Forevermamas Sweet And Sour Meatballs Asian Style Recipes

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SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)



Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs) image

This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.

Provided by Gerry

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb ground beef (I use all ground beef)
1/2 lb ground pork
1 teaspoon white sugar
1/8-1/4 teaspoon black pepper
1 teaspoon dried ginger
3 teaspoons soy sauce
2 tablespoons tapioca starch or 2 tablespoons cornstarch
1 small onion, chopped fine (best minced or grated)
1/4 cup water chestnut, chopped fine (optional)
1/3 cup white vinegar
3/4 cup white sugar (You may wish to use less)
2 3/4 ounces tomato paste
1 tablespoon tapioca starch or 1 tablespoon cornstarch
1 cup water (I use the drained juice from one 19 ounce can of pineapple chunks plus water to equal one cup)
1 cup pineapple chunk, drained (I use one 19 ounce can of pineapple chunks)
1 green pepper, cut into small squares
1 red pepper, cut into small squares (optional)
1 carrot, cut into thin slices (I use more ...about 4)

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.

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