Souper Easy Sweet Sour Meatballs Food

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:

• Preheat your oven to 375 °F
• Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
• Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
• Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don't dry out as quickly.
• Pop them into the 375 degrees oven and start them cooking.
• After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
• Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
• Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
• When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it's far better safe than sorry!
• I love sweet and sour meatballs on rice, especially bad-for-you, white rice! Serve with the side of your choice.

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 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.

EASY SWEET & SOUR MEATBALLS

Steps:

• In a saucepan, combine the last four ingredients over medium heat until sauce is smooth. Remove from heat.
• Pour sauce over meatballs on serving dish and serve immediately OR combine meatballs and sauce in a crock pot and keep on low heat for as long as you need.
• If serving these as an appetizer or party food, you might want to provide toothpicks.

EASY CROCK POT SWEET AND SOUR MEATBALLS

Steps:

• If using liner, place it in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim.
• Place all ingredients in the slow cooker; stir gently then cover with the lid.
• Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.
• Carefully remove the lid to allow steam to escape.
• Serve directly from the slow cooker over rice.

EASY SWEET & SOUR MEATBALLS

Steps:

• Combine the sausage, bread crumbs and egg with your hands until well mixed and sticking together.
• Form meatballs by hand and brown in a large skillet over Medium/High heat.
• Pour sauce over meatballs and simmer over Medium/Low heat for about 30 minutes.
• Note: You will need to add a little water to the sauce as it cooks to avoid it getting too dry.
• Serve over rice or just eat them plain!

EASY SWEET-AND-SOUR MEATBALLS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

"SOUPER" EASY SWEET & SOUR MEATBALLS

Steps:

• Mix together beef, bread crumbs, onions and eggs.
• Form into meatballs.
• Fry and brown in oil.
• Drain on paper towel, then roll in cornstarch.
• In a sauce pan combine soup, water, sugar, salt, pepper& lemon juice.
• Drop meatballs into simmering sauce.
• Simmer on low heat for 2 hours.

SWEET-AND-SOUR SUPPER

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the chili powder, oregano, salt and pepper. , In a greased 3-qt. baking dish, layer the rice, beef mixture, mushrooms and green pepper; set aside. In a large saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through.