Sweet And Sour Meatballs Iv Food

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.

SWEET-AND-SOUR MEATBALLS

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.

SWEET AND SOUR MEATBALLS

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 WITH PINEAPPLE

Steps:

• In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

SWEET AND SOUR MEATBALLS IV

Steps:

• In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
• In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
• In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

SWEET AND SOUR MEATBALLS

Steps:

• Mix all the ingredients for the meatballs together.
• Roll into small balls and bake in the oven for 30 minutes at 400 degrees.
• Mix all the ingredients for the sauce together and heat on top of the stove (medium heat) until the tastes are blended.
• (Onions will not be thoroughly cooked) Drain meatballs well and pour sauce over meatballs in roasting pan.
• Cover and bake in the oven for 1-1 1/2 hours at 300 degrees.
• The smell is delicious as they are cooking.
• ENJOY.

SWEET AND SOUR MEATBALLS

Steps:

• In large bowl, cobine ground beef, egg, 1 T cornstarch, onion, salt and pepper. Shape into 1 1/2 inch balls. In large skillet, lightly brown meatballs in oil. Drain fat from skillet. Transfer meatballs to any size slow cooker.
• Stir together bell pepper, sugar, vinegar, remaining cornstarch and soy sauce. Pour over meatballs. Cover and cook on Low 6-8 hours or on High 2-4 hours. In the last 30 minutes of cooking, stir in pineapple. Serve over hot cooked rice.

SWEET AND SOUR MEATBALLS

Steps:

• Position the oven rack in the top third of the oven and preheat the oven to broil. Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking spray.
• Mix the pork, cilantro, breadcrumbs, egg, garlic, ginger, cinnamon, cloves, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until just combined. Use a 1-ounce ice-cream scoop to shape the mixture into 24 balls and place them on the prepared baking sheet. Broil until golden brown and firm, 8 to 10 minutes, rotating the sheet halfway through broiling.
• Meanwhile, drain the liquid from the can of pineapple into a large skillet (you should have just over 3/4 cup juice). Quarter each of 6 pineapple rings (for a total of 24 pieces) and set aside.
• Add the ketchup, vinegar, honey, soy sauce and a generous amount of pepper to the skillet with the pineapple juice, whisking until smooth. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by about a quarter and thickened, 4 to 5 minutes. Remove from the heat, add the meatballs and toss until well coated.
• Skewer 1 pineapple piece and one meatball with a food pick or toothpick and place on a serving platter. Repeat with the remaining pineapple pieces and meatballs and sprinkle with chopped cilantro. Spoon any remaining sauce left in the skillet into a bowl and serve alongside the meatballs.

YAYA'S SWEET & SOUR MEATBALLS

Steps:

• Add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) Roll into balls and set aside Brown diced onions in olive oil until golden in large skillet with a lid Brown the balls and gently turn them until evenly browned.
• During this step you can keep skillet covered, which prevents the balls from sticking.
• Add soup, paste, lemon juice, brown sugar and cover.
• Cook on low heat, mixing occasionally for 90 min.
• Serve with mashed potatoes or rice (recipe can be easily doubled or tripled).