Recipe by KIMMY D
"An easy, delicious recipe made with ingredients you always have around the house! A definite winner! Wonderful served with rice!"
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dry bread crumbs
packed brown sugar
1 1/2 cups
distilled white vinegar
I make a similar Sweet and sour meatball. I find that adding 1/4c of ketchup really adds a tangy flavour that this recipe seemed to lack . I also substitute flour with cornstarch. It gives the meatballs a beautiful glazed effect.
Although this recipe is super easy, it is not really great. It was fine, but I will not make it again.
I made the sauce, substituting the pineapple juice for water and cutting the brown sugar in half. I also added about 1/4 - 1/2 tsp of dry mustard, for a little twang. I cheated a little and used store bought frozen meatballs that were heated in the oven. Threw the meatballs in a crockpot, threw the cooked sauce over it and let it hang out for an hour. It was a hit with everyone, including teenagers!
This was terrific. The only changes I made was to use about 1/4 cup of onion flakes instead of regular onion and I almost doubled the recipe. I still did not have any leftovers. My kids loved it. I also cooked my meatballs first in the oven for 20 minutes to keep them from breaking apart and then I don't have to watch them. Much easier that way.
Making the meatballs I added bread pieces soaked in milk instead of bread crumbs and added an additional egg. With the sauce I used apple cider vinegar instead of white vinegar. Chicken broth instead of water. To top it off added pineapple chunks and green onion to garnish. It was exceptionally delicious, the sauce is also excellent for spareribs and chicken.
I was looking for something different to make with hamburger. This was an excellent change of pace. I served it over white rice and with a tossed salad. I added some drained crushed pineapple to the sauce for a little extra flavor. I also browned the meatballs and then placed them in a casserole and covered them with the sauce and baked at 350 degrees for 30-40 minutes covered with aluminum foil.
This sweet and sour recipe was excellent! I've tried many, this one is a keeper. It was also nice to have beef with sweet and sour instead of chicken or pork always. I will be making this sauce for lots of things besides these meatballs.
OK, so I'm giving this 5 stars, but that's with a lot of changes. I made them as appetizers for a shower, kept them small and put toothpicks in them for easy pick up from a baking pan. I made the recipe with 3# turkey meat (increasing all the other ingredients X3 of course) and made about 55 meatballs. I spent a lot of time reading MANY of the reviews and this is what I came up with.
Add onion soup mix to meat--did that
Bake instead of fry the meat--did that
Cut sugar in 1/2--did that
Cut soy sauce in 1/2--did that
Use cornstarch instead of flour--did that
Add pineapple to sauce--did that (1/2 can fruit)
with all the juice added to the water
Add red pepper to sauce--did that
Add ketchup--Used General Tsao Sauce instead of ketchup.
They turned out great. Made them a day ahead and put them in the oven to warm before serving. The only thing that I think I'll do different (even though people disagreed) is to add some General Tsao's right into the meat as well as to the sauce. I think it would add to the flavor.
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* Percent Daily Values are based on a 2,000 calorie diet.
The Best Sweet and Sour Meatballs
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 151
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