Sweet And Sour Tempeh Meatballs Food

TEMPEH MEATBALLS

Steps:

• Preheat the oven to 375ºF.
• Crumble tempeh into small bits and place in a medium pot, along with 1 tablespoon soy sauce and 1/2 cup water. Bring to a simmer and cook until all the liquid has evaporated, stirring occasionally, about 10 minutes.
• Transfer to a large bowl and add all the remaining ingredients EXCEPT for the oil. Mix until everything is evenly incorporated, then set aside for a few minutes to cool.
• Pour enough oil into a rimmed baking dish (like a quarter-sheet pan) to generously coat the bottom - about 1/4 cup.
• Form the tempeh mixture into golf ball-sized balls with your hands, and place on the baking sheet, spacing them about an inch apart.
• Bake for about 10 minutes. Then rotate the balls - either by shaking the pan or flipping with tongs - and continue baking for another 15 minutes or so, rotating the balls every 5 to 7 minutes, until they're brown all over.

SWEET AND SOUR TEMPEH MEATBALLS

Steps:

• Preheat oven to 400°F. Coat a baking sheet or large cast-iron skillet with 1 tablespoon of grapeseed oil.
• Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times until coarsely chopped. Add the tempeh and pulse a few more times until finely chopped. Add the remaining 1 tablespoon of oil, panko, milk, soy sauce and pepper. Pulse until mixed, scraping down the sides of the bowl as needed.
• Roll the mixture into 20 balls about 1 1/2 inches in diameter. Place the meatballs on the baking sheet or skillet and bake, turning twice while they bake, until golden brown, about 20 minutes.
• Place a medium saucepan over medium heat. Add the pineapple, broth, cider vinegar, brown sugar, tomato paste, soy sauce and Sriracha and stir to combine. Bring to a simmer, then lower heat to maintain the simmer and cook, stirring occasionally, for 10 minutes.
• Combine the water and cornstarch to a small bowl and whisk until smooth. Add the cornstarch mixture to the sauce and stir just until combined. Add the meatballs to the sauce and cook, stirring frequently, until sauce becomes thick and coats the meatballs, 1-2 minutes. Transfer the meatballs to a serving platter and spear with decorative toothpicks for serving.

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:

• 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:

• 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.

EASY SWEET-AND-SOUR MEATBALLS

Steps:

• Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

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-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.