Sweet And Sour Meatballs Iii Recipes

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 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 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:

• 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 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 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 III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

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!

SWEET AND SOUR MEATBALLS

Steps:

• Combine first 9 ingredients thoroughly.
• Form into 3/4" meatballs.
• Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
• DO NOT PRECOOK MEATBALLS.
• Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
• Stir until smooth and heat to boiling, stirring frequently.
• Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
• If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
• Adjust sauce seasoning with salt and paper to taste.
• Serve hot in a chafing dish or keep warm in a small crockpot.

SWEET AND SOUR MEATBALLS III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

SWEET AND SOUR MEATBALLS

Steps:

• Mix all the ingredients for the meatballs together.
• Roll into small balls and bake in the oven for 30 minutes at 400 degrees.
• Mix all the ingredients for the sauce together and heat on top of the stove (medium heat) until the tastes are blended.
• (Onions will not be thoroughly cooked) Drain meatballs well and pour sauce over meatballs in roasting pan.
• Cover and bake in the oven for 1-1 1/2 hours at 300 degrees.
• The smell is delicious as they are cooking.
• ENJOY.

SWEET AND SOUR MEATBALLS III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.