Lana's Sweet and Sour Meatballs

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a large rimmed baking sheet. (5 minutes)

Recipe View Make the meatballs: In a large bowl, gently combine ground beef, bread crumbs, onion, eggs, Worcestershire sauce, sugar, salt, ginger, and pepper until just mixed. Overmixing can lead to tough meatballs. Shape into 1-inch meatballs and place in a single layer onto the prepared baking sheet. (15 minutes)

Recipe View Bake in the preheated oven for 10 to 15 minutes. Remove from the oven; meatballs will not be fully cooked at this stage. (15 minutes)

Recipe View Make the sauce: Pour pineapple juice from the can into a 1-cup measuring cup. Add 1/4 cup water, or enough to make 1 cup liquid. Set pineapple chunks aside. (5 minutes)

Recipe View In a large pot or Dutch oven over medium heat, pour in the pineapple juice mixture. Stir in brown sugar, 1/3 cup water, vinegar, and soy sauce. In a small bowl, whisk together cornstarch, ginger, and seasoning salt until smooth; then stir into the sauce. Cover and cook, stirring occasionally, until the sauce has thickened, about 3 to 5 minutes. (10 minutes)

Recipe View Add pineapple chunks, bell pepper, and carrot to the pot; gently stir to coat with the sauce. Add the partially cooked meatballs. Simmer, uncovered, until meatballs are cooked through and the vegetables are tender-crisp, about 20 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C). (25 minutes)