Sweet And Sour Pineapple Meatballs Recipes

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:

• Mix together all meatball ingredients until thoroughly combined.
• Form into balls. For appetizer make smaller balls, for meal make larger balls.
• Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs).
• To make sauce, mix brown sugar and cornstarch in skillet.
• Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
• Add meatballs, cover and simmer for approximately 10 minutes.
• Add peppers and simmer approximately 5 minutes more.

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:

• 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:

• 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:

• 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:

• Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
• Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
• Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
• If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
• To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
• When the sauce is to desired taste, add in the cooked meatballs and carrots.
• Simmer for about 25-30 minutes, or until carrots are crisp-tender.
• Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
• This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
• Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
• Serve over rice.

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:

• 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:

• In a small saucepan, dissolve 2 teaspoons of the bouillon granules in 1/4 cup boiling water. In a large bowl, combine ground beef, bread crumbs, onion, and egg. Mix in the dissolved bouillon. Shape into meatballs, about 1 to 2 inches in diameter.
• In a large saucepan over medium heat, brown the meatballs on all sides. In a small bowl, combine 1/4 cup of the reserved pineapple juice, lemon juice, brown sugar, soy sauce, remaining beef bouillon granules, and ginger. Pour into the pan with meatballs. Cover, and simmer for 25 minutes.
• In a small bowl, combine remaining pineapple juice and cornstarch. Stir into meatball mixture, and simmer until thickened. Add green pepper and pineapple chunks; heat thoroughly.

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.

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.