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 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 1h5m Yield about 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.
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 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!).
More about “yayas sweet sour meatballs recipes”
Time 1h50m Yield 4-5 serving(s) Number Of Ingredients 11 Steps:
Add breadcrumbs, salt, pepper, garlic powder and egg to minced meat (if you wish, you can add a bit of water) Roll into balls and set aside Brown diced onions in olive oil until golden in large skillet with a lid Brown the balls and gently turn them until evenly browned. During this step you can keep skillet covered, which prevents the balls from sticking. Add soup, paste, lemon juice, brown sugar and cover. Cook on low heat, mixing occasionally for 90 min. Serve with mashed potatoes or rice (recipe can be easily doubled or tripled).
