Yield 4 Number Of Ingredients 14 Steps:
Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved. Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls. Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper. Cover and cook until the meatballs are no longer pink in the center, about 1 hour.
Time 55m Yield 5 Number Of Ingredients 16 Steps:
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish. In another bowl, whisk together the vegetable oil, vinegar, apricot jam, ketchup, 1/4 cup onion, oregano and hot pepper sauce. Pour over meatballs. Bake uncovered for 35 to 40 minutes in the preheated oven, until meatballs are firm, and sauce is thick and bubbly.
Time 1h10m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray. Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn’t holding together. Shape the mixture into balls, and place into the prepared baking dish. Bake in the preheated oven until browned and set, about 45 minutes. Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.
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 1h10m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray. Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn’t holding together. Shape the mixture into balls, and place into the prepared baking dish. Bake in the preheated oven until browned and set, about 45 minutes. Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.
Time 1h10m Yield 6 Number Of Ingredients 14 Steps:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch rectangular baking dish with cooking spray. Mix the ground pecans, eggs, Colby-Jack cheese, minced onion, Italian seasoning, cornflake crumbs, and salt in a bowl until thoroughly combined. Add another egg if mixture isn’t holding together. Shape the mixture into balls, and place into the prepared baking dish. Bake in the preheated oven until browned and set, about 45 minutes. Mix together the vegetable oil, vinegar, ketchup, grated onion, apricot jam, and oregano together in a bowl until smooth; pour the sauce over the baked pecan balls, and return to oven until the sauce is bubbling, 5 to 10 more minutes.
More about “zesty vegetarian sweet and sour meatballs recipes”
Time 1h Yield 12-20 meatballs Number Of Ingredients 10 Steps:
Mix ingredients in one at a time until well mixed. Form into balls with greased hands. Fry vegetable oil or bake until golden brown lightly on all sides. Place all of the meatballs in a pan or skillet and pour in 2 cups of water and 2 packages of George Washington Broth. Simmer until water almost disappears. (At this point you can use them as regular meat balls make the sauce below) Mix together your sweet and sour sauce. Place the meatballs in a baking dish or in a crockpot. Pour sauce over meatballs. Bake at 350 degrees for 30 minutes or turn on high in the crockpot and leave until all is warm.
