Sweet And Sour Tempeh Meatballs Recipes

SWEET AND SOUR TEMPEH MEATBALLS

Steps:

• Preheat oven to 400°F. Coat a baking sheet or large cast-iron skillet with 1 tablespoon of grapeseed oil.
• Place the onion and garlic into the bowl of a food processor fitted with an S-blade. Pulse a few times until coarsely chopped. Add the tempeh and pulse a few more times until finely chopped. Add the remaining 1 tablespoon of oil, panko, milk, soy sauce and pepper. Pulse until mixed, scraping down the sides of the bowl as needed.
• Roll the mixture into 20 balls about 1 1/2 inches in diameter. Place the meatballs on the baking sheet or skillet and bake, turning twice while they bake, until golden brown, about 20 minutes.
• Place a medium saucepan over medium heat. Add the pineapple, broth, cider vinegar, brown sugar, tomato paste, soy sauce and Sriracha and stir to combine. Bring to a simmer, then lower heat to maintain the simmer and cook, stirring occasionally, for 10 minutes.
• Combine the water and cornstarch to a small bowl and whisk until smooth. Add the cornstarch mixture to the sauce and stir just until combined. Add the meatballs to the sauce and cook, stirring frequently, until sauce becomes thick and coats the meatballs, 1-2 minutes. Transfer the meatballs to a serving platter and spear with decorative toothpicks for serving.

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 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.

LANA'S SWEET AND SOUR MEATBALLS

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.

TANGY SWEET-AND-SOUR MEATBALLS

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.