Easy Sweet Sour Meatballs Recipes

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.

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 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 RECIPE

Steps:

• Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.
• In a small bowl, mix cornstarch and remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet and add Meatballs and chopped peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through.
• Stir in pineapple chunks. Serve warm over rice.

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 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:

• 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.

EASY CROCK POT SWEET AND SOUR MEATBALLS

Steps:

• If using liner, place it in a slow cooker bowl, fitting it snugly against the bottom and sides of the bowl; pull top of liner over the bowl rim.
• Place all ingredients in the slow cooker; stir gently then cover with the lid.
• Cook on low setting for 7 to 8 hours, or on high setting for 4 to 5 hours, until done.
• Carefully remove the lid to allow steam to escape.
• Serve directly from the slow cooker over rice.

EASY BAKED SWEET AND SOUR MEATBALLS

Steps:

• For the sauce - mix the cornstarch with ¼ cup water in a small bowl. Set aside.
• Add all of the remaining sauce ingredients to a small saucepan and stir over a medium heat for approximately one minute.
• Add the cornstarch mixture and stir to combine.
• Continue stirring until the mixture becomes thick and glossy- about 5 minutes. Set the sauce aside to cool.
• For the meatballs - Preheat oven to 350°F (175°C ).
• Use a food processor to make fresh breadcrumbs ( I used 4 slices of bread with crusts removed).
• Add all meatball ingredients to a medium sized mixing bowl and thoroughly mix together.
• Roll into small meatballs with your hands, using about a tablespoon of mix at a time.
• Place meatballs in a 9 x 13 baking dish and, if using as a main meal, add the optional cup of pineapple chunks if desired - Just spread them evenly around the meatballs.
• Pour the sweet and sour sauce over the meatballs , ensuring that they are all covered.
• Bake for 30 minutes and stir. Continue to bake for another 15 minutes and stir again. Check for doneness and bake longer if needed.
• Serve over rice or noodles for a main meal. Lightly sprinkle each meal with toasted sesame seeds or finely sliced green onions for presentation if desired.
• Can be served as cocktail meatballs in a single large bowl with cocktail forks or toothpicks.

SWEET AND SOUR MEATBALLS

Steps:

• Heat oven to 400°F. In large bowl, mix beef, onion, bread crumbs, milk, salt, pepper and egg. Shape mixture into thirty 1-inch meatballs. In ungreased 13x9-inch pan, place meatballs.
• Bake uncovered about 15 minutes or until meatballs are no longer pink in center and thermometer inserted in center reads 160°F.
• In 2-quart saucepan, mix meatballs and sweet-and-sour sauce. Heat to boiling over medium-high heat, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until sauce and meatballs are hot. Serve hot with toothpicks.

SIMPLE SWEET AND SOUR MEATBALLS

Steps:

• Combine all ingredients except rice in large skillet; cover.
• Cook on medium-high heat 10 min. or until meatballs and vegetables are heated through, stirring occasionally.
• Serve over rice.