SWEET AND SOUR MEATBALLS
Sweet and Sour Meatballs - the best meatballs ever with sweet and sour sauce. These meatballs are so good you'll want them everyday!
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 16
Steps:
- Combine the ground pork or chicken with ginger, garlic, five-spice powder (if using), sesame oil, pepper and salt. Stir to combine well. Wet both hands with some water and shape into 24 meatballs. Set aside.
- Heat up a wok or skillet with some oil, pan-fry the meatballs until they turn light to golden brown. Drained them on a plate lined with paper towels.
- Clean the wok or skillet. Heat it up with a little bit oil. Add the onion and do a few quick stirs. Add the sweet and sour sauce and cook it until it's thickened, then add the meatballs. Stir to coat well with the sauce. Dish out and serve immediately.
Nutrition Facts : Calories 363 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 82 milligrams cholesterol, Fat 26 grams fat, Fiber 1 grams fiber, Protein 20 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 3 people, Sodium 394 milligrams sodium, Sugar 8 grams sugar
SWEET AND SOUR MEATBALLS II
I got this recipe from my mother-in-law shortly after I was married. Now it is a favorite of our kids. I like to serve it over rice.
Provided by Cathy
Categories Main Dish Recipes Meatball Recipes
Time 20m
Yield 5
Number Of Ingredients 11
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.
Nutrition Facts : Calories 601 calories, Carbohydrate 70.5 g, Cholesterol 114.4 mg, Fat 26.3 g, Fiber 1.5 g, Protein 20.4 g, SaturatedFat 10.4 g, Sodium 878.1 mg, Sugar 50.7 g
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 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
Bottled sweet-and-sour sauce is the easy glaze for homemade meatballs.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 30
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix beef, onion, bread crumbs, milk, salt, pepper and egg. Shape mixture into thirty 1-inch meatballs. In ungreased 13x9-inch pan, place meatballs.
- Bake uncovered about 15 minutes or until meatballs are no longer pink in center and thermometer inserted in center reads 160°F.
- In 2-quart saucepan, mix meatballs and sweet-and-sour sauce. Heat to boiling over medium-high heat, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until sauce and meatballs are hot. Serve hot with toothpicks.
Nutrition Facts : Calories 45, Carbohydrate 4 g, Cholesterol 15 mg, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Meatball, Sodium 75 mg, Sugar 2 g, TransFat 0 g
SWEET-AND-SOUR MEATBALLS
Provided by Anita Hacker
Categories Beef Quick & Easy Raisin Celery Fall Parsley Bon Appétit Los Angeles California
Yield Makes about 25
Number Of Ingredients 12
Steps:
- Combine ground beef, breadcrumbs, celery, parsley, egg and 1/2 teaspoon pepper in medium bowl. Add 1 1/2 tablespoons soup mix; blend well. Using moistened hands, form mixture into 1-inch-diameter balls and place on sheet of foil.
- Combine chili sauce, 3/4 cup water, raisins, vinegar, sugar and remaining soup mix in heavy large pot. Bring to simmer over medium-low heat. Drop meatballs into sauce. Cover pot and simmer until meatballs are cooked through and sauce thickens, stirring occasionally, about 30 minutes.
SWEET-N-SOUR TURKEY MEATBALLS
Provided by Robin Miller : Food Network
Categories main-dish
Time 4h15m
Yield 8 servings
Number Of Ingredients 21
Steps:
- In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.
- In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper. Serve half of the Meatballs with Mashed Red Potatoes and Steamed Broccoli. Refrigerate the other half for Turkey-Stuffed Zucchini Boats later in the week.
- Place potatoes and garlic cloves in a large saucepan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes until potatoes are fork-tender. Drain and return potatoes and garlic cloves to pan. Mash in sour cream until desired consistency. Fold in chives. Season, to taste, with salt and pepper.
MEATBALL HORS D'OEUVRES
First off I would like to say, this is not my personal recipe. I got it from a book. Second, I would like to say I think these are wonderful. They don't take alot of time, or effort, and they are delicious.
Provided by mark85miriah87
Categories Meat
Time 15m
Yield 30 meatballs
Number Of Ingredients 11
Steps:
- Place ground beef, egg yolks, bread crumbs, Parmesan cheese, parsley, garlic salt, oregano, pepper and olives in a mixer bowl. Mix in mixer for about a minute on the second speed. Form mixture into 30 (1 inch) balls and fry in olive oil until well browned. Drain on paper towels. Warm barbeque sauce and pour over meatballs. Serve warm.
Nutrition Facts : Calories 61.4, Fat 4.7, SaturatedFat 1.4, Cholesterol 23.9, Sodium 36.4, Carbohydrate 1, Fiber 0.1, Sugar 0.1, Protein 3.6
SWEET 'N SOUR MEATBALL HORS 'D OEUVRES
Number Of Ingredients 12
Steps:
- 1. In large mixing bowl, stir together KELLOGG'S ALL-BRAN cereal, ground beef, onion, salt, pepper, garlic powder and egg whites until thoroughly combined. Using level tablespoon, portion and shape meat mixture into balls. Place in foil-lined shallow baking pan.2. Bake at 400°F about 12 minutes or until brown. Drain, if necessary.3. In 3-quart saucepan, combine remaining ingredients. Bring to boil, stirring frequently. Place hot meatballs in sauce and simmer 5 minutes. Serve hot.
Nutrition Facts : Nutritional Facts Serves
YUMMY SWEET 'N' SOUR MEATBALLS
My sister served these meatballs as a holiday treat one year. Now, when I make them, someone always asks for the recipe.-Gigi Trapp, Mt. Caramel, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls., In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat., For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.
Nutrition Facts :
SWEET 'N' SOUR APPETIZER MEATBALLS
Since a friend shared this recipe with me several years ago, I've fixed it many times. The tangy meatballs also make a great main dish served with potatoes.
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, oats and soup mix. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place 1 in. apart on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until no longer pink. Drain on paper towels., In a large skillet, combine the apricot nectar, brown sugar, ketchup, vinegar, mustard and horseradish. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add meatballs; simmer 15 minutes longer or until heated through. Sprinkle with parsley.
Nutrition Facts :
SWEET & SOUR MEATBALLS
This recipe is from my sister-in-law. It makes the best meatballs! A wonderful hors d'oeuvre they can be serve buffet style or on trays passed around with toothpicks. They can be prepared as written below or simply throw the meatballs, chili sauce, and jelly into a crock pot and heat on low for a few hours. If desired, add the pineapple a few minutes before serving. Simple and delicious!
Provided by Wind in the Canyon
Categories Meat
Time 10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Heat chili sauce and jelly in saucepan over medium heat until jelly dissolves.
- Heat meatballs in the microwave according to package directions.
- Add meatballs to sauce. Heat through.
- If desired add drained pineapple to meatballs and sauce prior to serving.
Nutrition Facts : Calories 112.9, Fat 1.3, SaturatedFat 0.5, Cholesterol 2.4, Sodium 224, Carbohydrate 24.8, Fiber 1.2, Sugar 15.1, Protein 1.5
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- Mix the meatballs ingredients in a large bowl. Form 20 meatballs, and place them in the prepared baking dish. Bake for 10 minutes.
- While the meatballs are baking, whisk together the sauce ingredients in a medium saucepan. Heat over medium-low heat.
- Add the meatballs to the saucepan and turn to coat them in the sauce. Keep cooking, turning frequently, until the sauce has thickened, about 5 minutes. You can promote thickening by mixing 2 teaspoons of cornstarch with a tablespoon of cold water and stirring the slurry into the sauce.
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