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5 from 5 votes

Meatballs with Peppers and Pineapple

Fresh pineapple and good-quality ground beef are key in this dish which combines the perfect flavors for an ultimate comfort-food winner.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Cuisine: Asian
Servings: 5 people
Calories: 385kcal
Author: Sally Humeniuk


  • 1 pound ground beef
  • ½ onion, diced very fine
  • 1 whole egg
  • ½ cup Panko bread crumbs or Regular Breadcrumbs
  • 1 teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper flakes, more to taste
  • ¼ cup all-purpose flour
  • Canola or Safflower oil, for frying
  • 2 whole green bell peppers, seeded and diced roughly
  • 1-½ cup FRESH pineapple chunks
  • 2 cups beef stock or broth
  • 2 tablespoons soy sauce
  • ½ cup white wine vinegar
  • cup sugar
  • 1 Tablespoon plus 1 teaspoon cornstarch
  • Salt to taste
  • Crushed red pepper flakes to taste
  • Cooked brown or white rice for serving


  • Combine ground beef, diced onion, egg, salt, pepper, breadcrumbs, and crushed red pepper. Mix with hands until combined. Roll meat mixture into small balls and place on a cookie sheet (Do not roll too tightly). Freeze on the pan for 15 minutes to firm up.
  • Mix together beef stock, soy sauce, sherry (or vinegar), sugar, and cornstarch.
  • Chop your pineapple and green pepper and set aside.
  • Heat oil over medium-high heat. Roll meatballs in flour, then fry in two batches until nice and brown, about two minutes per batch. Remove meatballs and set aside on a separate plate.
  • Pour off oil from pan and return pan to medium high heat. When pan is hot, throw in the chopped green peppers 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 back in. Stir gently to combine and allow to cook and bubble for a few minutes, or until sauce is thickened. (Your pan might be rather full here, but it only needs to simmer slightly to thicken. Add salt and crushed red peppers to taste. (Hint: this dish is yummy if it's a little spicy.)
  • Serve over cooked brown or white rice with extra crushed red pepper flakes because it REALLY is better with a little extra.


 I have not made this using ground turkey but if you do, still use beef broth as your base and I would add less breadcrumbs so the meatballs are not too dry. Also, my family loves the meatballs with peppers and pineapple over brown basmati rice. Serve it with your favorite rice.


Calories: 385kcal | Carbohydrates: 29g | Protein: 21g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 1182mg | Potassium: 588mg | Fiber: 1g | Sugar: 17g | Vitamin A: 285IU | Vitamin C: 46.9mg | Calcium: 49mg | Iron: 3.2mg