Sweet & Sour Meatballs

These juicy, tender meatballs are simmered in a vibrant sauce made with bell peppers, onions, carrots, and a touch of apple cider vinegar, creating a dish that is both comforting and irresistibly flavorful. Whether served over a bed of fluffy basmati rice or paired with crusty bread to soak up the rich sauce, these meatballs are guaranteed to be a crowd-pleaser.

The caramelized glaze perfectly coats each bite, elevating this simple dish into something truly special. Enjoy!

For the meatballs:

• ½ onion finely chopped
• 1 medium carrot grated on the coarse grater
• ½ kg ground beef
• 25 g grated Parmesan
• 35 g breadcrumbs
• 1 medium egg
• salt
• pepper
• 2 tbsp olive oil (plus more for frying)

For the sweet & sour sauce:

• 1 green bell pepper sliced
• 1 Florina pepper sliced
• 1 onion cut into wedges
• 1 medium carrot cut into thin sticks
• 2 tbsp brown sugar
• 60 ml apple cider vinegar
• 2 tbsp ketchup
• 150 ml water
• salt
• pepper
• olive oil

For the meatballs:

• In a bowl, combine the onion, carrot, ground beef, Parmesan, breadcrumbs, egg, salt, and pepper. Using clean hands or gloves, mix until well combined. Form small balls and set them aside.
• Heat a pan with olive oil over medium heat. Once hot, add the meatballs and cook for 5-7 minutes, turning occasionally, until evenly browned. Remove from the pan and set aside.

For the sweet & sour sauce:

• In a separate pan, heat 2 tbsp olive oil over medium heat. Add the bell peppers, onion, and carrot, and sauté for about 3 minutes until slightly softened.
• Add the sugar, stir briefly, then pour in the apple cider vinegar, ketchup, water, salt, and pepper. Let the vegetables caramelize (takes about 5 minutes).
• Once the sauce is ready, add the meatballs to the pan and simmer for about 10 minutes until the sauce thickens slightly.
• Serve warm, accompanied by basmati rice or crusty bread.

Notes

• For even cooking, cut the vegetables into similar-sized pieces.
• Don’t overcook the meatballs in the pan—they will finish cooking in the sauce, keeping them juicy.