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Sweet & Sour Meatballs with Pineapple & Bell Pepper.

  • 236 ml
    chicken or vegetable broth
  • 2
    green bell peppers
  • 0.68 kg
    lean ground beef
  • 1 small
  • 2
    red bell peppers
  • 1 medium
    red onion
    black pepper
    crushed red pepper
    panko bread crumbs
    soy sauce
    virgin coconut oil
    white wine vinegar
  • 1
    In a medium bowl, combine beef, bread crumbs, salt, and pepper. Mix well.
    0.68 kg lean ground beef
    ¼ cup panko bread crumbs
    ½ tsp salt
    ¼ tsp black pepper
  • 2
    Peel and medium dice onion. Wash, seed, and medium dice bell peppers. Cut off skin from pineapple, core, and cut into bite-sized pieces.
    1 medium red onion
    2 green bell peppers
    2 red bell peppers
    1 small pineapple
  • 3
    Heat a skillet over medium-high heat.
  • 4
    Form beef mixture into small meatballs and place on a plate.
  • 5
    Coat bottom of skillet with oil. Add meatballs and, turning often, cook until browned on all sides, 3-4 minutes. Transfer to a plate.
    2 tbsp virgin coconut oil
  • 6
    In a medium bowl, prepare sauce by whisking together broth, vinegar, honey, soy sauce, and cornstarch.
    236 ml (1 cup) chicken or vegetable broth
    4 tbsp white wine vinegar
    2 tbsp honey
    1 tbsp soy sauce
    1 tbsp cornstarch
  • 7
    Return skillet to stove and add more oil. Add onion and bell peppers. Stirring frequently, cook until tender-crisp, 2-3 minutes.
    1 tbsp virgin coconut oil
  • 8
    Stir in pineapple and cook for about 1 minute.
  • 9
    Pour in sauce and return meatballs to skillet. Season with salt and pepper. Stir to combine and cook until sauce is thickened, 3-4 minutes.
    ¼ tsp salt
    ⅛ tsp crushed red pepper
  • 10
    To serve, place in a bowl. Enjoy!