Sweet N Sour Meatballs For 2 Recipes

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.

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 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 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

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 'N' SOUR MEATBALLS FOR 2

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until browned on all sides and a thermometer reads 160°; drain., Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrot is crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender., Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SWEET AND SOUR MEATBALLS

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.

SWEET AND SOUR MEATBALLS

Steps:

• Prepare finely chopped fresh white bread crumbs in food processor or blender and place in a large bowl.
• Prepare finely minced onion in a food processor. Add to crumbs in bowl.
• Add hamburger to crumbs and onion.
• Add salt and pepper and poultry seasoning to taste.
• Mix egg and canned milk together.
• Add egg mixture to meat mixture until it is quite moist.
• Add a little more canned milk if necessary.
• Use a teaspoon of mixture for each meatball (or use a tablespoon for larger meatballs).
• Dampen hands with cold water during rolling, if necessary.
• Place cornstarch in a shallow bowl or pie plate.
• Roll each meatball in cornstarch.
• Place coated meatballs on wax paper.
• Fry meatballs in hot oil until brown and hard looking.
• Drain well on a double layer of paper towelling on a cookie sheet.
• If freezing for later, transfer cooked meatballs, in a single layer, to a cool cookie sheet lined with wax paper.
• Freeze. Bag, label and date.
• To continue with recipe, combine sauce ingredients in a large pot.
• Add additional consommé for less sweetness.
• Heat sauce until hot.
• Add meatballs and simmer slowly, uncovered, stirring gently occasionally, for about 45 minutes or 1 hour or until meatballs are glazed and tender.

QUICK SUPPER: SWEET N SOUR MEATBALLS OVER NOODLES

Steps:

• This recipe can be increased easily or you may use store bought meatballs to cut down on time.
• If baking meatballs, preheat oven to 350°F.
• You may just as easily pan fry the meatballs and skip the baking process!
• Mix bread crumbs and slightly beaten egg to moisten.
• Add seasoning mix to the turkey burger (you may use 1/2 the package of seasoning or just increase the meat by a pound or two if you want to use the entire package -otherwise meatballs are VERY spicy).
• Note:if you increase the meat-increase the binding agents-egg and bread crumb.
• Mix turkey burger, seasoning, egg/bread crumb mixture by hand-forming 1 inch meatballs (larger if you prefer bigger meatballs).
• Place meatballs on a baking sheet (you may cover baking sheet with parchment paper or aluminum foil for easier clean up) spacing meatballs -not touching.
• Bake for 1/2 hour (check for doneness-some ovens may take less time,some more).
• At this point if you want to cool and freeze for future dinners you can-Make extra to cut down on time for next meal or use meatballs in soup, spaghetti, etc. --.
• Cook noodles according.
• If adding peppers either slightly cook to desired texture or steam with a bit of water if using frozen peppers.
• Add meatballs and sweet and sour sauce-heat thoroughly. You may also add canned pineapple if you like.
• Serve over cooked egg noodles.
• NOTE: You may substitute teriyaki seasoning (dry mix-same maker-Grill Mates by McCormick) for the Caribbean if you'd like a less "spicy" meatball,but yet just as flavorful-You may use entire pack to 1 lb ground turkey.