Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs)

Total Time
50mins
Prep
15 mins
Cook
35 mins

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.

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Ingredients

Nutrition

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.