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.
- 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)
- 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.
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.
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!
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!