This is definitely one of the less-healthy dinners that we eat, but it is super tasty. My mother-in-law makes delicious sweet and sour meatballs so I tried to make her recipe with a few swaps.
Meatballs:
1 lb ground beef
1 medium zucchini, shredded
1/2 cup breadcrumbs (can substitute quick oats)
1 egg
2 tablespoons soy sauce or coconut aminos
1 teaspoon salt
1 teaspoon garlic
1 teaspoon crushed red pepper
Mix everything together, form into 1 inch diameter balls, and bake in greased dish in a preheated 350* oven for 25 minutes. Remove, flip over, and cover with 2 cups of sauce. Cook for an additional 20 minutes until the internal temperature of the largest ball is 165*.
Sauce:
1 small onion, chopped
2 bell peppers (I used red, but you can use whatever), chopped
1 can of pineapple in juice
1/2 cup ketchup
1/2 cup sugar
1/4 cup white vinegar
Cook the onion and peppers until soft. Add the rest of the ingredients and simmer for about 10 minutes. At this point you can either add a cornstarch slurry (about 2 tablespoons of cornstarch mixed with about 2 tablespoons of water) or blend the sauce to make it smooth and then add the slurry to thicken it. Bring it back to a simmer.
Serve over rice.
*I usually plan on making fried rice and cauliflower the same week so that we can use the leftover sauce. You can also freeze it to use later.
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