SWEET AND SOUR FROZEN MEATBALLS RECIPES

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EASY SWEET-AND-SOUR MEATBALLS RECIPE: HOW TO MAKE IT



Easy Sweet-and-Sour Meatballs Recipe: How to Make It image

The already prepared meatballs make this a very easy and quick supper. You can use your own homemade meatballs or store-bought if you're in a pinch. —Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 10

1 can (20 ounces) unsweetened pineapple chunks
1 package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
1 large green pepper, cut into 1-inch pieces
3 tablespoons cornstarch
1/3 cup cold water
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional

Steps:

  • Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.

Nutrition Facts : Calories 330 calories, FatContent 15g fat (7g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 572mg sodium, CarbohydrateContent 40g carbohydrate (31g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

SWEET AND SOUR MEATBALLS RECIPE | REE DRUMMOND - FOO…



Sweet and Sour Meatballs Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 23

1/2 cup packed brown sugar
1/2 cup rice vinegar or white vinegar 
1/4 cup ketchup 
1 tablespoon low-sodium soy sauce 
2 1/4 cups pineapple juice 
1 tablespoon cornstarch 
25 frozen meatballs, recipe follows
1 tablespoon sriracha or other hot sauce, more to taste 
1 red bell pepper, chopped
1 cup drained canned or fresh pineapple chunks 
4 tablespoons sliced green onions 
4 1/2 cups cooked long-grain or basmati rice, for serving
5 pounds ground beef
1 1/2 cups plain breadcrumbs 
1/2 cup whole milk 
1/2 cup chopped fresh parsley 
1/4 cup heavy cream 
2 heaping tablespoons grainy mustard 
1 teaspoon kosher salt 
1 teaspoon freshly ground black pepper 
1/2 teaspoon red pepper flakes 
4 large eggs 
Olive oil, for frying

Steps:

  • In a large skillet (with a lid), combine the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Stir the mixture around and bring it to a gentle boil over medium-high heat. To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice in a small bowl until smooth. Add it to the sauce, whisking to combine.
  • Add the frozen meatballs, sriracha and bell pepper and toss to combine. Cover the skillet and cook until the sauce has thickened and the meatballs are heated through, 8 to 10 minutes.
  • Stir in the pineapple, then sprinkle in 2 tablespoons of the green onions. Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions at the end.
  • Combine the beef, breadcrumbs, milk, parsley, cream, mustard, salt, black pepper, red pepper flakes and eggs in a large bowl. Knead it all together with your hands until well combined.
  • Scoop out 1-tablespoon portions of the meat mixture and roll into neat balls. Put them on parchment paper-lined rimmed baking sheets as you go, then put the sheets in the freezer for about 10 minutes to firm them up before frying.
  • To brown the meatballs, heat 1/4 cup olive oil in a large skillet over medium-high heat. Working in batches, add some meatballs to the skillet and cook on all sides until they have great color on the surface and are fully cooked inside, 5 to 6 minutes. Drain the meatballs on paper towels when they're done, then line them up on clean parchment paper-lined baking sheets. Cook the remaining meatballs.
  • Put the baking sheets in the freezer, uncovered, until the meatballs are frozen and firm on the surface, 30 to 45 minutes. Then just pop the meatballs into 5 to 7 freezer bags (roughly 25 per bag) and freeze them immediately. They'll be there when you need them.

More about "sweet and sour frozen meatballs recipes"

EASY SWEET-AND-SOUR MEATBALLS RECIPE: HOW TO MAKE IT
The already prepared meatballs make this a very easy and quick supper. You can use your own homemade meatballs or store-bought if you're in a pinch. —Ruth Andrewson, Leavenworth, Washington
From tasteofhome.com
Reviews 5
Total Time 30 minutes
Category Dinner
Calories 330 calories per serving
  • Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through., In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. If desired, serve with rice and top with green onions.
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EASY SWEET-AND-SOUR MEATBALLS RECIPE: HOW TO MAKE IT
The already prepared meatballs make this a very easy and quick supper. You can use your own homemade meatballs or store-bought if you're in a pinch. —Ruth Andrewson, Leavenworth, Washington
From tasteofhome.com
Reviews 5
Total Time 30 minutes
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See details


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