Sweet N Sour Meatballs Recipes

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.

SWEET AND SOUR MEATBALLS WITH PINEAPPLE

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.

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 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.

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

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

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.

SWEET 'N' SOUR MEATBALLS

Steps:

• In large bowl, combine beef, egg, onion, breadcrumbs, salt& pepper (I also added in some garlic powder, oregano & parsley).
• Roll into balls 1-1 1/2 inches in size.
• In large skillet saute meatballs over medium heat until browned on all sides.
• In medium bowl, mix together water, vinegar, ketchup, cornstartch,brown sugar& soya sauce.
• Pour over cooked meatballs,allow sauce to thicken, heating just until sauce starts to bubble.
• Serve over white rice.

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.

GRANDMA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 350 degrees.

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.