Tim Shun Yok Kow Sweet And Sour Meat Balls Food

TIM-SHUN-YOK-KOW SWEET AND SOUR MEAT BALLS

Steps:

• Mix egg, flour, 1 teaspoon salt and pepper into a batter.
• Form 16 balls out of the ground beef.
• Dip balls into batter; place on a plate.
• Heat oil in skillet; fry meat balls until browned.
• Remove balls.
• Add 1/3 cup chicken broth, pineapple, and peppers to pan.
• Cook over low flame 10 minutes.
• Add balls.
• Blend the cornstarch, rice vinegar, sugar, soy sauce, and 2/3 cup chicken stock together; pour over balls and cook until thick.

SWEET AND SOUR MEATBALLS

Steps:

• Using hands, combine ground beef, spring onions, breadcrumbs, garlic, oyster sauce,egg, sesame oil,sesame seeds and five spice powder.
• Mix well.
• Shape tablespoons of mix into balls, place onto an oven tray.
• Cover and refrigerate 30 minutes.
• Shallow fry meat balls in hot oil, in batches until browned all over, drain on paper towels.
• Transfer to an oven tray brushing with 1/2 cup of sweet and sour sauce.
• Cook in moderate oven for about 10 minutes, or until balls are cooked through.
• To serve, insert a toothpick into each ball with a small thin lime slice.
• Serve with remaining sweet and sour sauce.

SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)

Steps:

• In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
• Knead above for at least two minutes to insure proper marination, form into even sized balls.
• Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
• Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
• When mixture reaches boiling point add the meatballs and heat through.
• Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
• NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
• I also find cooking the carrots separately and then adding, assures they don't get overcooked.