Tim Shun Yok Kow Sweet And Sour Meat Balls 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 PORK BALLS

Steps:

• Mix pork with sesame oil, then add cornstarch, egg and soy sauce, ensuring that each is well encorporated.
• Prepare walnut-sized meatballs (keeping hands wet helps keep meat from sticking so bad) and store them on a plate.
• Prepare sauce by mixing cornstarch with cold water, then adding each of dry sherry, soy sauce, tomato paste, sugar, vinegar, and the liquid from the pineapple, making sure mixture is well blended.
• Heat oil in your wok and cook the meatballs until they are browned and cooked through; remove with a slotted spoon and drain.
• Add the onion, green pepper, and carrots to the oil in the wok, and stir-fry until they are crisp-tender.
• Briefly stir sauce before adding to pan, and bring all to a boil, stirring continuously.
• Add the meatballs and the pineapple, and stir-fry for several minutes more until everything is thickened and heated through; adjust thickening with cornstarch and water to your taste, if necessary.
• Serve with hot cooked rice.

" CHINESE" SWEET AND SOUR BALLS

Steps:

• Balls:.
• Yes the recipe does say brown sugar twice. Yes unless you want to convert from grams use both.
• Cut onions and green peppers into 1/4 inch pieces.
• Mash tofu in bowl.
• Then mix in the rest of the ingredients. Form into 2 inch balls. Roll in flour and fry in 1/2 inch oil browning on all sides. Do NOT let oil smoke. Drain on paper towels. Serve hot.
• Sauce:.
• Combine sauce in saucepan over med heat.
• Whisk out the lumps and heat, stir constantly until thickens.
• Pour over balls when serving. Make sure they are well coated.

SWEET-AND-SOUR KOREAN COCKTAIL MEATBALLS

Steps:

• In a large bowl, use your hands to gently combine garlic, ginger, 3 tablespoons gochujang, beef, pork, egg, and 1 tablespoon salt just until evenly combined (do not overwork, or meatballs will be dense and tough). Scoop 1 tablespoon of mixture into your palm; gently roll into a ball and transfer to a baking sheet. Repeat with remaining mixture. Meatballs can be formed, loosely covered, and refrigerated on sheet up to 1 day.
• Heat a large skillet over medium-high. Swirl in 2 tablespoons safflower oil. Add halfof meatballs in a single layer and cook, turning a few times, until browned in places and a crust forms, 5 to 7 minutes. Transfer to a plate. Wipe out skillet with a paper towel and brown remaining meatballs in remaining safflower oil.
• Wipe skillet clean. Combine ketchup, remaining 2 tablespoons gochujang, vinegar, sesame oil, 1/2 cup water, and brown sugar in skillet; bring to a simmer over medium. Carefully add meatballs. Simmer, stirring occasionally, until sauce thickens slightly and meatballs are just cooked through and evenly coated, 6 to 8 minutes. Transfer to a shallow bowl, sprinkle with scallions and sesame seeds, and serve warm, with toothpicks.

SWEET AND SOUR CHICKEN BALLS

Steps:

• Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
• Serve with rice or noodles.

TIM-SHUN-YOK-KOW SWEET AND SOUR MEAT BALLS

Steps:

• Mix egg, flour, 1 teaspoon salt and pepper into a batter.
• Form 16 balls out of the ground beef.
• Dip balls into batter; place on a plate.
• Heat oil in skillet; fry meat balls until browned.
• Remove balls.
• Add 1/3 cup chicken broth, pineapple, and peppers to pan.
• Cook over low flame 10 minutes.
• Add balls.
• Blend the cornstarch, rice vinegar, sugar, soy sauce, and 2/3 cup chicken stock together; pour over balls and cook until thick.