Sweet And Sour Meatballs Oamc Food

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

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

Steps:

• Preheat oven to 350 degrees F.
• Mix first seven ingredients together and form into 1-1/2-inch balls. Place on cookie sheet and bake in oven for 20 -25 minutes until done. Then, place in a slow cooker on low.
• Place vinegar, pineapple juice, soy sauce and brown sugar in sauce pan. Stir in cornstarch and bring to boil. Pour over meatballs. Carefully stir in pineapple and green pepper. Keeps well in a slow cooker for several hours.

SWEET AND SOUR MEATBALLS

Steps:

• In a bowl mix together the beef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat into about 1 inch balls and fry until brown, then set off to the side to let rest.
• In a sauce pan add ingredients and keep stirring at a medium-high heat until mixture dissolves.
• Once sauce is dissolved, put cooked meat balls into a baking dish and pour sweet and sour sauce on top. Cover with lid and bake in the oven at 350°F for 30 minutes.
• when its all done, the sauce will have thickened nicely. Eat on a bed of rice with some sesame seeds on top, and Voila!

SWEET & SOUR MEATBALLS

Steps:

• MEATBALLS: Combine all ingrediants, mix.
• Shape into 1" meat balls, brown in butter over medium heat.
• Drain.
• SAUCE: Combine all ingrediants except pepper and pineapple.
• Cook until thickened and clear, stirring constantly.
• Add pineapple.
• Pour over meatballs in large casserole.
• Bake at 300 degrees for 40 minutes.
• Add green pepper 10 minutes before removing.

EASY SWEET & SOUR MEATBALLS

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!

SWEET & SOUR MEATBALLS

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.

HAWAIIAN SWEET-AND-SOUR MEATBALLS

Steps:

• Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.
• Form into 1-inch balls.
• Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.
• In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.
• Cook until thickened; stir constantly.
• Add meatballs, fruit, and peppers.
• Cook 5 minutes or until fruit is well heated.
• For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.

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.

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.

OAMC CROCKPOT SWEET & SOUR MEATBALLS

Steps:

• Label one gallon freezer bag.
• Add all ingredients. Remove as much air as possible, seal & freeze laying flat.
• Thaw overnight in fridge (set bag into a bowl in case it leaks).
• Prep Day: Dump into crockpot & cook on low for 6-8 hours or until peppers & onions are tender. Serve over rice or noodles, if desired.