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I use the same recipe for the meatball part of these Sweet and Sour Porcupine Meatballs as I use in the tomato-based Porcupine Meatballs. I doubled the meatball part when I last made these. The meatballs freeze well and can be used later. To freeze- roll the meatballs out and place them on a parchment-lined cookie sheet, freeze. Once frozen move to a freezer bag and store in the freezer until ready to use. You don’t even need to thaw them before preparing them according to the directions.
To prepare the meatballs you will need one pound lean ground beef, 1/2 cup uncooked rice (I used long grain white rice), 1/2 cup water, 1/3 cup chopped onion, 1 tsp salt, 1/2 tsp celery salt, 1/8 tsp garlic powder, 1/8 tsp ground black pepper. You can use pre-cooked rice or instant rice, but if you do you may want to reduce the cooking time and use less water.
In a large bowl mix the uncooked rice and water together. Let sit for 10 minutes before adding the rest of the ingredients. Add the rest of the meatball ingredients and form them into balls.
Brown the meatballs in a skillet, and drain off any excess grease. Add 2 cups of broth (beef, chicken, or tomato) reduce heat to low, cover and simmer for 45-60 minutes until the meatballs are no longer pink and the rice is tender. The broth will reduce quite a bit, skimming off any fat that may have risen to the top, is not usually an issue when using lean meat.
The sauce consists of 1 can of pineapple chunks or tidbits, 1 chopped green pepper, 1/2 chopped onion, cornstarch, vinegar, brown sugar, and soy sauce.
Drain the juice off the pineapple and set the pineapple aside for later. Combine pineapple juice, cornstarch, vinegar, brown sugar, and soy sauce.
In a separate non-stick skillet cook the green pepper and onion in 1 Tbs butter or oil for 4-5 minutes, until they start to become tender. Add the pineapple juice mixture, bring to a boil, and then reduce the heat. Cook over medium/low until thick and syrupy. Pour the sauce over the meatballs and carefully stir in the pineapple. Simmer for 10 minutes.
Serve over rice or pasta.
Sweet and Sour Porcupine Meatballs
- 1 lb lean ground beef
- ½ cup uncooked white rice
- ½ cup water
- ¼ cup diced onion
- 1 tsp salt
- ½ tsp celery salt
- ⅛ tsp garlic powder
- ⅛ tsp ground black pepper
- 2 cups broth (beef, chicken, or tomato)
- 1 Tbs butter
- 1 chopped green pepper
- ½ chopped onion
- 20 oz can pineapple chunks or tidbits
- 1½ Tbs cornstarch
- ½ cup packed brown sugar
- ½ cup vinegar
- 1 Tbs soy sauce
- Mix the rice and water together and let sit for 10 minutes. Add the ground beef, diced onion, and seasonings ( the first 8 ingredients). Form into balls.
- Brown the meatballs in a large skillet or dutch oven, pour the broth over the top of the meatballs and simmer covered for 45-60 minutes until no longer pink and the rice is tender.
- Drain the juice from the pineapple (set pineapple aside), mix the juice with the cornstarch, brown sugar, vinegar and soy sauce.
- In a non-stick pan saute the onion and pepper in butter for 4-5 minutes until crisp-tender. Add the pineapple juice mixture and cook over medium/ low heat until thick and syrupy.
- Pour the sauce over the meatballs, and carefully stir in the pineapple. Simmer for 10 minutes. Serve over rice or pasta.