Time 19m Number Of Ingredients 11 Steps:
Add brown sugar, vinegar, ketchup, soy sauce and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil. In a small bowl, mix cornstarch and remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet and add Meatballs and chopped peppers. Bring to a simmer. Cover and cook 8-10 minutes, until sauce has thickened and the meatballs are heated through. Stir in pineapple chunks. Serve warm over rice.
Time 20m Yield 5 Number Of Ingredients 11 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.
Time 1h10m Yield 8 servings. Number Of Ingredients 17 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.
Time 2h30m Yield 4 serving(s) Number Of Ingredients 15 Steps:
For meatballs: Mix all ingredients (minus oil) together. Form into balls. Fry in oil until golden then place on paper towel to drain. Set aside For Sauce: In medium saucepan, fry onion in oil until tender. Add all other sauce ingredients and simmer 20 minutes. Add meatballs and cook 1 hour on medium. Serve and Enjoy! *You can also place browned meatballs and sauce mix into crock pot.
Time 1h Yield 4 Number Of Ingredients 9 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.
Time 1h5m Yield 38 meatballs Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F. For the sweet and sour sauce: Mix the tomato sauce, peach preserves, chili sauce, sugar, orange zest, orange juice, red wine vinegar, Worcestershire sauce and Neely Dry Rub in a medium saucepan. Simmer while you prepare the meatballs. For the meatballs: Combine the turkey, shallot, panko, Parmesan, egg, parsley, red pepper flakes, salt and pepper together in a large bowl and mix well. Shape the mixture into the size of walnuts and place in a single layer in a 13-by-9-inch casserole dish. Pour the sweet and sour sauce over the meatballs, cover with foil, and bake for 35 minutes. Remove the foil and bake 10 minutes more. Serve with decorative bamboo toothpicks.
Time 20m Yield 4 to 6 servings Number Of Ingredients 23 Steps:
In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine. Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end. Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined. Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying. To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they’re done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs. Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They’ll be there when you need them.
Time 1h45m Yield 6 servings Number Of Ingredients 22 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.
Time 55m Yield 5 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Time 1h50m Yield 12 Number Of Ingredients 7 Steps:
Whisk together the chili sauce, lemon juice and grape jelly. Pour into slow cooker and simmer over low heat until warm. Combine ground beef, egg, onion and salt. Mix well and form into 1 inch balls. Add to sauce and simmer for 1 1/2 hours.
Time 1h Yield 8 Number Of Ingredients 19 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.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.
Time 25m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Mix together beef, garlic powder, onion powder, egg, and matzo meal. Form into small balls and set aside. Pour chili sauce into medium saucepan. Refill bottle with water, shake well, and add to pot. Add the brown sugar and lemon juice, and mix. Bring sauce to a boil. Taste and adjust amounts of lemon juice and brown sugar to taste. Drop in meatballs. Return to boil, cover, and simmer for at least 20 minutes (but you can leave it on for much longer if you forget). VARIATION #1:For chili sauce, you can substitute either tomato sauce or tomato juice or diced canned tomatoes, and adjust the sweeteners and water accordingly. You just want it to be a saucy consistency, not too thick or thin. If you use plain tomato juice or sauce, you can add in some garlic powder or other seasoning. The sky is the limit. But, do NOT use spaghetti sauce! VARIATION #2:For matzo meal you can substitute bread crumbs, oatmeal, a little flour, or any other binding agent. VARIATION #3:For brown sugar you can substitute real maple syrup, sugar, honey, grape jelly, or any other real sweetener. (Do not use nutrisweet or any other artificial sweetener!).
Time 40m Yield about 3 dozen. Number Of Ingredients 16 Steps:
In a large bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. , In a large skillet, brown meatballs in oil, turning often. Remove with a slotted spoon and set aside; drain., To the skillet, add the pineapple, green peppers, sugar, vinegar, oil and soy sauce. Cover and simmer until tender, about 5 minutes. Return meatballs to skillet; simmer until meat is no longer pink. , Combine cornstarch and water until smooth. Stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
More about “sweet and sour meatballs recipes”
Time 40m Yield 4-6 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first six ingredients; crumble beef over top and mix well. Shape into 1-1/2-in. balls., In a skillet, brown meatballs on all sides, turning often; remove and set aside. Drain fat., For sauce, add the brown sugar and cornstarch to the skillet. Stir in the pineapple, vinegar and soy sauce until blended. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add green pepper; reduce heat. Cover and simmer until tender. Return meatballs to skillet and heat through.
