Sweet And Sour Meatballs With Pineapple Recipes

Steps:

• Combine ground beef, onion, egg, 1 tablespoon cornstarch, salt, and pepper in a bowl. Use a cookie scoop to shape into meatballs.
• Heat oil in a large skillet over medium heat. Add meatballs and cook, turning often, until browned and no longer pink in the centers, 7 to 10 minutes. Remove meatballs from the skillet and drain oil, reserving 1 1/2 tablespoons of drippings.
• Drain pineapple chunks from the can, reserving juice; set pineapple aside. Add enough additional pineapple juice to make 1 1/2 cups total.
• Combine pineapple juice, sugar, 1/2 cup plus 1 tablespoon water, 1/4 cup plus 2 tablespoons vinegar, soy sauce, and remaining 2 1/2 tablespoons cornstarch in a bowl; mix well. Stir into drippings in the skillet.
• Cook over medium heat, stirring constantly, until smooth and thickened. Add meatballs, pineapple chunks, and bell peppers. Cook until thoroughly heated, coating well, about 5 minutes. Serve over hot cooked rice.

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.

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:

• 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.

Steps:

• MAKE MEATBALLS:.
• Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
• Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
• MAKE SAUCE:.
• Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
• Combine catsup and vinegar and stir into the onion & pepper mixture.
• Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
• Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
• Transfer to serving bowl. Garnish with chopped green onion and serve.

Steps:

• Meat Balls.
• Mix meat ball ingredients well and shape into balls.
• Cook over medium heat, turning occasionally until brown, about 20 minutes.
• OR bake in an ungreased oblong pan (13x9x2 inches), in 400 degree Fahrenheit oven until light brown, 20-25 minutes.
• Drain fat from meat balls.
• Sweet& Sour Sauce.
• Mix brown sugar and cornstarch in pan.
• Stir in pineapple (with syrup), vinegar and soy sauce.
• Heat to boiling, stirring constantly, reduce heat to simmer.
• Add meat balls.
• Cover, simmer, stirring occasionally, 10 minutes.
• Stir in green peppers.
• Cover, simmer until green peppers are crispy-tender, about 5 minutes.

Steps:

• Drain pineapple, reserving juice. Add enough water to reserved juice to measure 3/4 cup; pour into medium bowl. Add vinegar and next 3 ingredients; mix well.
• Mix meat and next 4 ingredients just until blended; shape into 30 meatballs, using about 1 Tbsp. meat mixture for each.
• Heat oil in large skillet on medium heat. Add meatballs; cook 10 min. or until evenly browned on all sides, turning occasionally. Drain meatballs; return to skillet.
• Add pineapple juice mixture to skillet; stir. Cover; simmer 15 to 20 min. or until meatballs are done (160ºF), stirring occasionally. Meanwhile, mix cornstarch and water until blended.
• Add cornstarch mixture to meatballs along with the crushed pineapple; mix well. Cook 2 to 3 min. or until sauce is thickened and heated through, stirring occasionally.

Steps:

• Drain pineapple, reserving 1/2 cup juice (discarding remaining juice or save for another use). Set the juice and pineapple aside. In a large bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs., In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes., Meanwhile, in a large bowl, combine sugar and cornstarch. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.