Make Ahead Sweet And Sour Cocktail Meatballs Food

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

MAKE AHEAD SWEET AND SOUR COCKTAIL MEATBALLS

Steps:

• MAKE MEATBALLS: Adjust oven racks to upper-middle and lower middle positions and heat oven to 450 degrees F.
• Using fork, mash bread, milk, and egg yolks in large bowl until smooth.
• Add pork, parsley, garlic, salt, and pepper and mix until incorporated. Add beef and knead gently until combined.
• BAKE MEATBALLS: Form mixture into 1 1/4 inch meatballs (you should have about 80). Bake meatballs on 2 rimmed baking sheets until cooked through and beginning to brown, 12 to 15 minutes, switching and rotating sheets halfway through cooking.
• Let cool to room temperature, then refrigerate until firm, about 30 minutes.
• Transfer to large zipper lock freezer bag and freeze for up to 1 month.
• MAKE SAUCE: Heat oil in Dutch oven over medium high heat until shimmering. Cook onion until softened, about 5 minutes.
• Whisk in tomato sauce, preserves, sugar, Worcestershire, mustard, and epper flakes and bring to boil.
• Reduce heat to medium-low and simmer until sauce is thickened, about 15 minutes.
• Let cool to room temperature. Transfer to airtight container and freeze for up to 1 month.
• TO SERVE: Reheat sauce, covered and stirring occasionally, in Dutch oven
• over medium low heat. Once sauce reaches simmer, stir in frozen
• meatballs and cook until heated through, 10 to 15 minutes. Serve.

MAKE-AHEAD MEATBALLS

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls, about 12 dozen. , Place meatballs on greased racks in shallow baking pans. Bake at 400° for 10-15 minutes or until no longer pink, turning often; drain. Cool. , Freeze option: Freeze cooled meatballs in freezer containers. To use, partially thaw in refrigerator overnight. Reheat on a greased 15x10x1-in. baking pan in a preheated 350° oven until heated through.,

SWEET AND SPICY COCKTAIL MEATBALLS

Steps:

• In a large bowl, combine the ground beef, dry bread crumbs and milk. Blend in ground pepper, parsley, onion, salt, egg and Worcestershire sauce. Mix thoroughly.
• Shape the beef mixture into 1 inch meatballs. In a large skillet, melt the shortening over medium heat and brown the meatballs.
• Meanwhile, in a medium saucepan, mix the chile sauce and grape jelly over medium heat, stirring occasionally, until jelly is melted.
• Pour the sauce over the browning meatballs and simmer for 30 minutes, or until meatballs are thoroughly cooked.

SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)

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.

SWEET-AND-SOUR MEATBALLS

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.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.