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
PORK FRIED RICE MEATBALLS WITH HOMEMADE SWEET AND SOUR SAUCE
All the deliciousness of pork fried rice in a portable, bite-sized format. Serve these meatballs with homemade sweet and sour sauce for a fun treat at your next game day party.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Meat and Poultry Pork
Time 1h
Yield 8
Number Of Ingredients 21
Steps:
- Combine water and salt in a saucepan and bring to a boil. Add rice and carrots. Cook until rice is tender yet firm to the bite, about 8 minutes. Drain and rinse; set aside to cool. Drizzle tamari and rice vinegar over cooled rice and stir.
- Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
- Combine cooked rice mixture, ground pork, peas, green onion, egg, ginger, garlic powder, salt, and white pepper in a large bowl. Mix by hand until just combined; do not overmix. Shape mixture into 25 to 30 golfball-sized meatballs and place on the prepared baking sheet.
- Bake in the preheated oven until browned on the outside and no longer pink inside, about 22 minutes.
- While meatballs are cooking, combine cornstarch and water in a bowl and whisk well.
- Combine pineapple juice, sugar, white vinegar, and rice vinegar in a saucepan and bring to a boil, stirring constantly. Add 1 tablespoon of the mixture to the cornstarch mixture and stir well. Pour cornstarch mixture into the saucepan, whisking constantly. Reduce heat to medium and whisk until thickened, 3 to 4 minutes. Remove from heat and pour sauce into a deep serving dish.
- Arrange baked meatballs on a serving plate. Sprinkle with parsley and serve hot with sauce on the side or drizzled over meatballs.
Nutrition Facts : Calories 300 calories, Carbohydrate 40.6 g, Cholesterol 60 mg, Fat 9.1 g, Fiber 1.4 g, Protein 13.6 g, SaturatedFat 3.3 g, Sodium 491.7 mg, Sugar 21.1 g
MEATBALLS WITH RICE
A pound of ground beef goes a long way in this recipe. I especially like to take it to potluck suppers.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the beef, oats, 1/2 teaspoon salt, pepper, celery salt and parsley. Shape by tablespoonfuls into meatballs. Place meatballs on a greased rack in a shallow baking pan. Bake at 400° for 18-20 minutes or until browned. , Meanwhile, combine rice, celery, onion, mushrooms, soup, water and remaining salt. Transfer meatballs to a greased 3-qt. casserole; pour soup mixture over. Cover and bake at 350° for 1 hour or until liquid is absorbed and rice is tender.
Nutrition Facts : Calories 250 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 866mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
RICE MEATBALLS
"I first made these meatballs when our children were small, and they just loved them," notes Mary Kelso of Hannibal, Missouri. "I occasionally use cream of mushroom soup instead of tomato soup, and that variation is delicious, too."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the egg, rice, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in. balls. Place on the rack in a pressure cooker. Combine the soup, water and Worcestershire sauce; pour over meatballs., Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium; cook for 10 minutes. (Pressure regulator should maintain a slow steady rocking motion or release of steam; adjust heat if needed.) Remove from the heat. Immediately cool according to manufacturer's directions until pressure is completely reduce.
Nutrition Facts : Calories 285 calories, Fat 9g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 848mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 25g protein.
RICE MEATBALLS
I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.
Provided by Zipadedoda
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
- Mix lightly.
- Shape mixture into 18 balls and place in skillet.
- Add sugar to remaining 2 cups of juice.
- Pour juice over meatballs in skillet.
- Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.
Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2
RICE-STUDDED MEATBALLS
These rice-coated meatballs, commonly referred to as _zhen zhu_, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.
Time 45m
Yield Makes 6 main-course or 10 first-course servings
Number Of Ingredients 13
Steps:
- Soak rice in hot tap water in a large bowl while preparing meat mixture.
- While rice soaks, put a metal steamer rack in a deep 12-inch skillet or a wide 6-quart pot and add enough water to reach 1/2 inch below bottom of steamer rack. Remove steamer rack from skillet and line rack with lettuce.
- Stir together remaining ingredients (except rice) until combined well.
- Drain rice in a sieve and transfer to a shallow dish.
- Roll about 1 tablespoon meat mixture into a ball and roll in rice to coat, then transfer to steamer rack. Make about 30 more coated balls in same manner (use all of meat mixture; there will be leftover rice) and arrange in 1 layer on steamer rack.
- Bring water to a boil and set steamer rack in skillet. Cover tightly and steam over high heat until cooked through, about 25 minutes. Check water occasionally, adding more as necessary.
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.
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