Sweet And Sour Sauce For Meatballs 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:

• 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 IN SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
• Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
• Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 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 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:

• 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.

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 SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

20 HOMEMADE SAUCES FOR MEATBALLS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a meatball sauce in 30 minutes or less!

SWEET AND SOUR PORK MEATBALLS

Steps:

• Combine the pork, breadcrumbs, seasonings and egg yolk in a large bowl.
• Mix until combined. With damp hands, form the mixture into meatballs (I make mine just smaller than golf balls).
• In a large skillet or frying pan, cook the meatballs in a splash of oil until golden brown on all sides. Remove from the heat and set aside.
• Whisk the cornstarch, ketchup, soy sauce, brown sugar, vinegar and water together.
• Pour into the same pan you used for the meatballs. Allow to simmer gently until thickened and smooth.
• Add the meatballs to the sauce and cook for 2-3 minutes, until the meatballs are golden and sticky.
• Serve the meatballs and sauce over rice or noodles and garnish with spring onion.

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:

• Preheat your oven to 375 °F
• Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
• Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
• Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don't dry out as quickly.
• Pop them into the 375 degrees oven and start them cooking.
• After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
• Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
• Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
• When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it's far better safe than sorry!
• I love sweet and sour meatballs on rice, especially bad-for-you, white rice! Serve with the side of your choice.

KITTENCAL'S PORCUPINE MEATBALLS IN SWEET AND SOUR TOMATO SAUCE

Steps:

• For the meatballs; mix the ground beef with ingredients stated in the recipe.
• Mix in 1-1/2 cups instant uncooked rice.
• Shape into about 1-1/4--inch balls or as desired, then place onto a plate.
• For the sauce; in a pot heat oil over medium-high heat.
• Add in onion, oregano and basil; cook stirring for about 3-4 minutes or until softened.
• Add in garlic and chili flakes; cook stirring for 2-3 minutes.
• Add in all remaining sauce ingredients; bring to a simmer stirring over medium heat until well combined.
• Place the meatballs into the simmering sauce; bring back to a simmer (do not stir the sauce for at least 25 minutes or the meatballs will break apart).
• Reduce heat to low or to a low simmer and cook uncovered for about 1-1/2 to 2 hours stirring frequently after the 25-30 minutes of cooking time.
• Adjust the brown sugar and vinegar amounts if needed, then season with more salt and black pepper.

SWEET & SOUR MEATBALL SAUCE

Steps:

• Mix beef, bread crumbs, egg and spices.
• Shape into 50 meatballs.
• Place in 13x9x2 baking pan.
• Broil until brown, turning once.
• Spoon off excess fat.
• In saucepan cook green pepper and onion in butter or margarine until tender-crisp.
• Stir in remaining ingredients.
• Pour over meatballs.
• Cover with foil and bake at 350 for 20 minutes.
• Place in fondue or chafing dish to serve.
• OR,.
• Place meatballs in crockpot, pour sauce over and heat on low for 3-4 hours.
• May be served directly from crockpot.

SWEET AND SOUR MEATBALLS

Steps:

• Marinate ground pork with a small pinch of salt, soy sauce and sesame oil.
• Chop green onion, garlic and ginger, and then soak with 3 tablespoons of water.
• In another bowl, mixing all ingredients for sweet and sour sauce.
• Add the ginger, green onion and garlic water in the ground pork by three batches. Stir in one direction until the pork absorbs the water completely after each adding.
• Place around 3 teaspoons of cornstarch in the mixture and continue stirring for 2-3 minutes until the pork becomes slightly sticky and present a paste like texture.
• Shape them into balls (mine is around 4cm- 5cm in diameter). Pat them several times between the two palms so the balls will become dense enough. If you feel the pork is slightly sticky, coat your hand with clean water or wear a plastic glove.
• Heat up around 4 tablespoons of cooking oil in wok (we will exclude some of them after frying the meatballs, so do not be scared about the oil amount); place the balls in to fry. Let them stay here for a while and turn over from time to time. Fry until both sides get golden brown. Be gentle and do not break them. Transfer the meatballs out and pour the extra oil out too.
• Pour sweet and sour sauce mixture to the wok and wait, heat until boiling. Return the meatballs to coat with the sauce. Continue heating about 1-2 minutes until the sauce is thickened and well coated on the balls. Transfer out and serving with steamed rice. Garnish green onion if you prefer.

SIMPLE SWEET AND SOUR MEATBALLS

Steps:

• Combine all ingredients except rice in large skillet; cover.
• Cook on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.
• Serve over rice.

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:

• 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.

SWEET AND SOUR MEATBALLS

Steps:

• Make the sauce by whisking all ingredients together. "You might have some left over. Keep it you can use it later for something else".
• Mix ingredients together for the meatballs.
• Roll them into small balls.
• Fry in hot oil until nicely browned.
• Remove meatballs from skillet and put meatballs in a casserole or baking dish.
• Pour sweet and sour sauce over meatballs.
• Bake 30 minutes at 350 degrees.