SWEET AND SOUR MEATBALLS WITH PINEAPPLE
First baked in an oven and then simmered in a pineapple packed sweet and sour sauce, these meatballs are great served over rice, pasta, or as an appetizer!
Provided by Yummy Addiction
Time 50m
Number Of Ingredients 19
Steps:
- Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, eggs, bread crumbs, onion, ginger, salt, black pepper, Worcestershire sauce, and brown sugar.
- Shape into balls and arrange on the prepared baking sheet. Bake for 10-15 minutes. Set aside.
- In a large pot, add the reserved pineapple juice (if it's less than 1 cup, add some water), another 1/3 cup water, vinegar, soy sauce, brown sugar, cornstarch, ground ginger, and salt. Stir until smooth, cover, and cook until thickened.
- Add the pineapple chunks, carrot, green bell pepper and the meatballs. Toss to coat the meatballs with the sauce. Simmer for 20 minutes. Serve over the rice or pasta. Enjoy!
Nutrition Facts : Calories 412 kcal, Carbohydrate 45.6 g, Protein 26.9 g, Fat 13.3 g, Cholesterol 113.7 mg, Sodium 1017.5 mg, Sugar 27.5 g, ServingSize 1 serving
SWEET AND SOUR PINEAPPLE MEATBALLS
We love this pineapple meatball recipe!
Provided by Alisha D.
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
- Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
- Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
- Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 57.9 g, Cholesterol 78.3 mg, Fat 12.5 g, Fiber 1.4 g, Protein 16.2 g, SaturatedFat 4.3 g, Sodium 575.6 mg, Sugar 35.8 g
SWEET AND SOUR MEATBALLS WITH PINEAPPLE
I often serve these meatballs as an appetizer at parties or over steamed rice as a main entree for dinner.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield about 3 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts : Calories 328 calories, Fat 13g fat (3g saturated fat), Cholesterol 72mg cholesterol, Sodium 416mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 2g fiber), Protein 17g protein.
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.
LANA'S SWEET AND SOUR MEATBALLS
A wonderful savory meatball and sweet sauce recipe that works as a main dish, or you can use just the meatball recipe part for parties. I recommend serving over white rice.
Provided by LANAN
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
- In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
- Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
- To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
- Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
Nutrition Facts : Calories 427 calories, Carbohydrate 42.1 g, Cholesterol 124 mg, Fat 16.5 g, Fiber 2.1 g, Protein 27.4 g, SaturatedFat 6.2 g, Sodium 479.3 mg, Sugar 27.1 g
SAUCY SWEET & SOUR PINEAPPLE MEATBALLS
This dish is great as an appetizer, or add some red and green peppers and serve over rice and you have a meal. This recipe has been used in my family since I was a kid--not too sure where it came from aside from my mom. It also works very well in a crock pot if you have several hours to let the sauce sit and thicken.
Provided by Canadian Pixie
Categories Pineapple
Time 45m
Yield 46-56 small meatballs
Number Of Ingredients 14
Steps:
- Mix together all meatball ingredients until thoroughly combined.
- Form into balls. For appetizer make smaller balls, for meal make larger balls.
- Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs).
- To make sauce, mix brown sugar and cornstarch in skillet.
- Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
- Add meatballs, cover and simmer for approximately 10 minutes.
- Add peppers and simmer approximately 5 minutes more.
TANGY SWEET-AND-SOUR MEATBALLS
Tangy sauce, a green pepper and some pineapple chunks transform premade meatballs into something special. Serve them over rice for a satisfying main dish. -Ruth Andrewson, Leavenworth, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. , Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper. , Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 682mg sodium, Carbohydrate 47g carbohydrate (36g sugars, Fiber 2g fiber), Protein 11g protein.
SWEET AND SOUR PINEAPPLE MEATBALLS
A delicious appetizer that can be made a day ahead and reheated just before serving. A touch of the tropics! Posted for ZWT3
Provided by Julie Bs Hive
Categories Pork
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 19
Steps:
- MAKE MEATBALLS:.
- Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
- Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
- MAKE SAUCE:.
- Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
- Combine catsup and vinegar and stir into the onion & pepper mixture.
- Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
- Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
- Transfer to serving bowl. Garnish with chopped green onion and serve.
Nutrition Facts : Calories 595.5, Fat 28.8, SaturatedFat 9.3, Cholesterol 187.1, Sodium 1769.4, Carbohydrate 56.6, Fiber 3.9, Sugar 36.5, Protein 29.8
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