Moms Sweetnsour Meatballs Food

SWEET AND SOUR MEATBALLS

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.

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.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
• Serve over steamed rice, garnished with green onions.
• To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl beat the egg. Add the beef, onion, bread crumbs, salt and pepper and use your hands to combine thoroughly (or use a spoon; it will take longer, but if you are not a hands-in-the-ground-beef person you can do that). Form the mixture into 1-inch meatballs.
• Heat a large skillet over medium heat and place the meatballs in the pan, making sure not to crowd them; you may need to do this in batches. If your pan isn't large enough. Cook the meatballs for 1 to 2 minutes, until the bottoms are browned, then flip them and cook for another 1 to 2 minutes until the other side is brown. The meatballs should be browned on at least two sides, but not cooked through. Remove meatballs from the skillet and drain any excess oil from the skillet.
• In the same skillet, add the ketchup, cranberry sauce, tomato paste, vinegar, soy sauce, water and Worcestershire sauce. Heat the sauce over medium heat, stirring, until smooth, 1 to 2 minutes. Return the meatballs to the pan, then cover, and simmer for 10 to 12 minutes, adjusting the heat so that the sauce stays at a gentle simmer, until the meatballs are cooked through and the sauce has thickened. Serve hot, sprinkled with parsley if desired.

SWEET AND SOUR MEATBALLS

Steps:

• Preheat the oven to 350 degrees F.
• For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs.
• For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish.
• Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks.

BAKED SWEET AND SOUR MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
• In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
• In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
• Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
• Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
• Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
• Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.

MOM'S SWEET'N'SOUR MEATBALLS

Steps:

• Meatballs:.
• Mix all ingredients,shape into balls,cook in oven(350) for around 25minutes.
• Sauce:.
• Mix brown sugar and cornstarch in pot,stir in pineapple ,soy sauce and vinegar.
• Heat to boiling,add ketchup after it thickens.
• Add to meatballs with green peppers and cook,covered for twenty minutes.
• Serve over rice.
• I sometimes add 1 extra tablespoon of cornstarch to make it thicker,and I only use 1 can of pineapple.
• **Don't substitute Orange Juice for pineapple! My mom did that once and no one liked it.

SWEET-N-SOUR TURKEY MEATBALLS

Steps:

• In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
• In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
• Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.

SWEET AND SOUR MEATBALLS

Steps:

• In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
• Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
• Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
• Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
• Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
• To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
• Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

AIR FRYER SWEET-AND-SOUR MEATBALLS

Steps:

• Make the meatballs: Preheat an air fryer to 375˚ F. Mix the ground beef, panko, milk, egg, onion, rosemary, salt and pepper in a large bowl until well combined. Roll the mixture into 24 to 26 two-inch meatballs.
• Working in batches, arrange the meatballs in the air fryer basket. Cook until browned and cooked through, about 8 minutes.
• Make the sauce: Whisk the jam, chili sauce and balsamic vinegar in a small saucepan. Cook over medium-high heat until thickened, 6 to 8 minutes. Toss the meatballs in the sauce.

SWEET AND SOUR MEATBALLS II

Steps:

• In a large bowl, combine beef, egg, onion, bread crumbs, salt and pepper. Roll into meatballs about 1 to 1 1/2 inches in size.
• In a large skillet over medium heat, saute the meatballs until browned on all sides.
• In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar and soy sauce. Pour over the meatballs, and allow sauce to thicken. Continue to heat until the sauce just starts to bubble.

EVELYN'S SWEET AND SOUR MEATBALLS

Steps:

• Sauce:.
• Mix all ingredients (may leave out cornstarch, but sauce may be thin).
• Bring to a boil, reduce heat and simmer while preparing meat.
• Drop in meat and simmer at least 30 minutes more.
• If I'm not in a hurry, this sits and cooks on all day on the stove top.
• Meatballs:.
• Combine all ingredients and blend thoroughly - hands work best!
• Roll into small balls and drop into sauce, or cook first then add to sauce.
• Serve over rice.
• NOTE: Sauce is also great for ribs.

MOM'S PASSOVER SWEET AND SOUR MEATBALLS

Steps:

• Mix meat, onion, egg, salt, pepper and matzah meal togther and form meatballs.
• Bake meatballs on cookie sheet at 350 for about 30 minutes.
• Mix cranberry sauce and chili sauce together in pan on stove, low heat.
• Add meatballs to sauce and cook covered on low heat until done.