Sweet Sour Meatballs Recipe 55 Food

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

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.

SWEET AND SOUR MEATBALLS

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!

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:

• 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 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:

• 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:

• 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 & SOUR MEATBALLS

Steps:

• Preheat oven to 400°F.
• Mix together ground beef, milk, onion soup and Worcestershire sauce.
• Roll into tiny meatballs and place on a cookie sheet.
• Bake in preheated oven for about 20 minutes.
• Remove from oven and drain.
• Place meat balls in a crock pot.
• Sauce-----------.
• Mix together the catsup and brown sugar and pour over the meatballs.
• Heat until hot and serve.

SWEET AND SOUR MEATBALLS

Steps:

• bake your meatballs, add to crock pot with remaining ingredients on low.
• easy as 1-2-3.
• enjoy.

SWEET & SOUR MEATBALLS

Steps:

• Heat chili sauce and jelly in saucepan over medium heat until jelly dissolves.
• Heat meatballs in the microwave according to package directions.
• Add meatballs to sauce. Heat through.
• If desired add drained pineapple to meatballs and sauce prior to serving.

SWEET & SOUR MEATBALLS

Steps:

• Place meatballs, peppers and mango in Actifry pan.
• Whisk water, ketchup, mustard, maple syrup, vinegar, onion, garlic and cornstarch. Add to Actifry pan.
• Cook for 20 minutes or until meatballs are cooked through and sauce is thickened (add more water if sauce becomes too thick). Garnish with coriander if desired.

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:

• Combine meat, egg, salt, pepper, 1 tablespoons cornstarch, and onion (I use a kitchenaid mixer).
• Shape into 1 1/2 inch balls.
• Brown in oil in a heavy skillet.
• Transfer to a crock pot.
• Mix sauce ingredients: vinegar, sugar, soy sauce and corn starch in a small bowl.
• Pour over meatballs.
• Cook on low 6-8 hours or high 2-4, depending how thick you want the sauce, stirring several times.
• During the last 30 minutes of cooking, add the undrained pineapple and pineapple juice.
• Serve over rice.

SWEET & SOUR MEATBALLS

Steps:

• MEATBALLS: Combine all ingrediants, mix.
• Shape into 1" meat balls, brown in butter over medium heat.
• Drain.
• SAUCE: Combine all ingrediants except pepper and pineapple.
• Cook until thickened and clear, stirring constantly.
• Add pineapple.
• Pour over meatballs in large casserole.
• Bake at 300 degrees for 40 minutes.
• Add green pepper 10 minutes before removing.