Lana's Sweet and Sour Meatballs

Tuesday, November 29, 2011

These were very delicious! The meatballs are great even on their own without the sauce! I liked them better than the store bought frozen meatballs. Of course if you are in a hurry, use frozen meatballs :) The only addition I added was ketchup, since I normally use it when making sweet and sour sauces. I didn't measure it, but I used somewhere between 1/4 cup to 1/2 cup. I also cut the meatball ingredients in half and left the sauce the same. The recipe below has my changes. More sauce is always better! These meatballs would make wonderful appetizers for a party or get together and they are so easy to throw together. Hubby and I had them for dinner and just added rice. Sooo yummy! Enjoy!


Lana's Sweet and Sour Meatballs
Slightly adapted from www.allrecipes.com

Ingredients:

For Meatballs
1 pound lean ground beef
1 egg
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/4 teaspoon ground ginger
1/2 teaspoon seasoning salt
1/4 teaspoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon granulated sugar

For Sauce
1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 tablespoons distilled white vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
1/4 cup ketchup
3 tablespoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon seasoning salt
1 large carrot, diced
1 large green bell pepper, cut into 1/2 inch pieces

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes; set aside.

To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, brown sugar and ketchup. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.

Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.
 
 

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