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.
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
ALWAYS PERFECT SWEET AND SOUR MEATBALLS
This recipe has gotten me out of innumerable kitchen emergencies, including unexpected guests, finicky guests, and kids on a hunger strike. It has become so popular in our world that many guests visiting (especially from out of town) request it in advance before they get here. Similarly, many young brides have asked for this recipe as their wedding gift (don't worry--they got a regular gift too!). It can be doubled, tripled, etc., freezes and reheats well, and can handle an almost infinite number of variations (some of which I will include below).
Provided by Sarah Chana
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together beef, garlic powder, onion powder, egg, and matzo meal.
- Form into small balls and set aside.
- Pour chili sauce into medium saucepan.
- Refill bottle with water, shake well, and add to pot.
- Add the brown sugar and lemon juice, and mix.
- Bring sauce to a boil.
- Taste and adjust amounts of lemon juice and brown sugar to taste.
- Drop in meatballs.
- Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget).
- VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce!
- VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent.
- VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
SWEET AND SOUR MEATBALLS
This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.
Provided by Pamma Lamma
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
- For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
- *You can also place browned meatballs and sauce mix into crock pot.
SWEET AND SOUR MEATBALLS II
I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.
Provided by Cathy
Categories Main Dish Recipes Meatball Recipes
Time 20m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 601 calories, Carbohydrate 70.5 g, Cholesterol 114.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 20.4 g, SaturatedFat 10.4 g, Sodium 878.1 mg, Sugar 50.7 g
SWEET AND SOUR MEATBALLS IN SAUCE
A family recipe (from my mother-in-law) for a unique twist on traditional meatballs. These are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice! I doubled the original sauce recipe. We love extra sauce, and this recipe will make a lot.
Provided by Rebekah Rose Hills
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
- Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
- Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 84.8 g, Cholesterol 133.4 mg, Fat 17.5 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 6.5 g, Sodium 1620.8 mg, Sugar 62.9 g
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.
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.
EVELYN'S SWEET AND SOUR MEATBALLS
This is my grandmother's sweet and sour meatball recipe. For those who like to use up everything, it's a great way to make use of sweet pickle juice - as the pickles are used up, I just save the juice in a jar at the back of the fridge. Easy, quick prep, can be cooked on stove top, in oven or crockpot and can cook meatballs in the sauce or pre-cook in microwave, fry pan or oven. This recipe freezes well and is easily doubled. Also kid-friendly; my 4 year old who is going through the stage of "KD and hotdogs or nothing" eats this without prompting!
Provided by morleahs mom
Categories Meat
Time 1h40m
Yield 24-30 meatballs plus 3 cups sauce, 3-4 serving(s)
Number Of Ingredients 14
Steps:
- Sauce:.
- Mix all ingredients (may leave out cornstarch, but sauce may be thin).
- Bring to a boil, reduce heat and simmer while preparing meat.
- Drop in meat and simmer at least 30 minutes more.
- If I'm not in a hurry, this sits and cooks on all day on the stove top.
- Meatballs:.
- Combine all ingredients and blend thoroughly - hands work best!
- Roll into small balls and drop into sauce, or cook first then add to sauce.
- Serve over rice.
- NOTE: Sauce is also great for ribs.
SWEET & SOUR MEATBALL SAUCE
I searched thru 3 pages of Sweet & Sour Meatball recipes to make sure this was unique and I think it is. I got this recipe from a lovely woman named Iola back in 1973. It is still a favorite and requested by friends and family alike. You can use your own meatball recipe, or if you're like me...I sometimes run out of time and I use frozen already prepared meatballs.
Provided by Simply Chris
Categories Meat
Time 45m
Yield 50 meatballs
Number Of Ingredients 13
Steps:
- Mix beef, bread crumbs, egg and spices.
- Shape into 50 meatballs.
- Place in 13x9x2 baking pan.
- Broil until brown, turning once.
- Spoon off excess fat.
- In saucepan cook green pepper and onion in butter or margarine until tender-crisp.
- Stir in remaining ingredients.
- Pour over meatballs.
- Cover with foil and bake at 350 for 20 minutes.
- Place in fondue or chafing dish to serve.
- OR,.
- Place meatballs in crockpot, pour sauce over and heat on low for 3-4 hours.
- May be served directly from crockpot.
Nutrition Facts : Calories 34.3, Fat 2, SaturatedFat 0.9, Cholesterol 11.6, Sodium 55.8, Carbohydrate 2, Fiber 0.1, Sugar 1.2, Protein 2
SWEET AND SOUR MEATBALLS
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
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
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
EASY SWEET & SOUR MEATBALLS
These meatballs are so perfect in every way. They are super easy to put together and they come out so moist and with just a wonderful sweet and sour flavor. You can't go wrong with this recipe.
Provided by Sarah in New York
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 522.9, Fat 32.2, SaturatedFat 10.6, Cholesterol 128.3, Sodium 2011.1, Carbohydrate 35.7, Fiber 0.9, Sugar 24.7, Protein 22.6
SWEET AND SOUR SAUCE (FOR MEATBALLS)
Make and share this Sweet and Sour Sauce (For Meatballs) recipe from Food.com.
Provided by Carol
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Drain the pineapple, reserving 1/3 cup of the syrup.
- In a large saucepan, combine the brown sugar and cornstarch.
- Blend in pineapple syrup, vinegar, soy sauce and water.
- Cook and stir over low heat until mixture thickens and bubbles.
- Carefully stir in pineapple and meatballs (not included in this recipe).
- Heat to boiling.
- Serve over rice.
Nutrition Facts : Calories 67.7, Fat 0.1, Sodium 60.9, Carbohydrate 16.8, Fiber 0.6, Sugar 12.8, Protein 0.3
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