Pepper Beef Balls

Think pepper steak, but in cozy meatball form. Browned meatballs get simmered in a savory soy-and-ginger sauce alongside sliced onion and green bell pepper, then everything is glossed with a cornstarch slurry into a thick, spoonable gravy.

Building flavor in the right order matters here. The meatballs simmer in the seasoned broth first, soaking up the soy, ginger, and garlic, before the vegetables go in, so the meat stays deeply flavored and the peppers stay crisp-tender.

The cornstarch turns thin broth into a clingy, glossy sauce. Mix it with cold water first, then stir it in and let it come to a boil to thicken fully.

Tomato wedges go in last and just warm through, adding a fresh, slightly sweet pop against the savory sauce. Spoon it all over rice.

Pro Tips

• Add the cornstarch slurry gradually and let the sauce reach a boil; it won’t fully thicken until it bubbles.
• Add the green pepper partway through so it stays crisp-tender rather than mushy.
• Add the tomato at the very end and just warm it so it holds its shape.
• For a gluten-free version, use tamari in place of the soy sauce.

Variations

• Use store-bought or frozen meatballs to make this a true weeknight shortcut.
• Stir in a spoonful of brown sugar or a splash of rice vinegar for a sweet-and-sour lean.
• Add sliced mushrooms, water chestnuts, or pineapple chunks for more texture.