MEATBALLS IN PLUM SAUCE
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
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.
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
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 PLUM MEATBALLS
I made this one morning to be a make-ahead dinner for my family, and it ended up in the refrigerator over night and then eaten the next day due to someone just having to eat out that night at their favorite resturaunt (mom! lol). It was perfectly fine though and the next night that we got to have them they were GREAT. I would almost recommend you let them sit the refrigerator for a while. It's like the marinate when they do.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together all of the meatball ingredients.
- Shape into 1-inch balls and set aside.
- In a small bowl, stir together all of the sauce ingredients and set aside.
- Heat a wok or large sauce pan on medium-high with just a little oil in it.
- Saute/stir fry the meatballs until all browned.
- Pour the sauce over them and cook on low heat for 3 minutes.
- Serve over rice for pour into a bowl, cover and refrigerate until needed.
ASIAN SWEET AND SOUR MEATBALLS
East meets West when an American party favorite is infused with Asian flavor.
Yield about 40 meatballs 10 servings of 4 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (205°C). Finely chop water chestnuts and gingerroot using Food Chopper. Slice green onions with Chef's Knife. Combine turkey, bread crumbs, water chestnuts, 1/2 teaspoon (2 mL) of the gingerroot, green onions, soy sauce and garlic in Classic Batter Bowl; mix gently but thoroughly. Using Small Scoop, shape meat mixture into balls; place in a single layer in Deep Dish Baker. Bake 15 minutes; remove from oven. Remove juices from baker using Baster and discard.Meanwhile, combine preserves, chili sauce and remaining 1/2 teaspoon (2 mL) gingerroot; pour over meatballs and mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir before serving.
Nutrition Facts :
SWEET AND SOUR MEATBALLS WITH PLUM
I made this up when I had very little grape jelly left and I was in the mood for sweet and sour meatballs . I looked at a bunch of recipes and then I made up my own using items that i has on hand. I like this recipe better than the ones with grape jelly. This makes about 6-8 servings as an entree and about 12 as an appetizer.
Provided by petlover
Categories Meat
Time 1h15m
Yield 25 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1.Mix ground beef, egg, onion, seasoning salt and pepper together.
- 2. Form into walnut sized balls. If the mix falls apart easily , add some more bread crumbs. If the mix is too dry then add a bit of water. This makes about 25 meatballs.
- 3. Heat olive oil in pan over medium. Saute the meatballs turing as needed so that the meatballs are browned on both sides and cooked through. Set aside meatballs.
- 4. In a crock pot, on high setting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger and pepper. Mix well.
- 5. Add the meatballs into the sauce. Simmer on high for at least 1 hour ( more is better). Stir as needed.
- 6. Serve over white rice as an entree or with toothpicks as an appetizer.
Nutrition Facts : Calories 407.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 86.8, Sodium 1148.7, Carbohydrate 42.3, Fiber 5.2, Sugar 23.1, Protein 18.6
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
SWEET AND SOUR MEATBALLS
A family favorite sweet and sour meatballs. Great pot luck recipe; keep warm in a crockpot on low. Recipe can be doubled. Cook, cool and freeze half.
Provided by foodtvfan
Categories Meat
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 12
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
Delicious! My mom has made them ever since I can remember--passed down from my gramma. Not too sour and not to sweet, they sure hit the spot!
Provided by Elephant.Shoes
Categories Meat
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
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!
ASIAN MEATBALLS WITH PLUM SAUCE
Two-flavor meatballs with a delicious sweet-sour sauce that is to die for. Serve over rice or have as cocktail meatballs, whichever you prefer.
Provided by PalatablePastime
Categories Chicken
Time 40m
Yield 36-48 meatballs
Number Of Ingredients 14
Steps:
- Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
- Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
- Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
- Top with lid and simmer 10-15 minutes over low heat.
- Serve with hot steamed rice, if desired.
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
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