles for a complete meal.
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