Sweet Sour Meatballs Ii Recipes

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.

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.

INSTANT POT SWEET AND SOUR MEATBALLS RECIPE

Steps:

• Place meatballs in the bottom of the Instant Pot. Top with the peppers, onions and undrained pineapple chunks.
• In a small bowl, mix together sweet and sour sauce, brown sugar, soy sauce, and garlic powder. Pour on top of meatballs and vegetables.
• Place the lid on the Instant Pot and turn the knob to SEALING.
• Push the PRESSURE COOK or MANUAL button and set the timer for 7 minutes.
• When the timer is finished, turn the knob to VENTING to do a QUICK RELEASE of the pressure. Remove the lid and stir.
• Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

SWEET AND SOUR MEATBALLS III

Steps:

• In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce.
• Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.

SWEET & SOUR MEATBALLS

Steps:

• MEATBALLS: Combine all ingrediants, mix.
• Shape into 1" meat balls, brown in butter over medium heat.
• Drain.
• SAUCE: Combine all ingrediants except pepper and pineapple.
• Cook until thickened and clear, stirring constantly.
• Add pineapple.
• Pour over meatballs in large casserole.
• Bake at 300 degrees for 40 minutes.
• Add green pepper 10 minutes before removing.

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 'N' SOUR MEATBALLS FOR 2

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until browned on all sides and a thermometer reads 160°; drain., Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrot is crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender., Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

SWEET AND SOUR MEATBALLS IN OVEN

Steps:

• To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
• To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
• Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

SWEET & SOUR MEATBALLS II

Steps:

• Prepare basic meatballs and cook.
• Mix cornstarch and sugar in large skillet.
• Stir in pineapple with syrup, soy sauce and vinegar.
• Stirring constantly, cook until mixture thickens and boils.
• Add cooked meatballs; cover and simmer 10 minutes, stirring occasionally.
• Stir in green pepper; cover and simmer until green pepper is crisp-tender, about 5 minutes.
• Serve over rice.

LANA'S SWEET AND SOUR MEATBALLS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
• In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
• Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside.
• To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
• Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

SWEET AND SOUR SAUCE

Steps:

• In 1-quart saucepan, mix brown sugar and cornstarch.
• Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in vinegar and soy sauce.
• Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
• Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Serve with pork, poultry and seafood.

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.