Sweet & Sour Meatballs with Cunningham Ranch Flavor

Bring the taste of the ranch to your table with this mouthwatering recipe. Using a blend of Cunningham Ranch 90/10 Ground Beef and our Sweet Italian Ground Pork, these meatballs are tender, flavorful, and packed with wholesome, Non-GMO goodness. Finished with peppers, pineapple, and a drizzle of tangy sweet & sour sauce, this dish is a family favorite that always disappears fast!

Ingredients

• 1 pkg Cunningham Ranch 90/10 Ground Beef

• 1 pkg Cunningham Ranch Sweet Italian Ground Pork

• ¼–½ cup panko bread crumbs

• ½ cup finely grated Parmesan cheese

• 1 egg

• 6–8 oz tomato sauce or tomato paste

• 1 Tbsp Italian seasoning

• Salt & pepper, to taste

• Olive oil (for baking sheet)

• 1 bell pepper, sliced

• 1 cup pineapple, sliced or cubed

• 1 bottle sweet & sour sauce of choice

• Cooked white or brown rice, or basmati rice for serving

Instructions

1. Preheat the Oven
   Heat oven to 425°F. Line a baking sheet with parchment paper and lightly drizzle with olive oil.

2. Make the Meatball Mix
   In a large bowl, combine ground beef, ground pork, panko, Parmesan, egg, tomato sauce/paste, Italian seasoning, and salt & pepper. Mix gently until just combined — don’t overwork the meat.

3. Shape & Bake
   Roll mixture into meatballs (about golf-ball size) and place on the prepared pan. Bake for about 20 minutes, or until browned and sizzling.

4. Add Flavor
   Reduce oven to 350°F. Place cooked meatballs in a baking dish over a bed of rice. Top with sliced peppers and pineapple. Drizzle generously with sweet & sour sauce.

5. Bake Again
   Return dish to oven for about 20 minutes, until peppers are tender and flavors are melded.

6. Serve & Enjoy
   Garnish with extra Parmesan or fresh herbs if desired. Serve hot and enjoy the perfect blend of ranch-raised meats with sweet & tangy flair!

👉 Tip: Make a double batch — these meatballs reheat beautifully for lunch the next day. 

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