Sweet And Sour Asian Meatballs With Vegetables Food

SWEET AND SOUR ASIAN MEATBALLS WITH VEGETABLES

Steps:

• Place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, ginger oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine.
• Add the carrot, mushroom, cilantro, parsley, green onion, and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a parchment paper-lined baking sheet. I like to use a Medium Cookie Scoop to ensure the balls are all evenly sized.
• Bake at 350 degrees for 15 - 20 minutes, or until the insides are no longer pink and a thermometer registers 160 degrees F when inserted in the center of a meatball. Serve with sauce, vegetables, and brown jasmine rice.
• Combine the pineapple juice, ketchup, hoisin sauce, soy sauce, apple cider vinegar, ginger oil, brown sugar, and cornstarch in a medium to large skillet. Cook until boiling, then reduce to a simmer. Add the meatballs, snow peas, bell pepper, and water chestnuts. Cook until the sauce coats the meatballs and the vegetables are tender.
• Serve with brown jasmine rice and a sprinkle of sesame seeds on top.

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:

• Using hands, combine ground beef, spring onions, breadcrumbs, garlic, oyster sauce,egg, sesame oil,sesame seeds and five spice powder.
• Mix well.
• Shape tablespoons of mix into balls, place onto an oven tray.
• Cover and refrigerate 30 minutes.
• Shallow fry meat balls in hot oil, in batches until browned all over, drain on paper towels.
• Transfer to an oven tray brushing with 1/2 cup of sweet and sour sauce.
• Cook in moderate oven for about 10 minutes, or until balls are cooked through.
• To serve, insert a toothpick into each ball with a small thin lime slice.
• Serve with remaining sweet and sour sauce.

SWEET AND SOUR VEGETARIAN MEATBALLS

Steps:

• Mix ingredients in one at a time until well mixed.
• Form into balls with greased hands.
• Fry vegetable oil or bake until golden brown lightly on all sides.
• Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth.
• Simmer until water almost disappears.
• (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce.
• Place the meatballs in a baking dish or in a crockpot.
• Pour sauce over meatballs.
• Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.