Shanes Sweet And Sour Meatballs My Version Food

SHANE'S SWEET AND SOUR MEATBALLS (MY VERSION)

Shane's Sweet and Sour Meatballs (My Version) image

These were made on Paula Deen's show, an episode about appetizers. I made them a couple of days after I saw the episode and we loved them. I have included my changes to the recipe. These are quite peppery, but not too hot..it sounded like a TON of pepper to me, and I was worried...but it tasted great.

Provided by HeatherFeather

Categories Pineapple

Time 1h15m

Yield 15 serving(s)

Number Of Ingredients 13

Ingredients

1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed
2 (8 ounce) cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard (really that much)
1 medium onion, diced (red or white)
1/2 cup green onion, chopped
6 garlic cloves, minced
1 (36 ounce) bottle ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
2 tablespoons black pepper (yes, that much)
2 tablespoons pineapple juice (from the can)

Steps:

Preheat oven to 350 degrees F.
In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
In a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, Worcestershire sauce, and black pepper, mixing all ingredients together.
Cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
Cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
Pour the Sweet and Sour Sauce over the meatballs and bake uncovered for 30 minutes.
Remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.

SHANE'S SWEET AND SOUR MEATBALLS

Shane's Sweet and Sour Meatballs image

Provided by Food Network

Categories appetizer

Time 1h5m

Yield about 12

Number Of Ingredients 15

Ingredients

1 pound cooked and frozen meatballs, thawed
Two 8-ounce cans pineapple chunks, drained, juice reserved
1/2 cup Dijon mustard
1 diced red or white onion
1/2 cup chopped green onion
6 cloves chopped garlic
Sweet and Sour Sauce, recipe follows
Coarse black pepper
4 cups ketchup
1/4 cup water
2 tablespoons Worcestershire sauce
1 cup sugar
1/4 cup white vinegar
Black pepper (about 2 tablespoons)
2 tablespoons pineapple juice

Steps:

Preheat oven to 350 degrees F.
In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper.
Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot.
In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.

SWEET AND SOUR MEATBALLS

Sweet and Sour Meatballs image

This is my version of an old tried and true party and buffet recipe, the major difference being that cooking the meatballs in the sauce is what helps flavor the sauce, much better than using pre-cooked meatballs, and the homemade meatballs are better seasoned and taste much better than store-bought.

Provided by Toby Jermain

Categories Meat

Time 1h40m

Yield 6 dozen meatballs

Number Of Ingredients 14

Ingredients

1 1/2 lbs lean ground beef
1 egg
1/2 cup milk
1/2 cup seasoned dry bread crumb
1 teaspoon seasoning salt
1/2 teaspoon fresh ground black pepper
3 tablespoons minced dehydrated onion or 1 medium onion, finely chopped
1/2 teaspoon msg (optional)
1 teaspoon Worcestershire sauce
1 (10 ounce) jar grape jelly
1 (12 ounce) jar chili sauce
1 teaspoon soy sauce
1/2 teaspoon ground ginger
salt & freshly ground black pepper (optional)

Steps:

Combine first 9 ingredients thoroughly.
Form into 3/4" meatballs.
Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
DO NOT PRECOOK MEATBALLS.
Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
Stir until smooth and heat to boiling, stirring frequently.
Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
Adjust sauce seasoning with salt and paper to taste.
Serve hot in a chafing dish or keep warm in a small crockpot.

Nutrition Facts : Calories 457, Fat 13.6, SaturatedFat 5.5, Cholesterol 107.7, Sodium 1111, Carbohydrate 54.3, Fiber 4.6, Sugar 31.5, Protein 27.7

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