SWEET-AND-PUNGENT BEEF BALLS
This recipe comes from The Thousand Recipe Chinese Cookbook by Gloria Bley Miller at the request of a Zaar member.
Provided by Caryn
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- BEEF BALLS: In a large bowl, combine ground beef with minced onion.
- Add egg, bread crumbs, salt, and pepper.
- Blend well but do not overhandle meat.
- Form into walnut-size balls.
- Heat stock to boiling.
- Add beef balls a few at a time (to keep temperature of stock from dropping to rapidly) and simmer, covered, until done, about 30 minutes.
- SWEET-N-PUNGENT SAUCE.
- Bring stock to a boil.
- Add sugar, stirring, and cook another minute to dissolve.
- Add vinegar; cook 1 minute more.
- Meanwhile blend cornstarch, soy sauce, and water to a paste.
- Then stir in to thicken.
- Pour sauce over cooked beef balls.
- Variations: For the sugar use brown sugar or honey.
- For the vinegar, use cider vinegar.
- For the soy sauce, use heavy soy sauce.
Nutrition Facts : Calories 403.4, Fat 18.6, SaturatedFat 7.1, Cholesterol 130, Sodium 685, Carbohydrate 32.6, Fiber 0.4, Sugar 25.8, Protein 24.1
THE BEST SWEET AND SOUR MEATBALLS
An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!
Provided by KIMMY D
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 516.3 calories, Carbohydrate 67.1 g, Cholesterol 122.4 mg, Fat 16.8 g, Fiber 0.9 g, Protein 24.5 g, SaturatedFat 6.4 g, Sodium 815 mg, Sugar 55.4 g
SWEET-AND-PUNGENT BEEF BALLS I
Number Of Ingredients 7
Steps:
- 1. Prepare a sweet-and-pungent sauce (search for " Category: Sweet-and-Pungent Sauces"). 2. Remove fat and tendons from beef then mince or grind. Form into walnutsize balls. 3. Beat egg lightly and blend with flour, salt and pepper to a smooth batter. Dip beef balls in batter to coat. 4· Meanwhile heat oil to smoking. Add beef balls a few at a time and deep-fry until golden. Drain On paper toweling. 5. Reheat the sweet-and-pungent sauce. Stir in beef balls only to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SWEET-AND-PUNGENT BEEF BALLS II
Number Of Ingredients 11
Steps:
- 1. Remove fat and tendons from beef then mince or grind. Mince onion and add to beef. 2. Beat egg lightly and add, along with bread crumbs, salt and pepper. Blend well, but do not overhandle meat. Form into walnut-size balls. 3. Heat stock to boiling. Add beef balls a few at a time (to keep temperature of stock from dropping too rapidly) and simmer, covered, until done (about 30 minutes). 4. Meanwhile, combine brown sugar, soy sauce, vinegar and catsup. 5. Transfer meatballs to a serving platter. Leave stock in pan and add sugarsoy mixture. Cook, stirring, over medium flame, to blend and heat. Pour sauce over beef balls and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
SLOW COOKER SWEET AND PUNGENT MEATBALLS
Make and share this Slow Cooker Sweet and Pungent Meatballs recipe from Food.com.
Provided by STARLIGHT by NIGHT
Categories Meat
Time 6h5m
Yield 5 quarts
Number Of Ingredients 5
Steps:
- Combine all ingredients in the cooking vessel. Stir well. Cover and cook: Low-6 hrs (or) High-4 hours.
Nutrition Facts : Calories 861, Fat 0.5, SaturatedFat 0.1, Sodium 1902, Carbohydrate 216.1, Fiber 10.7, Sugar 152.9, Protein 3.8
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.)
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