Sweetsavorymeatballs Recipes

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:

• Preheat your oven to 375 °F
• Mix the sauce ingredients together in a medium sized sauce pan until fully combined. Bring to a low rolling boil, and cook until it thickens. Remove from the heat and set aside.
• Combine the meatball ingredients : breadcrumbs, garlic, salt, pepper, egg, onions and ground beef together in a stand mixer bowl. Use the paddle attachment and mix on low until combined. This makes for the BEST distribution of egg and crumbs through the meat!
• Roll the meat mixture into meatballs, whichever size you want. I prefer slightly larger ones, they don't dry out as quickly.
• Pop them into the 375 degrees oven and start them cooking.
• After about 20 minutes, take the meatballs out for a second, and drain the fat out of them.
• Now you can cover those meatballs up with sauce. Pour the sauce over the meatball, covering them completely.
• Finish cooking them until done, and they look oh-so saucy and delicious. This can take up to another 20-30 minutes depending on the size of your meatballs.
• When cooking meatballs I like to insert a thermometer in them and make sure they have reached a temp of at least 165 degrees. With all the beef recalls lately, it's far better safe than sorry!
• I love sweet and sour meatballs on rice, especially bad-for-you, white rice! Serve with the side of your choice.

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.

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

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.

SWEET AND SOUR MEATBALLS III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

SAVORY MEATBALLS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 2-in. balls. In a large skillet, brown meatballs in batches in oil over medium-high heat. , Place in a 2-qt. baking dish. Combine soup and water; pour over meatballs. Bake, uncovered, at 350° for 45-50 minutes or until a thermometer inserted in meatballs reads 160°.

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.

SWEET AND SOUR MEATBALLS IV

Steps:

• In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
• In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
• In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

SWEET & SAVORY MEATBALLS

Steps:

• Place meatballs in Crockpot (or slow cooker).
• Mix remaining ingredients very well, and add to Crockpot.
• Simmer on low for 2 hours. Stir after 2 hours.

SWEET AND SOUR MEATBALLS

Steps:

• For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside
• For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy!
• *You can also place browned meatballs and sauce mix into crock pot.

BAKED SWEET AND SOUR MEATBALLS

Steps:

• Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
• In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
• In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
• Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
• Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
• Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
• Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.