Sweet And Sour Meatballs Cocktail Meatballs Food

SWEET AND TANGY MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
• Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
• Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
• Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
• Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
• If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
• If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
• Serve immediately on a platter with toothpicks.

SWEET AND SOUR MEATBALLS (COCKTAIL MEATBALLS)

Steps:

• Preheat oven to 350°F.
• Mix together all meatball ingredients just until combined. Form into 1" meatballs. Bake for 18-20 minutes (or bake frozen meatballs according to package directions).
• Combine sauce ingredients in a small saucepan over medium-low heat. Stir until preserves/jelly melts. Allow to come to a boil for 1 minute. Toss with meatballs and allow to simmer on low 10-15 minutes.

SWEET AND SOUR MEATBALLS

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.

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

SWEET AND SOUR MEATBALLS

Steps:

• Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm.
• Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.

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 RECIPE

Steps:

• Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
• In a small bowl, mix cornstarch and remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet and add Meatballs and chopped peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through.
• Stir in pineapple chunks. Serve warm over rice.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

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.