Sweet and Sour Meatballs (Oriental Sweet and Sour Meatballs)
Description
This delightful recipe for Sweet and Sour Meatballs is a treasured favorite of mine, often gracing my table during special occasions, particularly at my Christmas open house and the New Year’s Day buffet. This dish not only makes a vibrant addition to any buffet spread but also serves as a beloved crowd-pleaser at potlucks. One of my favorite techniques is to prepare a double batch of the meatballs; I bake them in the oven, allow them to cool slightly, and then freeze them on a cookie sheet. Once frozen, I slip them into a plastic bag, making it incredibly convenient to pull out as many as needed for future meals. This recipe was discovered hand-written on a sheet of paper tucked within a cookbook I picked up at a yard sale, and it has since become a staple in my kitchen.
Recipe Details
| Category | Meat |
|---|---|
| Cook Time | 35 minutes |
| Prep Time | 15 minutes |
| Total Time | 50 minutes |
| Servings | Varies |
| Rating | 5/5 (14 reviews) |
| Keywords | < 60 Mins, Oven |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 347.5 kcal |
| Fat | 13.7 g |
| Saturated Fat | 5.2 g |
| Cholesterol | 61.3 mg |
| Sodium | 333.5 mg |
| Carbohydrates | 38.3 g |
| Fiber | 1.8 g |
| Sugar | 34.8 g |
| Protein | 18.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ | Ground beef |
| ½ | Ground pork |
| 1 | White sugar |
| ⅛ – ¼ | Black pepper |
| 1 | Dried ginger |
| 3 | Soy sauce |
| 2 | Tapioca starch |
| 1 | Cornstarch |
| 1 | Onion (minced) |
| 1 | Water chestnut (optional) |
| ¾ | White vinegar |
| 2 ¾ | White sugar (for sauce) |
| 1 | Tomato paste |
| 1 | Tapioca starch (for sauce) |
| 1 | Cornstarch (for sauce) |
| 1 | Water |
| 1 | Pineapple chunk |
| 1 | Green pepper |
| 1 | Carrot |
Instructions
-
Prepare the Meatballs
In a large mixing bowl, combine and mix together the ground beef, ground pork, white sugar, black pepper, dried ginger, soy sauce, tapioca starch (or cornstarch), minced onion, and water chestnuts (if using). -
-
Knead and Form
Knead the mixture for at least two minutes to ensure proper marination, and then form the mixture into evenly sized balls, which will help them cook evenly. -
Bake the Meatballs
Instead of frying, I prefer baking the meatballs to achieve a healthier result. Preheat your oven to 350°F (175°C) and place the meatballs on a cookie sheet. Bake them for about twenty minutes or until they are cooked through. -
Make the Sweet and Sour Sauce
While the meatballs are baking, prepare the sweet and sour sauce. In a saucepan over medium heat, whisk together the white vinegar, the 2¾ cups of white sugar, tomato paste, tapioca starch (or cornstarch), and the cup of water (or a mix of water and pineapple juice). Bring this mixture to a boil while stirring continuously. I find that using a whisk is particularly effective for ensuring a smooth consistency. -
Combine and Heat
Once the sauce reaches a boiling point, carefully add the baked meatballs to the pot and allow them to heat through, letting the flavors meld beautifully. -
Add Vegetables
Next, add in the carrots, green pepper, and pineapple chunks. Cook just until the vegetables are tender-crisp—be cautious not to overcook them, as you want to maintain a pleasing texture and color. -
Make Ahead and Store
This dish can be made ahead of time and refrigerated. When you’re ready to serve, simply reheat in the microwave or keep warm in a Crockpot. The meatballs freeze exceptionally well, so consider making a larger batch to enjoy later. -
Final Tip
For optimal flavor and texture, you might choose to cook the carrots separately before adding them to the sauce and meatballs. This ensures they retain their vibrant color and crunchiness without becoming overly soft.
These Sweet and Sour Meatballs are not just a meal; they’re a celebration of flavors and textures that can bring joy to any gathering. Enjoy this delightful dish at your next special occasion, and watch your guests rave about it!
