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 SPICY MEATBALLS
Provided by Trisha Yearwood
Categories appetizer
Time 35m
Yield 30 meatballs
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Fit a baking sheet with a wire rack and lightly spray with cooking spray.
- Place the ground beef and pork in a large bowl. Add the diced jalapeños, breadcrumbs, granulated garlic, egg, onion, 1 tablespoon pepper jelly and some salt and pepper and gently fold this mixture together.
- Using a small scoop, roll a tablespoon of the meat mixture into a ball. Place on the prepared wire rack and repeat until all of the meat has been shaped into balls. Roast the meatballs until slightly browned, about 25 minutes.
- Meanwhile, make the glaze. Combine the bloody mary mix, pomegranate juice, light brown sugar and remaining pepper jelly (about 3/4 cup) in a small saucepot. Boil over medium heat, stirring occasionally, until the jelly has dissolved and the sauce has reduced slightly, about 5 minutes. Turn off the heat and pour into a large mixing bowl to cool. (The glaze will thicken as it cools.)
- Transfer the hot meatballs to the large bowl with the glaze and gently toss until evenly coated. Transfer to a serving platter and garnish with the pomegranate seeds.
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 SOUR MEATBALLS
Provided by Patrick and Gina Neely : Food Network
Time 1h5m
Yield 38 meatballs
Number Of Ingredients 16
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 23
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 RECIPE
These Sweet and Sour Meatballs are made with frozen meatballs and pineapple chunks and are covered in a DELICIOUS homemade sweet and sour sauce!! It's the perfect appetizer or dinner idea served over rice or noodles.
Provided by Lil' Luna
Categories Appetizer Main Course
Time 19m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 298 kcal, Carbohydrate 35 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 42 mg, Sodium 298 mg, Sugar 30 g, ServingSize 1 serving
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.
PATRICIA'S SWEET N SOUR MEATBALLS
This is a recipe my host mum and dad in New Zealand prepared for us for dinner. Delish! They taste even better the second day. In my opinion, they are more sweet than sweet and sour, but still very good. The original recipe also called for 2 T black sauce, but I had no idea what that ingredient actually was, so I left it out. Prep and cooking time is approximate.
Provided by LadyNomad
Categories Meat
Time 35m
Yield 30 meatballs, 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Mix together ingredients for meatballs and roll into small balls.
- Brown meatballs in a large skillet.
- Combine ingredients for sauce and pour over meatballs in skillet.
- Bring to a boil and cook until meatballs are fully cooked (internal temperature of 160° Fahrenheit/71° Celsius).
- Serve with rice or baked potatoes to soak up the extra sauce.
Nutrition Facts : Calories 909.7, Fat 39.6, SaturatedFat 11, Cholesterol 112.1, Sodium 5061.8, Carbohydrate 109.7, Fiber 5.2, Sugar 46.9, Protein 30.6
EASIEST SWEET AND SOUR MEATBALLS
I first tasted these tasty little meatballs at my friend Shirley's house party over 30 years ago. I asked for the recipe and have been making them ever since, sometimes serving them as an appetizer and other times as a meal.
Provided by Maggie in Florida
Categories Meat
Time 45m
Yield 24 36, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Mix chili sauce, grape jelly, and lemon juice in a medium sized saucepan.
- Sprinkle sugar over all and stir well.
- Cook till mixture liquifies.
- Form little meatballs (about one inch in diameter or larger, if you prefer) and drop into sauce, making sure you don't splash as it will be hot. (If you moisten your hands with water or oil the meat will not adhere to your hands as readily). Cover.
- Cook for 1/2 hour, but after 15 minutes, taste sauce and adjust, if necessary.
- These can be served with their sauce on a bed of noodles, or placed on a platter with tootpicks for appetizers without their sauce.
- Very tasty, easy and quick to make.
Nutrition Facts : Calories 492.8, Fat 15.3, SaturatedFat 6.2, Cholesterol 98.3, Sodium 1002.6, Carbohydrate 54.6, Fiber 4.5, Sugar 37.9, Protein 32
SWEET 'N' SOUR MEATBALLS
From my collection of handwritten recipes. This recipe is for using the Freezer Meatballs that I posted on here earlier. Thaw a package (12) of meatballs prior to making these.
Provided by CJAY8248
Categories Meat
Time 25m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, combine all ingredients except bell pepper, pineapple, and meatballs; mix well. Cook over medium heat, stirring frequently, until sauce thickens. Reduce heat. Add pepper, pineapple and meatballs; simmer uncovered 10 minutes or until heated through. Serve over rice or with toothpicks.
Nutrition Facts : Calories 232.4, Fat 0.2, Sodium 327.9, Carbohydrate 60.2, Fiber 1.8, Sugar 52.3, Protein 1
SWEET 'N SOUR MEATBALLS
I like to serve this to friends for a casual weekend dinner. I prefer to serve them with mashed potatoes, but you can serve them as an appetizer as well. I got this from Taste Of Home magazine.
Provided by keen5
Categories Meat
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, combine the eggs, onion, bread crumbs and salt.
- Crumble beef over mixture and mix well.
- Shape into 1-1/2" balls.
- In a large skillet, brown meatballs in batches in oil.
- Transfer to a greased 13"x9"x2" baking dish.
- In a saucepan, combine the sauce ingredients.
- Bring to a boil over medium heat, stirring until cookie crumbs are dissolved.
- Pour over meatballs.
- Bake uncovered at 350 degrees for 40-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 546.9, Fat 24.3, SaturatedFat 8.1, Cholesterol 156.4, Sodium 1185.4, Carbohydrate 54.2, Fiber 1.7, Sugar 34, Protein 27.6
SWEET 'N' SOUR MEATBALLS
When we entertain friends for Sunday dinner, I frequently serve these tangy meatballs. Everyone loves the distinctive sauce, but they're often surprised to learn it is made with gingernsaps. -Melody Mellinger, Myerstown, Pennsylvania
Provided by Allrecipes Member
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- In a bowl, combine the eggs, onion, bread crumbs and salt. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches in oil. transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
- In a saucepan, combine the sauce ingredients. Bring to a boil over medium heat, stirring until cookie crumbs are dissolved. Pour over meatballs. Bake, uncovered, at 350 degrees F for 40-45 minutes or until meat is no longer pink.
Nutrition Facts : Calories 653.7 calories, Carbohydrate 54.3 g, Cholesterol 166.2 mg, Fat 37.4 g, Fiber 1.8 g, Protein 25.4 g, SaturatedFat 13.8 g, Sodium 1072.9 mg, Sugar 34.2 g
SWEET 'N SOUR MEATBALLS
This recipe is ultra simple and quick to prepare. I bit spicy, thanks to the Chili sauce. Two pounds of meat will yield approximately 60 appetizer-size mealballs. I have not included my meatball recipe below because I've never measured the ingredients. However, what I do is crush up some Ritz crackers, add two beaten eggs, salt, pepper, onion and/or garlic powers.....all to-taste. Whatever your favorite recipe is will work well here. If you're serving them as an entre', serve over (or with) wide egg noodles.
Provided by dojemi
Categories Meat
Time 40m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- In a large add the chili sauce and heat on low flame.
- Add the jelly when sauce is warm enough to melt it.
- Make meatballs (any size your prefer) and add to sauce.
- Cook over medium heat until the meatballs are cooked through and the sauce thickens (about 20 minutes).
- NOTE: Sauce will decrease as it cooks so if you're serving as an entre', and need extra for the noodles, double the chili and jelly.
Nutrition Facts : Calories 193.8, Fat 9.1, SaturatedFat 3.6, Cholesterol 41.1, Sodium 347.9, Carbohydrate 15.1, Fiber 1.5, Sugar 10.1, Protein 11.8
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