Sweet-and-Sour Pork Meatballs with Pineapple

This is a good make-ahead dish as it holds well. You can make the entire dinner in advance and warm it when ready to serve or you can just make the pork meatballs ahead and then do the final preparation when ready. 

If you are just making the meatballs in advance, be sure to cover them when you refrigerate them as noted in the recipe below. If you are not going to refrigerate them raw longer than the 45 minutes specified in the recipe, then you do not need to cover them. 

Ingredients

Meatballs
1 pound ground pork
1/2 small onion, finely diced
1 large egg
1/2 cup breadcrumbs
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
 
Sauce
1 1/2 cups beef broth
1/2 cup white wine vinegar or sherry vinegar
1/3 cup sugar
2 tablespoons soy sauce
2 tablespoons cornstarch
 
Preparation
4 tablespoons vegetable oil
1/4 cup all-purpose flour
2 red bell peppers, chopped
1 1/2 cups fresh pineapple chunks
2 scallions, sliced and divided
Cooked white rice, for serving
 
Cut the bell peppers and pineapple into bit sized pieces and set aside. Slice the green onions separating the whites from the green tops. Measure out the ingredients.
 
Meatballs: Mix the pork, onion, egg, breadcrumbs, red pepper flakes, salt and a few grinds of pepper in a medium bowl until well combined. Using a small scoop or teaspoon, roll into approximately 30 small balls about 1 1/4” in diameter (or about .7 ounces each) and place on a baking sheet. Refrigerate or freeze until firm, about 45 minutes or 15 minutes respectively.

Sauce: Whisk the beef broth, vinegar, sugar, soy sauce and cornstarch in a medium bowl. Set aside.

 
Preparation: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium-high heat. Add the flour to a pie plate or other large plate and roll the meatballs in the flour.
 
Fry the meatballs in two batches until browned, turning occasionally, about 4 minutes per batch. Remove the meatballs to a paper towel–lined plate.
 
Pour off the oil from the skillet and wipe out the pan. Add the remaining 1 tablespoon vegetable oil and heat over medium-high heat. Add the bell peppers to the skillet and cook, stirring, until the peppers brown in spots, approximately 3 minutes. Add the pineapple and cook, stirring gently, 1 minute. Stir in the white part of the scallions.
 
Pour the broth mixture into the skillet, then add the meatballs. Reduce the heat to medium and cook, stirring, until bubbly and thickened, about 5 minutes. Season with salt and more red pepper flakes to taste. Serve over rice and sprinkle with the green scallion tops for garnish and flavor.