Sweet and Sour Beef Balls

These Sweet and Sour Beef Balls are tender, juicy, and coated in a glossy, tangy sauce. Colorful veggies and a balance of sweet and sharp flavors make this dish perfect for serving with rice or noodles.

Juicy, Sweet and Sour Beef Balls in a tangy, sweet, and sour sauce with colorful peppers. A quick homemade dinner that’s flavorful and family-approved.

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Sweet and Sour Beef Balls are tender, juicy, and coated in a glossy homemade sauce that’s both tangy and slightly sweet. They’re a family favorite because they’re hearty, colorful, and quick enough for weeknights.

Why You’ll Love and Enjoy Sweet and Sour Beef Balls

• Make-ahead friendly for busy nights.
• Juicy beef balls with hidden veggies inside.
• A homemade sweet and sour sauce that beats takeout.
• Colorful and vibrant with peppers and carrots.
• Perfect with rice or noodles.

These Sweet and Sour Beef Balls are juicy on the inside and coated in a glossy, tangy sauce. Serve them with jasmine rice for the ultimate comfort meal.

Sweet and Sour Beef Balls Recipe

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• Author: EsmeSalon
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 6–8 servings depending on size 1x
• Category: Meat Recipes
• Method: Easy

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Description

Bright peppers, carrots, and a zingy sauce make these beef balls burst with flavor. A recipe that’s weeknight easy but restaurant worthy.

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Ingredients

Units USM Scale 1x2x3x

Beef Balls

• 500 g lean beef mince
• 2 eggs
• 2 tbsp breadcrumbs
• 2 tbsp flour
• 1 cup carrots, chopped
• 1 cup cabbage, grated
• 1 medium onion, roughly chopped
• 1 clove garlic, crushed
• Small handful of fresh basil, chopped
• Salt and freshly ground black pepper to taste
• 2–3 tbsp oil for frying

Sweet and Sour Sauce

• 2 tbsp white vinegar
• 1 thumb-sized piece of ginger, julienne
• 1/2 cup carrots, julienne
• 1 red bell pepper, julienne
• 1 yellow bell pepper, julienne
• 1 large onion, sliced into thin strips
• 1 tsp Annatto powder***, soaked in 1 tsp water (for colour)
• 1/2 cup light brown sugar
• 1/2 cup water
• 1 tsp cornstarch mixed with 2 tbsp water (slurry, optional for thickening)
• Salt and pepper to taste

*** Annatto is an orange-red condiment and food colouring derived from the seeds of the achiote tree, native to tropical parts of the Americas. It is often used to impart a yellow to red-orange colour to foods, but sometimes also for its flavor and aroma.

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Instructions

1. Place the carrots, cabbage, onion, garlic, and basil into a food processor. Blitz until finely chopped.
2. Transfer the mixture to a large bowl and add the beef mince, eggs, breadcrumbs, and flour.
3. Season with salt and pepper.
4. Mix well until everything is combined.
5. The mixture should be firm enough to hold shape; if it feels too wet, add a little more breadcrumbs.
6. Shape spoonfuls of the mixture into balls, about the size of a golf ball. Place them on a tray.
7. Heat the oil in a large frying pan over medium heat.
8. Add the beef balls in batches, frying for 4–5 minutes until browned on all sides. They don’t need to be fully cooked through at this stage.
9. Transfer the browned beef balls to a plate lined with a paper towel to drain.
10. In a large saucepan or wok, combine the vinegar, ginger, julienne carrots, peppers, onion, Annatto mixture ***, brown sugar, and water.
11. Bring to a boil, then reduce heat to a gentle simmer for 8–10 minutes until the vegetables soften slightly and the sauce thickens.
12. If you prefer a thicker glaze, stir in the cornstarch slurry and cook for 1–2 minutes more until glossy.
13. Season with salt and pepper to taste.
14. Add the fried beef balls into the sauce and stir gently until well coated.
15. Simmer together for 3–5 minutes to finish cooking the beef balls through.
16. Serve hot with steamed jasmine rice or noodles.
17. Sprinkle with extra fresh basil or chopped spring onion for freshness.
18. Add a few pineapple chunks for a tropical twist.
19. Great as a main dish or serve smaller beef balls as an appetizer with toothpicks.
20. Store leftovers in an airtight container in the fridge for up to 3 days.
21. Reheat gently on the stove top with a splash of water.
22. Freeze beef balls separately (before adding sauce) for up to 1 month.

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Notes

Prepared, tried, and tested by Joy

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Sweet and Sour Beef Balls are the weeknight recipe you didn’t know you needed. Juicy, colorful, and so satisfying

Enjoy these Sweet and Sour Beef Balls hot and glossy, fresh from the pan. The tangy sauce clings to each juicy beef ball, making every bite irresistible. Whether you serve them with steamed jasmine rice or toss them with noodles, this is one dish that always brings smiles to the table.

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