Asian Sweet And Sour Meatballs Recipes

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SWEET AND SOUR MEATBALLS



Sweet and Sour Meatballs image

Chinese sweet and sour meatballs

Provided by Elaine

Categories     Main Course

Time 15m

Number Of Ingredients 15

2 cups ground pork
Oil for frying
3 teaspoons cornstarch
pinch of salt
1/2 tablespoon light soy sauce
1/2 tablespoon sesame oil
1 garlic clove ( , minced)
1/2 inch ginger ( , minced)
1 green onion ( , minced)
2-3 tablespoons warm water
2 tablespoons ketchup
4 tablespoons water
1 teaspoon rice vinegar ( , both white or black version can work)
1 teaspoon sugar
3 teaspoons corn starch

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.

Nutrition Facts : Calories 701 kcal, Carbohydrate 12 g, Protein 38 g, Fat 53 g, SaturatedFat 18 g, Cholesterol 162 mg, Sodium 1486 mg, Sugar 5 g, ServingSize 1 serving

SWEET AND SOUR ASIAN MEATBALLS WITH VEGETABLES



Sweet and Sour Asian Meatballs with Vegetables image

Meatballs are a perfect make-ahead meal. They are slightly time-consuming but well worth the flavor!

Provided by Katie

Categories     Main Dish

Time 40m

Number Of Ingredients 31

1.25 lbs lean ground beef, preferably organic
1 tablespoon milk
1 egg, lightly beaten
1 tablespoon soy sauce
1 tablespoon honey
3/4 teaspoon sesame oil
2 - 3 drops 100% pure ginger oil
3/4 - 1 teaspoon salt
1/4 - 1/2 teaspoon pepper
1/2 teaspoon Chinese 5 Spice Powder
2 cloves garlic, finely minced
1 medium carrot, very finely chopped
2 ounces button or shiitake mushrooms, very finely chopped
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh parsley
3 green onions, thinly sliced
3/4 cup panko breadcrumbs
1/2 cup pineapple juice
1/2 cup ketchup
3 tablespoons hoisin sauce
1 tablespoon soy sauce
1/2 cup apple cider vinegar
1 - 2 drops 100% pure ginger oil (or 1 - 2 teaspoons fresh minced ginger)
2 - 3 tablespoons brown sugar (adjust for your sweetness preference)
3 tablespoons honey
2 teaspoons cornstarch
1 red bell pepper, chopped into 3/4 inch squares
1 - 8 ounce can sliced water chestnuts
4 - 6 ounces snow peas or sugar snap peas
brown jasmine rice, for serving
sesame seeds for garnish

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.

Nutrition Facts : Calories 556 calories, Carbohydrate 64 grams carbohydrates, Cholesterol 116 milligrams cholesterol, Fat 17 grams fat, Fiber 7 grams fiber, Protein 37 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 1179 milligrams sodium, Sugar 33 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

STEPH'S ZESTY SWEET AND SOUR MEATBALLS



Steph's Zesty Sweet and Sour Meatballs image

These meatballs are great! I came up with them on a whim one night while searching through my pantry trying to answer the age old question, 'What's for dinner?' My family LOVES these! I have also taken them to several BBQ's and they are ALWAYS a big hit! For dinner, I like to serve them with a side of steamed minute rice to go along with the meatballs. I hope you enjoy!

Provided by zoeandelvis

Categories     Main Dish Recipes     Meatball Recipes

Yield 4

Number Of Ingredients 14

1 (15 ounce) can pineapple chunks, drained with juice reserved
1 tablespoon soy sauce
⅓ cup apple cider vinegar
½ cup dark brown sugar
1 tablespoon cornstarch
1 pound lean ground beef
1 egg
1 teaspoon Worcestershire sauce
¼ cup milk
½ cup Italian dry bread crumbs
2 tablespoons dried minced onion
½ teaspoon salt
½ teaspoon ground black pepper
1 green bell pepper, chopped

Steps:

  • Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
  • Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
  • Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
  • Cover and cook until the meatballs are no longer pink in the center, about 1 hour.

Nutrition Facts : Calories 479.2 calories, Carbohydrate 59.6 g, Cholesterol 118.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 6.1 g, Sodium 729.3 mg, Sugar 45.2 g

THE BEST SWEET AND SOUR MEATBALLS



The Best Sweet and Sour Meatballs image

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

1 pound ground beef
1 egg
¼ cup dry bread crumbs
1 onion, diced
1 cup packed brown sugar
3 tablespoons all-purpose flour
1 ½ cups water
¼ cup distilled white vinegar
3 tablespoons soy sauce

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 (ORIENTAL SWEET AND SOUR MEATBALLS)



Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs) image

This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.

Provided by Gerry

Categories     Meat

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 18

1/2 lb ground beef (I use all ground beef)
1/2 lb ground pork
1 teaspoon white sugar
1/8-1/4 teaspoon black pepper
1 teaspoon dried ginger
3 teaspoons soy sauce
2 tablespoons tapioca starch or 2 tablespoons cornstarch
1 small onion, chopped fine (best minced or grated)
1/4 cup water chestnut, chopped fine (optional)
1/3 cup white vinegar
3/4 cup white sugar (You may wish to use less)
2 3/4 ounces tomato paste
1 tablespoon tapioca starch or 1 tablespoon cornstarch
1 cup water (I use the drained juice from one 19 ounce can of pineapple chunks plus water to equal one cup)
1 cup pineapple chunk, drained (I use one 19 ounce can of pineapple chunks)
1 green pepper, cut into small squares
1 red pepper, cut into small squares (optional)
1 carrot, cut into thin slices (I use more ...about 4)

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.

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