Sweet And Sour Chicken Meatballs Recipes

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.

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.

Steps:

• Prepare and bake Basic Meatballs as directed, substituting ground chicken for the ground beef and increasing the baking time to 13 to 14 min. or until meatballs are done (165ºF).
• Meanwhile, heat oil in large skillet on medium heat. Add peppers; cook and stir 4 min. or until crisp-tender. Stir in garlic and ginger; cook 1 min., stirring frequently. Add dressing, barbecue sauce and pineapple; mix well. Bring just to boil, stirring frequently.
• Add meatballs; cook 1 to 2 min. or until heated through, stirring frequently. Top with onions.

Steps:

• First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
• Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
• Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
• Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.

Steps:

• In medium saucepan stir together both sugars, cornstarch and seasoning salt. Mix well.
• Stir in pineapple, vinegar and water. Bring to a boil. Reduce heat just enough to keep it at a low boil. Cook and stir for 2 minutes.
• Stir in Worcestershire and cherry juice.
• Add green pepper, reduce heat to a simmer and cook for 3 minutes.
• For Meatballs: Pour sauce over your favorite cooked meatballs in casserole dish or in a pan on the stove and heat through.
• For Chicken: Place boneless, skinless chicken breasts into 13x9x2 inch baking dish sprayed lightly with non-stick cooking spray. Cover and bake at 350° for 20-30 minutes depending on thickness of chicken. Bake until chicken is no longer pink in the center. Uncover the last 10 minutes of cooking.

Steps:

• Heat olive oil in large skillet; add onion, green pepper and carrot. Cook 5 minutes until onion is softened.
• Stir in broth, tomato sauce, brown sugar, white vinegar, pineapple with juice, and ketchup.
• Simmer 10 minutes or until vegetables are tender.
• While that's cooking, soak bread in milk in large bowl until milk is absorbed.
• Mix together with chicken, zucchini, egg, salt, pepper and garlic powder.
• Shape 12 meatballs, approx 2 tablespoons mixture each.
• Drop meatballs into the simmering sauce, cook 15 minutes or until cooked through.
• Turn over once during cooking; remove from heat and stir in rice.
• Cover and let stand 5 minutes.
• Fluff rice with fork before serving.