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.
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
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
This is a recipe my mom made for years and years. I've made it for parties as well as when I've had company over for supper. Everyone loves these meatballs. These meatballs are made without the addition of pineapple.
Provided by Pamma Lamma
Categories Meat
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 15
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 'N' SOUR APPETIZER MEATBALLS
Since a friend shared this recipe with me several years ago, I've fixed it many times. The tangy meatballs also make a great main dish served with potatoes.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels., In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.
Nutrition Facts :
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
AIR FRYER SWEET-AND-SOUR MEATBALLS
The secret to these meatballs, made easier with the air fryer, lies in its tasty glaze. Swedish lingonberry jam, balsamic vinegar, and chili sauce are cooked down into sauce that is equal parts sweet, spiced, and sour.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 to 26 meatballs
Number Of Ingredients 11
Steps:
- Make the meatballs: Preheat an air fryer to 375˚ F. Mix the ground beef, panko, milk, egg, onion, rosemary, salt and pepper in a large bowl until well combined. Roll the mixture into 24 to 26 two-inch meatballs.
- Working in batches, arrange the meatballs in the air fryer basket. Cook until browned and cooked through, about 8 minutes.
- Make the sauce: Whisk the jam, chili sauce and balsamic vinegar in a small saucepan. Cook over medium-high heat until thickened, 6 to 8 minutes. Toss the meatballs in the sauce.
TANGY SWEET-AND-SOUR MEATBALLS
Tangy sauce, a green pepper and some pineapple chunks transform premade meatballs into something special. Serve them over rice for a satisfying main dish. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
APPETIZER SWEET AND SOUR MEATBALLS
Make and share this Appetizer Sweet and Sour Meatballs recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Meatballs
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Cook first 4 ingredients together slowly until the cranberry sauce has dissolved.
- Soak the bread in water until it is soggy but not overly soggy. Remove and place in a mixing bowl.
- Add the meat, salt/pepper, and egg. Mix very well. Form into small balls.
- Add them to the pan of liquid cranberry sauce. Simmer for about 40 minutes or until done. Place them on a chafing dish and serve with toothpicks.
Nutrition Facts : Calories 116.3, Fat 0.8, SaturatedFat 0.2, Cholesterol 18.6, Sodium 150, Carbohydrate 27.1, Fiber 0.9, Sugar 23.8, Protein 1.4
HAWAIIAN SWEET-AND-SOUR MEATBALLS
Make and share this Hawaiian Sweet-And-Sour Meatballs recipe from Food.com.
Provided by Pamela
Categories Pineapple
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1428, Fat 123.4, SaturatedFat 51, Cholesterol 261.6, Sodium 926.5, Carbohydrate 60.7, Fiber 2.5, Sugar 44.7, Protein 19
SWEET 'N' SOUR MEATBALLS
I was having a craving for meatballs over rice and when I went through my usual recipesI was missing one ingredient or another, either pineapple chunks, or green peppers,cranberry sauce, sour cream, jelly, this ingredient or that ingredient...gee I felt like poor old mother hubbarb that day!!!! So I went on the internet in search of a "simpler" recipe...this is what I found and it was very very tasty & easy,and needless to say, great for when you are short on ingredients and due for your next grocery order!!(Actually , even for this recipe,I was out of onions too, which is why I used onion soup mix!!) My hubby even really liked it quite a bit, sometimes less is more! It ended up a keeper that I will make even when I do have a fully stocked kitchen! HA!
Provided by Rhonda J
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl, combine beef, egg, onion, breadcrumbs, salt& pepper (I also added in some garlic powder, oregano & parsley).
- Roll into balls 1-1 1/2 inches in size.
- In large skillet saute meatballs over medium heat until browned on all sides.
- In medium bowl, mix together water, vinegar, ketchup, cornstartch,brown sugar& soya sauce.
- Pour over cooked meatballs,allow sauce to thicken, heating just until sauce starts to bubble.
- Serve over white rice.
Nutrition Facts : Calories 643.4, Fat 19.8, SaturatedFat 7.4, Cholesterol 123.6, Sodium 1146.4, Carbohydrate 87.8, Fiber 1.9, Sugar 63.2, Protein 28.1
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