Homemade Meatballs In Plum Sauce Recipes

MEATBALLS IN PLUM SAUCE

Steps:

• 1. 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 and pork over mixture and mix well (mixture will be soft). ( I sometimes add some flour if too soft) Shape into 1-in. balls.
• 2. 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.
• 3. 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.
• 4. Cover and bake at 350° for 30-45 minutes or until cooked through. I always double the batch, and never any leftovers.

PLUM PORK SPICY MEATBALLS WITH BOK CHOY AND ZUCCHINI

Steps:

• Whisk together first 5 ingredients. Reserve 1-1/4 cups for sauce. Pour remaining mixture into a large bowl; add egg and 1/2 cup bread crumbs. Add pork; mix lightly but thoroughly. Shape into 16 balls. Place remaining 1 cup bread crumbs in a shallow bowl. Roll meatballs in bread crumbs to coat., In a large skillet, heat 3 tablespoons oil over medium heat. In batches, cook meatballs until cooked through, turning occasionally. Remove and keep warm. Heat remaining 1 tablespoon oil in the same skillet. Add zucchini and bok choy; cook and stir over medium-high heat until crisp-tender, 6-8 minutes. Add meatballs and reserved sauce; heat through. If desired, sprinkle with sesame seeds.

SWEET AND SOUR PLUM MEATBALLS

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.

SWEDISH MEATBALLS WITH SPICY PLUM SAUCE

Steps:

• In a small bowl, combine breadcrumbs and 1/2-cup heavy cream. Stir with fork until smooth. Set aside. In a small saute pan over medium heat, heat the oil and add the onion. Saute until softened but not browned, about 5 minutes. In a large bowl, combine beef, veal, pork, honey, cooked onions and egg. Season with salt and pepper to taste. Add the bread crumb-cream mixture to the meat, and mix well. With wet hands 9to keep the meat from sticking), shape a meatball the size of a golf ball. If the meat is too soft to shape, more bread crumbs may be added to the mixture. Continue shaping meatballs, placing on a plate brushed with water. There will be about 24 meatballs. In a large skillet over medium-high heat, melt the butter and add the meatballs. Saute, browning on all sides, until cooked through, about 7 minutes. Remove to a plate, and discard the fat from the skillet. Return skillet to heat, and add shallots, red pepper and plums. Saute until softened and lightly browned. Add chicken broth, then remaining 1/ 4 cup of heavy cream. Stir in plum sauce, and season to taste with salt and pepper. Add meatballs to sauce and simmer over medium heat, until sauce thickens slightly and meatballs are heated through, about 5 minutes. Serve.

TERIYAKI MEATBALLS

Steps:

• Drain pineapple, reserving 1/4 cup juice; set pineapple aside. In a bowl, combine the onion, peppers, bread crumbs, ginger, salt and reserved pineapple juice. Crumble beef over mixture and mix well. Shape into 1-in. balls. , Place the sauce ingredients in a blender; cover and process for 1 minute. Place 2 tablespoons of sauce in a greased 13-in. x 9-in. baking dish. Add meatballs. Pour remaining sauce over meatballs. Bake, uncovered, at 400° for 20 minutes or until meat is no longer pink. Place one pineapple chunk on each meatball; secure with a toothpick.

ASIAN MEATBALLS WITH PLUM SAUCE

Steps:

• Thoroughly mix together meatball ingredients and form into meatballs by the tbsp; brown on all sides and cook over medium-low heat until cooked through, 15-20 minutes; remove from heat.
• Mix together sauce ingredients except cornstarch in a large pan big enough to hold sauce and meatballs (w/lid), cook over low heat until mixture is hot and simmering and mixed through.
• Mix cornstarch with 5-6 tbsp water to form a slurry and whisk into sauce and stir until sauce is thickened and bubbly; fold meatballs into pan and mix sauce over them.
• Top with lid and simmer 10-15 minutes over low heat.
• Serve with hot steamed rice, if desired.

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.