Asian Style Sweet Sour Meatballs Recipes

SWEET AND SOUR MEATBALLS

Steps:

• Marinate ground pork with a small pinch of salt, soy sauce and sesame oil.
• Chop green onion, garlic and ginger, and then soak with 3 tablespoons of water.
• In another bowl, mixing all ingredients for sweet and sour sauce.
• Add the ginger, green onion and garlic water in the ground pork by three batches. Stir in one direction until the pork absorbs the water completely after each adding.
• Place around 3 teaspoons of cornstarch in the mixture and continue stirring for 2-3 minutes until the pork becomes slightly sticky and present a paste like texture.
• Shape them into balls (mine is around 4cm- 5cm in diameter). Pat them several times between the two palms so the balls will become dense enough. If you feel the pork is slightly sticky, coat your hand with clean water or wear a plastic glove.
• Heat up around 4 tablespoons of cooking oil in wok (we will exclude some of them after frying the meatballs, so do not be scared about the oil amount); place the balls in to fry. Let them stay here for a while and turn over from time to time. Fry until both sides get golden brown. Be gentle and do not break them. Transfer the meatballs out and pour the extra oil out too.
• Pour sweet and sour sauce mixture to the wok and wait, heat until boiling. Return the meatballs to coat with the sauce. Continue heating about 1-2 minutes until the sauce is thickened and well coated on the balls. Transfer out and serving with steamed rice. Garnish green onion if you prefer.

SWEET AND SOUR ASIAN MEATBALLS WITH VEGETABLES

Steps:

• Place the ground beef in a large bowl. Set aside. In a medium bowl, combine the milk, egg, soy sauce, honey, sesame oil, ginger oil, salt, pepper, 5 spice powder, and garlic. Whisk to combine. Add mixture to the ground beef. Stir to combine.
• Add the carrot, mushroom, cilantro, parsley, green onion, and panko breadcrumbs to the meat mixture. Mix until combined. I find that hands work best for this. Form into golf ball sized portions and place on a parchment paper-lined baking sheet. I like to use a Medium Cookie Scoop to ensure the balls are all evenly sized.
• Bake at 350 degrees for 15 - 20 minutes, or until the insides are no longer pink and a thermometer registers 160 degrees F when inserted in the center of a meatball. Serve with sauce, vegetables, and brown jasmine rice.
• Combine the pineapple juice, ketchup, hoisin sauce, soy sauce, apple cider vinegar, ginger oil, brown sugar, and cornstarch in a medium to large skillet. Cook until boiling, then reduce to a simmer. Add the meatballs, snow peas, bell pepper, and water chestnuts. Cook until the sauce coats the meatballs and the vegetables are tender.
• Serve with brown jasmine rice and a sprinkle of sesame seeds on top.

SWEET AND SOUR MEATBALLS (ORIENTAL SWEET AND SOUR MEATBALLS)

Steps:

• In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
• Knead above for at least two minutes to insure proper marination, form into even sized balls.
• Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
• Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
• When mixture reaches boiling point add the meatballs and heat through.
• Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
• NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
• I also find cooking the carrots separately and then adding, assures they don't get overcooked.

ASIAN SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 400°F (205°C). Finely chop water chestnuts and gingerroot using Food Chopper. Slice green onions with Chef's Knife. Combine turkey, bread crumbs, water chestnuts, 1/2 teaspoon (2 mL) of the gingerroot, green onions, soy sauce and garlic in Classic Batter Bowl; mix gently but thoroughly. Using Small Scoop, shape meat mixture into balls; place in a single layer in Deep Dish Baker. Bake 15 minutes; remove from oven. Remove juices from baker using Baster and discard.Meanwhile, combine preserves, chili sauce and remaining 1/2 teaspoon (2 mL) gingerroot; pour over meatballs and mix gently to coat meatballs evenly. Return to oven; continue baking 15 minutes. Stir before serving.

ASIAN STYLE SWEET & SOUR MEATBALLS

Steps:

• Mix all the ingredients of meatballs with plastic gloves and make meatballs,.
• Fry the meatballs with olive oil.
• Put all sauce ingredients and boil it in a pot.
• When it's boiled you can put the prepared meatballs in the sauce and boil down until when it become a little sticky.
• You can put them on the dish and enjoy with rice.

FOREVERMAMA'S SWEET AND SOUR MEATBALLS - ASIAN STYLE

Steps:

• Meatballs:.
• In a bowl; mix the ground pork with the sesame oil until well mixed, then mix in the cornstarch, egg and soy sauce.
• Prior to shaping the meatballs, have a plate ready to set your meatballs inches Wet your hands under cold water. Take small portions of the meat mixture, about the size of walnuts, and roll them in-between your palms, shaping them into balls. Keep wetting your hands as to prevent the meat from sticking to your hands. This will also help in producing an even, smooth surface. Once all meatballs have been shaped and placed in plate; set aside.
• Preparing Sweet and Sour Sauce:.
• In a bowl; blend the cornstarch with the water. Add the sherry, soy sauce, tomato paste, sugar, and vinegar. Drain the liquid from the pineapple and add liquid to the sauce mixture. Set the pineapple chunks aside.
• Heat the 3 tablespoons of oil in a wok or skillet and fry the meatballs until evenly browned and cooked through. Remove them from pan using a draining-spoon and place on a paper-towel lined plate.
• To the hot wok or skillet add more oil if necessary. To the hot oil, add the onion, peppers and carrots. Stir fry for about 5 - 9 minutes until slightly softened.
• Give the sauce mixture a stir; pour it into the pan and bring to a boil, stirring all the time. Stir in the meatballs and pineapple chunks and cook, stirring over reduced heat for about 3-5 minutes. Serve hot with rice.
• NOTE: When I have brought this to different events I've transferred the completed cooked recipe into a crock pot to keep it warm for a potluck service. These have always disappeared.

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.