3-INGREDIENT SWEET AND SOUR MEATBALLS
There are two rules a good meatball needs to follow: number one, it needs to be super tender. And number two, it needs to be coated in a delectable sweet and tangy sauce. Luckily for all of us, these sweet and sour meatballs are sticklers for rules. Plus, you barely have to lift a finger to make these 3-ingredient bites. Don't thank us, thank your slow cooker. Just place frozen meatballs in the slow cooker and pour in a two-ingredient sauce. These hearty (and ridiculously easy) sweet and sour meatballs are pretty much the perfect party appetizer.
Provided by Girl Who Ate Everything
Categories Appetizer
Time 4h
Yield 15
Number Of Ingredients 3
Steps:
- Pour meatballs into a slow cooker. Combine jelly and chili sauce in a small bowl and pour over meatballs.
- Cook on low for 3-5 hours or until meatballs are heated through.
- Serve with toothpicks.
Nutrition Facts : Calories 264.9, Carbohydrate 26.2 g, Cholesterol 42.9 mg, Fiber 1.7 g, Protein 11.1 g, SaturatedFat 4.6 g, ServingSize 1 Serving, Sodium 353.5 mg, Sugar 17.7 g
SWEET AND TANGY MEATBALLS
Sweet and tangy meatballs are a classic party appetizer that's perfect for your next big gathering, easy to prep in the oven or slow cooker.
Provided by Meghan Yager
Categories Meatballs
Time 3h15m
Number Of Ingredients 11
Steps:
- Combine ground beef, breadcrumbs, eggs, onion, garlic, salt, pepper, and chili powder in a large bowl until well-combined.
- Form the meat into 50 equally-sized balls, using a rounded teaspoonful for each.
- Add oil to a large skillet and heat over medium-high heat, or add to your slow cooker and turn on the SEAR setting. Once hot, lightly brown the meatballs in batches. Transfer to a large plate after they brown.
- Add ketchup or chili sauce and jelly to a medium saucepan over medium heat. Bring to a boil. Pour about 2/3 cup of the sauce into the bottom of a Dutch oven or Crock-Pot insert, spreading to coat the bottom in an even layer. This can also be done on the SEAR setting in your slow cooker.
- Add one-third of the meatballs to the bottom of the pan or insert. Top with another 2/3 cup of sauce. Add another third of the meatballs on top, followed by another 2/3 cup of sauce. Finish with the remaining meatballs and top with remaining sauce.
- If you are using a Dutch oven, cover and cook on low heat for 3 hours, until sauce has thickened and meat is cooked through.
- If you are using a slow cooker, set to low and cook for 2-3 hours, until sauce is very thick and beef is cooked through.
- Serve immediately on a platter with toothpicks.
Nutrition Facts : ServingSize 2-3 meatballs, Calories 217 calories, Sugar 20.4 g, Sodium 489.5 mg, Fat 8.8 g, SaturatedFat 3 g, TransFat 0.4 g, Carbohydrate 24.3 g, Fiber 0.3 g, Protein 9.5 g, Cholesterol 49.4 mg
SWEET 'N' SASSY MEATBALLS
When Dawn Onuffer, Crestview, Florida, declares, "The buffet is open," guests make a beeline for the meatballs. "The combination of lean turkey, sausage, chili sauce and preserves is scrumptious!"
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield about 4 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls. , Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink. , In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.
Nutrition Facts : Calories 42 calories, Fat 2g fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 179mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
SWEET AND SPICY MEATBALLS
Provided by Kardea Brown
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Mix the meats, panko, egg, garlic, onion, paprika, salt and pepper in a large bowl with your hands until completely combined. Scoop mixture into heaping tablespoons, then roll into neat balls. Transfer to a 9-by-13-inch baking dish. Bake until cooked through, 25 to 30 minutes.
- Add pepper jelly, orange juice and soy sauce to a small pan. Cook over medium-high heat until it simmers, then remove from the heat. Pour jelly sauce over the meatballs and toss to coat.
SWEET AND SASSY MEATBALLS
I found this recipe on Taste of Home and tweaked it a bit to fit the tastes of my famiy. My co-workers loved them as well.
Provided by Sheri Mullins
Categories Meat Appetizers
Time 55m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, combine the eggs, Worcestershire sauce, A-1 Steak sauce and 2 tablespoons chili sauce.
- 2. Stir in the bread crumbs, oatmeal, onion, garlic powder, salt and pepper.
- 3. Add cheese and crumble turkey and sausage (or beef) over mixture and mix well. Shape into 1-in. balls
- 4. Place on a cookie sheet coated with cooking spray. Bake at 375° for 15-20 minutes or until meat is no longer pink.
- 5. In a large bowl, combine apricot preserves and the 1 cup of remaining chili sauce. Add meatballs and toss gently.
- 6. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.
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.
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 SASSY MEATBALLS
Make and share this Sweet and Sassy Meatballs recipe from Food.com.
Provided by Chef mariajane
Categories Meat
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Orange Puree: In a medium saucepan over medium-high heat, combine sweet potato and carrots and enough cool water to cover the vegetables. Bring to a boil and cook for about 20 minutes or until the carrots are very tender.
- Drain vegetables, then transfer them to a food processor. Add 2 tablespoons of the water.
- Purée on high until very smooth. Stop as needed to scape sides of bowl. If needed, add another tablespoon of water to ensure a smooth consistency.
- The purée can be refrigerated for up to 3 days, or frozen in 1/4 cup portions for up to 3 months.
- Meatballs: Heat oven to 350°F Use oil to coat a rimmed baking sheet. In a large bowl, whisk together egg, garlic, ginger, orange purée, jam, ketchup, salt and wheat germ. Add ground meat and mix with your hands until well combined.
- Using damp hands, pinch off large tablespoons of the meat mixture and gently shape into balls. Arrange meatballs on prepared baking sheet. Bake for 10 minutes, then use a spatula to flip meatballs and cook for another 10 minutes or until browned.
Nutrition Facts : Calories 440.1, Fat 21.6, SaturatedFat 6.3, Cholesterol 126.6, Sodium 377.1, Carbohydrate 31.6, Fiber 5.3, Sugar 10.1, Protein 30.5
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 SASSY SAUCE
I've used this sauce on chicken and meatballs. Makes quite a bit, so the leftovers can be refrigerated for about a week. Kids love it.
Provided by Bunsby
Categories Sauces
Time 11m
Yield 3 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients in 8 cup glass measure cup and microwave, uncovered on high for 5- 6 minutes.
- Good on meatballs and chicken.
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.
EASY SWEET-AND-SOUR MEATBALLS
The already prepared meatballs make this a very easy and quick supper. You can use your own homemade meatballs or store-bought if you're in a pinch. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 330 calories, Fat 15g fat (7g saturated fat), Cholesterol 24mg cholesterol, Sodium 572mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 2g fiber), Protein 9g protein.
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