Sweet And Sour Meatballs Ii Recipes

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.

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 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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Coat a baking sheet with cooking spray.
• Combine beef, oats, egg whites, onions, garlic, parsley and oregano in a medium bowl and mix thoroughly.
• Shape beef mixture into 48 1" balls, place on baking sheet.
• Bake meatballs for 25 minutes.
• Transfer to a crockpot to keep warm and set on low.
• Meanwhile, combine remaining ingredients in a small bowl. Pour over meatballs and let heat about 10 minutes.
• Points figured for 4 meatballs per serving.

Steps:

• Combine first 9 ingredients thoroughly.
• Form into 3/4" meatballs.
• Use a melon-baller to scoop meatballs; roll balls between the palms of your hands to shape them; set meatballs on a cookie sheet as you go, and chill to set them.
• DO NOT PRECOOK MEATBALLS.
• Combine jelly, chili sauce, soy sauce and ginger in a large deep skillet or serving pan over low heat.
• Stir until smooth and heat to boiling, stirring frequently.
• Add meatballs; bring back to a boil; reduce heat, cover, and cook over moderately low heat for at least 30-40 minutes, turning gently once.
• If desired, blot the surface of the sauce with paper towels to remove grease. There should be little or no grease if you use lean ground beef.
• Adjust sauce seasoning with salt and paper to taste.
• Serve hot in a chafing dish or keep warm in a small crockpot.

Steps:

• Make meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined; shape into 1 1/2-inch diameter balls.
• Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.
• Make sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.
• Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.

Steps:

• Make meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined; shape into 1 1/2-inch diameter balls.
• Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.
• Make sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.
• Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.

Steps:

• Make meatballs: Mix beef, bread crumbs, onion, egg, salt, and pepper together in a large bowl until well combined; shape into 1 1/2-inch diameter balls.
• Cook meatballs in a large nonstick skillet over medium heat until evenly browned and cooked through.
• Make sauce: Mix brown sugar, water, ketchup, vinegar, soy sauce, and cornstarch together in a medium bowl until smooth.
• Pour sauce over meatballs. Reduce heat to low and simmer until sauce is thick, 3 to 5 minutes.