SWEET AND SOUR MEATBALLS I
Meatballs in sweet and sour sauce.
Provided by Tammy Moore
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 5h10m
Yield 7
Number Of Ingredients 7
Steps:
- In a large bowl, combine beef, egg, onion and salt. Mix together, then shape into little balls.
- In a slow cooker combine chili sauce, lemon juice and grape jelly. Stir in meatballs and cook on high for 4 to 5 hours.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 37.5 g, Cholesterol 136.8 mg, Fat 35.2 g, Fiber 0.3 g, Protein 24 g, SaturatedFat 14.2 g, Sodium 98.8 mg, Sugar 29.9 g
SWEET AND SOUR MEATBALLS
My Mom's sweet and sour meatballs recipe. These meatballs are baked in the oven in a retro sweet and sour sauce that can't be beat!
Provided by Karlynn Johnston
Categories Main Course
Time 45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 156 kcal, Carbohydrate 12 g, Protein 7 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 296 mg, Sugar 9 g, ServingSize 1 serving
SWEET-AND-SOUR MEATBALLS
These meatballs can also be made with ground venison instead of the ground beef - they're delicious either way! The recipe is great for parties or other social gatherings because it's simple to make and can easily be doubled.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.
Nutrition Facts : Calories 294 calories, Fat 9g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 637mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 20g protein.
SWEET AND SOUR MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
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 SOUR JELLY MEATBALLS AKA JELLY MEATBALLS
...or Grapeballs or Those Meatball Things You Make! There are a lot of copies of this old favorite out there, and here's my version. It has a few more ingredients than the usual, but they make these tasty tidbits even more incredibly delicious!
Provided by Julesong
Categories Berries
Time 4h5m
Yield 10-12 appetizers
Number Of Ingredients 10
Steps:
- Put all the ingredients but meatballs into the crockpot and mix well.
- Add the meatballs and stir to coat well.
- Put the crockpot on low and let cook for 4 hours on low (if you use thawed meatballs, it'll only take a couple of hours in the crockpot, instead).
- Serve, standing back so you don't get trampled by the rush of the crowd.
- Note: We've tried other preserves and jam than grape jelly, but the sauce simply didn't taste as good; we're sticking with plain, old grape jelly from now on and will be happy with it. Also, you can use Lil Smokies or sliced smoked sausage instead of the meatballs - a lot of folks use the same sauce for either and both ways are tasty! :)
- Note 2: the above makes a lot of sauce, a good deal of which will be left over when the meatballs have been eaten. I've found that having a *lot* of sauce is of real benefit when making meatballs in the crockpot - the meat remains nice and moist.
Nutrition Facts : Calories 303.6, Fat 0.3, SaturatedFat 0.1, Sodium 1020.4, Carbohydrate 76, Fiber 4.5, Sugar 53.1, Protein 2.2
EILEEN'S JELLY MEATBALLS
Make and share this Eileen's Jelly Meatballs recipe from Food.com.
Provided by Puppies777
Categories Meat
Time 33m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Defrost meatballs in microwave. Drain fat.
- Combine rest of ingredients in microwave casserole (about 2½ qt) and microwave on medium-high for 3 - 5 minutes, stirring occasionally until well blended.
- Add meatballs; cook on low setting for 25 minutes stirring occasionally.
- Serve over rice, noodles or mashed potatoes.
SIMPLE SWEET AND SOUR MEATBALLS
Make our Simple Sweet and Sour Meatballs that are paired with an incredibly delicious sauce that's easy to make and adds the perfect tangy taste.
Provided by My Food and Family
Categories Salad Dressings
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients except rice in large skillet; cover.
- Cook on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 550, Fat 26 g, SaturatedFat 9 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 1350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 18 g
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