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 VEGETARIAN MEATBALLS
My vegetarian sweet and sour meatball recipe is the most requested recipe from my kitchen! These are delicious and the perfect size for the main appetizer at your next event! Your guests will love them...and will come back for more! I promise! I have served these at so many functions and people swear they are meat! Yes, I deep-fry them! They come out so round and delicious! Test one to be sure the meatballs are done inside. Be careful not to overcook them!
Provided by lvscoffee7
Categories World Cuisine Recipes Asian
Time 25m
Yield 19
Number Of Ingredients 14
Steps:
- Toss cracker crumbs and pecan meal together in a large bowl. Add Colby-Jack cheese, onion, spinach, garlic, parsley, poultry seasoning, and salt. Beat the eggs together in a bowl; incorporate into the mixture.
- Form meatballs using a 1-inch cookie scoop. Roll smooth.
- Heat vegetable oil in a deep fryer. Drop meatballs gently into the hot oil until golden brown, 3 to 4 minutes.
- Heat olive oil in a large skillet over low heat. Add grape jelly and stir gently until it's completely melted. Stir in chili sauce until well combined. Add cooked meatballs and stir to coat. Heat through, about 5 minutes. Serve.
Nutrition Facts : Calories 265.1 calories, Carbohydrate 26.9 g, Cholesterol 69.1 mg, Fat 14.9 g, Fiber 0.6 g, Protein 6.8 g, SaturatedFat 4.4 g, Sodium 565.5 mg, Sugar 14 g
MEATBALLS IN PLUM SAUCE
A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. -Mary Poninski, Whittington, Illinois
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h20m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, pour milk over bread crumbs; let stand for 10 minutes. Add the egg, Worcestershire sauce, onion, salt, pepper and cloves. Crumble beef, pork and veal over mixture and mix well (mixture will be soft). Shape into 1-in. balls. , In a large skillet, brown meatballs in oil in batches. Drain on paper towels. Place in a greased 13-in. x 9-in. baking dish. , In a small bowl, dissolve bouillon in water. Stir flour into pan drippings until blended; add the bouillon mixture, jam and chili sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over meatballs. , Cover and bake at 350° for 30-45 minutes or until meat is no longer pink and sauce is bubbly.
Nutrition Facts : Calories 77 calories, Fat 3g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 105mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 4g protein.
SWEET AND SOUR MEATBALLS WITH PLUM
I made this up when I had very little grape jelly left and I was in the mood for sweet and sour meatballs . I looked at a bunch of recipes and then I made up my own using items that i has on hand. I like this recipe better than the ones with grape jelly. This makes about 6-8 servings as an entree and about 12 as an appetizer.
Provided by petlover
Categories Meat
Time 1h15m
Yield 25 meatballs, 6 serving(s)
Number Of Ingredients 13
Steps:
- 1.Mix ground beef, egg, onion, seasoning salt and pepper together.
- 2. Form into walnut sized balls. If the mix falls apart easily , add some more bread crumbs. If the mix is too dry then add a bit of water. This makes about 25 meatballs.
- 3. Heat olive oil in pan over medium. Saute the meatballs turing as needed so that the meatballs are browned on both sides and cooked through. Set aside meatballs.
- 4. In a crock pot, on high setting , add the grape jelly, plum jam, chili sauce, diced tomatoes, ginger and pepper. Mix well.
- 5. Add the meatballs into the sauce. Simmer on high for at least 1 hour ( more is better). Stir as needed.
- 6. Serve over white rice as an entree or with toothpicks as an appetizer.
Nutrition Facts : Calories 407.6, Fat 17.5, SaturatedFat 5.5, Cholesterol 86.8, Sodium 1148.7, Carbohydrate 42.3, Fiber 5.2, Sugar 23.1, Protein 18.6
SWEET AND SOUR PLUM MEATBALLS
I made this one morning to be a make-ahead dinner for my family, and it ended up in the refrigerator over night and then eaten the next day due to someone just having to eat out that night at their favorite resturaunt (mom! lol). It was perfectly fine though and the next night that we got to have them they were GREAT. I would almost recommend you let them sit the refrigerator for a while. It's like the marinate when they do.
Provided by MizEmerilLagasse
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, mix together all of the meatball ingredients.
- Shape into 1-inch balls and set aside.
- In a small bowl, stir together all of the sauce ingredients and set aside.
- Heat a wok or large sauce pan on medium-high with just a little oil in it.
- Saute/stir fry the meatballs until all browned.
- Pour the sauce over them and cook on low heat for 3 minutes.
- Serve over rice for pour into a bowl, cover and refrigerate until needed.
INSTANT POT SWEET AND SOUR MEATBALLS RECIPE
These Instant Pot Sweet and Sour Meatballs are the perfect combination of sweet and savory! Perfect for an appetizer or main dish!
Provided by Camille Beckstrand
Categories Appetizer Main Course
Time 27m
Number Of Ingredients 9
Steps:
- Place meatballs in the bottom of the Instant Pot. Top with the peppers, onions and undrained pineapple chunks.
- In a small bowl, mix together sweet and sour sauce, brown sugar, soy sauce, and garlic powder. Pour on top of meatballs and vegetables.
- Place the lid on the Instant Pot and turn the knob to SEALING.
- Push the PRESSURE COOK or MANUAL button and set the timer for 7 minutes.
- When the timer is finished, turn the knob to VENTING to do a QUICK RELEASE of the pressure. Remove the lid and stir.
- Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.
Nutrition Facts : Calories 449 kcal, Carbohydrate 36 g, Protein 21 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 663 mg, Fiber 2 g, Sugar 18 g, UnsaturatedFat 13 g, ServingSize 1 serving
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