CONNIE'S SWEET AND SOUR CHRISTMAS MEATBALLS
My grandmother's meatballs--always a treat at Christmas and one of our family favorites! Season meatballs as you would a hamburger.
Provided by Catherine Parnell-Proulx
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.
- Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.
- Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 17.2 g, Cholesterol 46.1 mg, Fat 6.1 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 431.3 mg, Sugar 12.8 g
SWEET AND SOUR MEATBALLS
This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.
Provided by Pamma Lamma
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
- For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
- *You can also place browned meatballs and sauce mix into crock pot.
SWEET-AND-SOUR MEATBALLS
These meatballs can also be made with ground venison instead of the ground beef - they're delicious either way! The recipe is great for parties or other social gatherings because it's simple to make and can easily be doubled.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 294 calories, Fat 9g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 637mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 20g protein.
SWEET-AND-SOUR MEATBALLS
Provided by Idelle Levey
Categories Beef Tomato Appetizer Kid-Friendly Bon Appétit Small Plates
Yield 8 main-course servings
Number Of Ingredients 12
Steps:
- Pour tomatoes with their juices into heavy large Dutch oven. Using potato masher, crush tomatoes. Add broth, 1/2 cup onion, brown sugar, half of garlic and 1 tablespoon lemon juice. Bring to boil. Reduce heat to low and simmer sauce while preparing meatballs.
- Combine beef, breadcrumbs, salt, pepper, allspice, remaining 1 cup onion and remaining garlic in large bowl. Add eggs; blend well. Shape mixture into 1-to 1 1/2-inch balls. Gently drop meatballs into simmering sauce. Partially cover pot and simmer over very low heat until meatballs are cooked through and tender and sauce is thick, about 1 hour 20 minutes. Spoon off any fat from top of sauce. (Can be made 2 days ahead. Cover; chill. Rewarm over low heat before serving.)
SWEET AND SOUR MEATBALLS
Chinese sweet and sour meatballs
Provided by Elaine
Categories Main Course
Time 15m
Number Of Ingredients 15
Steps:
- Marinate ground pork with a small pinch of salt, soy sauce and sesame oil.
- Chop green onion, garlic and ginger, and then soak with 3 tablespoons of water.
- In another bowl, mixing all ingredients for sweet and sour sauce.
- Add the ginger, green onion and garlic water in the ground pork by three batches. Stir in one direction until the pork absorbs the water completely after each adding.
- Place around 3 teaspoons of cornstarch in the mixture and continue stirring for 2-3 minutes until the pork becomes slightly sticky and present a paste like texture.
- Shape them into balls (mine is around 4cm- 5cm in diameter). Pat them several times between the two palms so the balls will become dense enough. If you feel the pork is slightly sticky, coat your hand with clean water or wear a plastic glove.
- Heat up around 4 tablespoons of cooking oil in wok (we will exclude some of them after frying the meatballs, so do not be scared about the oil amount); place the balls in to fry. Let them stay here for a while and turn over from time to time. Fry until both sides get golden brown. Be gentle and do not break them. Transfer the meatballs out and pour the extra oil out too.
- Pour sweet and sour sauce mixture to the wok and wait, heat until boiling. Return the meatballs to coat with the sauce. Continue heating about 1-2 minutes until the sauce is thickened and well coated on the balls. Transfer out and serving with steamed rice. Garnish green onion if you prefer.
Nutrition Facts : Calories 701 kcal, Carbohydrate 12 g, Protein 38 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 162 mg, Sodium 1486 mg, Sugar 5 g, ServingSize 1 serving
SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)
This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.
Provided by Gerry
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
- Knead above for at least two minutes to insure proper marination, form into even sized balls.
- Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
- Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
- When mixture reaches boiling point add the meatballs and heat through.
- Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
- NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
- I also find cooking the carrots separately and then adding, assures they don't get overcooked.
CONNIE'S SWEET AND SOUR CHRISTMAS MEATBALLS
My grandmother's meatballs--always a treat at Christmas and one of our family favorites! Season meatballs as you would a hamburger.
Provided by Catherine Parnell-Proulx
Categories Meatball Appetizers
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg and water in a bowl; add ground beef, bread crumbs, salt, and black pepper to eggs and mix thoroughly. Form ground beef mixture into bite-size meatballs; place meatballs into a large baking dish.
- Bake in the preheated oven until meatballs are browned and no longer pink inside, 25 to 30 minutes.
- Mix ketchup, beef bouillon, and vinegar in a large saucepan or Dutch oven. Combine brown sugar and cornstarch in a small bowl and stir brown sugar mixture into ketchup mixture. Bring to a boil, reduce heat to low, and stir until sauce is thickened and bubbling and brown sugar has dissolved, about 5 minutes. Add meatballs to sauce, stir until coated, and serve.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 17.2 g, Cholesterol 46.1 mg, Fat 6.1 g, Fiber 0.2 g, Protein 9.3 g, SaturatedFat 2.3 g, Sodium 431.3 mg, Sugar 12.8 g
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