This easy sweet and sour meatball stir fry originated from the Antigonish Farmers’ Market Association. It’s a very simple dish and absolutely yummy! Our whole family loves it and we make it often.
It’s perfect served over rice, but if you want to cut down on the carbs, serve it over buttered, riced cauliflower instead. I have a tendency to make large batches of meatballs ahead of time and freeze them so I can throw together quick meals during the busy workweek when I’m less likely to feel like cooking.
Easy Sweet and Sour Meatball Stir Fry
Meatballs:
1 lb, ground beef
1/4 cup bread crumbs
1 egg, beaten
1/2 tsp. garlic salt
1/4 tsp. pepper
Combine above and form into meatballs (about 10 – 12 medium size) Brown evenly, cook until done- basically speaking, just bake them on parchment paper (350°F)
Vegetables
1 large onion, quartered
2 carrots, thinly sliced
1 green pepper, cut into chunks
Stir fry over medium heat in 1 tbsp. of oil for approximately 8 minutes or until tender crisp.
Sauce
1/2 cup brown sugar
1 Tbsp. cornstarch
1/3 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1 chicken bouillon cube or equivalent in powder
Combine brown sugar and cornstarch in small saucepan.
Gradually blend in water, vinegar and soy sauce. Add bouillon. Bring to boil. Combine vegetables and meatballs, add sauce.
Serve over hot freshly cooked rice.
Enjoy!
Keto Version Sweet & Sour Meatball Stir Fry
To make this recipe Keto friendly, swap out crushed pork rinds for the breadcrumbs in the meatballs. Omit the carrot from the vegetables and use additional bell pepper instead.
Use Swerve brown sugar replacement in place of the brown sugar and use 1/8 tsp of xanthan gum instead of cornstarch.
Meatballs:
1 lb ground beef
1/4 cup crushed pork rinds
1 egg, beaten
1/2 tsp. garlic salt
1/4 tsp. pepper
Combine above and form into meatballs (about 10 – 12 medium size) Brown evenly, cook until done- basically speaking, just bake them on parchment paper (350°F)
Vegetables
1 large onion, quartered
1 green pepper, cut into chunks
1 red bell pepper, cut into chunks
Stir fry over medium heat in 1 tbsp. of coconut oil for approximately 8 minutes or until tender-crisp.
Sauce
1/2 cup Swerve brown sugar replacement
1/8 tsp xanthan gum
1/3 cup water
1/4 cup vinegar
1 Tbsp. soy sauce
1 chicken bouillon cube or equivalent in powder
Combine swerve, water, vinegar and soy sauce. Add bouillon. Bring to boil. Sprinkle with the xanthan gum, mixing well until thickened. Combine vegetables and meatballs, add sauce. Serve over hot steamed riced cauliflower.
