Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs)
photo by CountryLady
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
-
ORIENTAL MEATBALLS
- 1⁄2 lb ground beef (I use all ground beef)
- 1⁄2 lb ground pork
- 1 teaspoon white sugar
- 1⁄8 - 1⁄4 teaspoon black pepper
- 1 teaspoon dried ginger
- 3 teaspoons soy sauce
- 2 tablespoons tapioca starch or 2 tablespoons cornstarch
- 1 small onion, chopped fine (best minced or grated)
- 1⁄4 cup water chestnut, chopped fine (optional)
-
SWEET AND SOUR
- 1⁄3 cup white vinegar
- 3⁄4 cup white sugar (You may wish to use less)
- 2 3⁄4 ounces tomato paste
- 1 tablespoon tapioca starch or 1 tablespoon cornstarch
- 1 cup water (I use the drained juice from one 19 ounce can of pineapple chunks plus water to equal one cup)
- 1 cup pineapple chunk, drained (I use one 19 ounce can of pineapple chunks)
- 1 green pepper, cut into small squares
- 1 red pepper, cut into small squares (optional)
- 1 carrot, cut into thin slices (I use more ...about 4)
directions
- In large mixing bowl combine and mix: ground meat, sugar, black pepper, dry ginger, soy sauce, the tapioca or cornstarch, minced onion and(the water chestnuts if using).
- Knead above for at least two minutes to insure proper marination, form into even sized balls.
- Fry in oil and drain (I never fry my meatballs, I put them on a cookie sheet and bake at 350 for about twenty minutes or until done.).
- Meanwhile make the Sweet and Sour Sauce: in sauce pot on medium heat whisk together vinegar, sugar, tomato paste, the tapioca starch or cornstarch, the cup of water (or water/pineapple juice mix) Bring to boil stirring while cooking. (I find using a whisk to stir works very well).
- When mixture reaches boiling point add the meatballs and heat through.
- Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
- NOTE: This can be made ahead and refrigerated. It can then be quickly reheated in the microwave and kept hot in a Crockpot. This freezes well.
- I also find cooking the carrots separately and then adding, assures they don't get overcooked.
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Reviews
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I made this for a work potluck and everyone raved about it! I doubled the recipe but didn't double the pineapple or bell peppers, and it turned out great. I made the meatballs the day before and froze them overnight. Made the sauce, but didn't add the produce until the next day, when I put everything in a crockpot on low for about 2 hours. I left out the carrots (they didn't "go" to me) and didn't add the water chestnuts until I added the veggies. I also would, next time, MINCE the onion as fine as you can since dicing it left chunks too large for the meatballs. I also used turkey in place of the pork. But I had 5 requests for a copy of the recipe, so THANK YOU for providing it!
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This is a very tasty dish and would be superb over rice. I originally made this hoping for an "appetizer" and then wondered what I would do with the veggies. However, I will serve the meatballs and pineapple in the sauce as an appetizer and the rest is reserved for supper one evening. I have been doing my meatballs in the oven for quite sometime and find them much healthier. I'm thinking this sauce would be great with chicken, pork, etc. Endless possibilities here.
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Tweaks
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I made this for a work potluck and everyone raved about it! I doubled the recipe but didn't double the pineapple or bell peppers, and it turned out great. I made the meatballs the day before and froze them overnight. Made the sauce, but didn't add the produce until the next day, when I put everything in a crockpot on low for about 2 hours. I left out the carrots (they didn't "go" to me) and didn't add the water chestnuts until I added the veggies. I also would, next time, MINCE the onion as fine as you can since dicing it left chunks too large for the meatballs. I also used turkey in place of the pork. But I had 5 requests for a copy of the recipe, so THANK YOU for providing it!
RECIPE SUBMITTED BY
<p>I live in Saskatchewan where hospitality and food go hand in hand. Community suppers, Beef Pit Barbecues, Church suppers, potlucks, tea and bake sales, booths at the curling and hockey rinks in winter, the ball games in summer. What is truly the spirit of Saskatchewan is that these events are for most part the efforts of community volunteers sharing their time as well as their best make and takes. Small communities along with the larger centres across the province are well known for their turkey suppers, cabbage rolls, perogies and overflowing dessert tables. Homemade of course! <br /> <br />I love preparing meals for my family and friends and in the sharing of good recipes be they mine or that of another. My posted recipes are recipes that are family favorites. My reviews here on Zaar allow that I have been most fortunate in the choosing of the recipes I have made. Without doubt we all love those over the top desserts and dishes to serve on special occasions and for those fives are a given. For me equally important are the recipes used in the daily meal preparation. Recipes enjoyed by my family be it a simple soup, salad or casserole are right up there with the 'over the tops' and share equal billing. Yes five star ratings ... if my family enjoyed, I would serve to invited guests, take to a pot luck, coffee hour or bake sale. <br /></p>
<p>Aside from cooking and baking I admit that my interest in gardening exceeds that of the norm. I collect cookbooks, my favorites being the community and church cookbooks that have everyone sharing their favorite recipes. Enjoy yard sales on occasion but tend to keep my hands in my pockets, cannot completely resist when it comes to the glassware, baskets and of course cookbooks. I take great pleasure in reading with non fiction being my first choice when it comes to the choosing.</p>