Sweet And Sour Meatballs
Serves: 3
Fredy Murphy
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Rice Wine Vinegar1 cup
Ketchup1 tbsp
Soy Sauce (low-sodium)2.25 cups
Pineapple Juice1 tbsp
Cornstarch2270 g
Ground Beef1.5 cups
Plain Breadcrumbs1 cup
Milk1 cup
Heavy Cream2 tbsps
Mustard (grainy)1 tsp
Salt1 tsp
Red Pepper Flake4 large
Egg2 tbsps
Olive OilDirections:
1
In a large skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice
2
Bring to a boil
3
Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps
4
Whisk the slurry into the skillet and add the All-Purpose Meatballs
5
Bring to a simmer and add the sriracha
6
Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes
7
Stir in the pineapple chunks
8
Serve over steamed rice, garnished with green onions
9
To make the meatballs, combine the ground beef, breadcrumbs, milk, cream, parsley, mustard, salt, black pepper, red pepper flakes and eggs in a large mixing bowl
10
Mix together well with your hands
11
Scoop out 1-tablespoon portions and roll them into balls with your hands
12
Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up
13
To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat
14
Add the meatballs in batches, making sure not to overcrowd the pot
15
Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch
16
Drain on paper towels
17
Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer
18
When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer
19
Yield: 125 meatballs