Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs)

Gerry's Note:

This is one of my recipes I like to use for special occasions such as at my Christmas 'open house' and New Years Day buffet. It is a great addition to a buffet and is definitely a crowd pleaser at potlucks. I often prepare double batches of the meatballs, bake them in the oven, freeze on a cookie sheet and when frozen slip them into a plastic bag. This allows me to take out as many as I need for the meal I am preparing. Found this recipe hand written on a sheet of paper tucked in a cookbook picked up at a yard sale.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

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:

1. 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).
2. Knead above for at least two minutes to insure proper marination, form into even sized balls.
3. 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.).
4. 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).
5. When mixture reaches boiling point add the meatballs and heat through.
6. Add the carrots, peppers and pineapple chunks and cook until vegetables are 'just done'. Do not overcook.
7. 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.
8. I also find cooking the carrots separately and then adding, assures they don't get overcooked.

Reviews

[mrsheston]

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!

[cmr1120]

This was great! Very easy to make and very tasty! I love the fact that the meatballs don't need any eggs since my son is allergic to eggs! Thanks for sharing!

[Chef #1555856]

It was pretty tasty, I would make them again. I baked the meatballs rather than fried them, and they turned out well. I would add a little more ginger and a touch of salt to them in the future. Would definitely bring these to a party. Easy.