Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs)

Recipe by Gerry
READY IN: 50mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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