Sweet And Sour Meatballs Recipe 435 Food

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

Steps:

• Preheat the oven to 350 degrees F.
• For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs.
• For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish.
• Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks.

SWEET AND SOUR MEATBALLS II

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.

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 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:

• 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 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:

• Combine meat, egg, salt, pepper, 1 tablespoons cornstarch, and onion (I use a kitchenaid mixer).
• Shape into 1 1/2 inch balls.
• Brown in oil in a heavy skillet.
• Transfer to a crock pot.
• Mix sauce ingredients: vinegar, sugar, soy sauce and corn starch in a small bowl.
• Pour over meatballs.
• Cook on low 6-8 hours or high 2-4, depending how thick you want the sauce, stirring several times.
• During the last 30 minutes of cooking, add the undrained pineapple and pineapple juice.
• Serve over rice.

SWEET AND SOUR MEATBALLS

Steps:

• Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
• Prepare finely minced onion in a food processor. Add to crumbs in bowl.
• Add hamburger to crumbs and onion.
• Add salt and pepper and poultry seasoning to taste.
• Mix egg and canned milk together.
• Add egg mixture to meat mixture until it is quite moist.
• Add a little more canned milk if necessary.
• Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
• Dampen hands with cold water during rolling, if necessary.
• Place cornstarch in a shallow bowl or pie plate.
• Roll each meatball in cornstarch.
• Place coated meatballs on wax paper.
• Fry meatballs in hot oil until brown and hard looking.
• Drain well on a double layer of paper towelling on a cookie sheet.
• If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
• Freeze. Bag, label and date.
• To continue with recipe, combine sauce ingredients in a large pot.
• Add additional consommé for less sweetness.
• Heat sauce until hot.
• Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.

SWEET AND SOUR MEATBALLS

Steps:

• Drain pineapple; reserve liquid.
• In a large saucepan, stir together pineapple liquid, syrup, and vinegar. Add meatballs. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
• Remove seeds from sweet peppers and cut into 3/4-inch pieces. Add to meatballs. Simmer, covered, for 5 minutes.
• In a bowl, stir together water, cornstarch and salt until smooth. Stir into meatball mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly.
• Stir in pineapple chunks; heat through.
• Serve over hot cooked noodles or rice.
• Makes 4 servings.

SWEET AND SOUR MEATBALLS

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.