Easy Baked Sweet And Sour Meatballs Recipes

Steps:

• To make meatballs: In a large bowl, combine beef, onion flakes, bread crumbs, salt, nutmeg, eggs and milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Shape mixture into 1 inch balls, and place into a 9x13 inch baking dish; bake in preheated oven for 10 minutes. Lower heat in oven to 350 degrees F (175 degrees C).
• To make sauce: In a large saucepan over medium heat, mix vinegar, sugar, mustard and 1/2 cup water; bring to a boil, and boil for 1 minute. Mix cornstarch and 1/2 cup water; add to saucepan, and boil for 1 minute more.
• Add sauce to cooked meatballs, and bake in preheated oven for 45 minutes, basting occasionally.

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into 2 dozen 1-1/2-in. balls. Place in a greased 2-qt. baking dish. , For sauce, combine brown sugar and cornstarch in a saucepan. Add pineapple and juice, green onions, vinegar and soy sauce; cook and stir just until thickened and bubbly. Pour over meatballs. , Cover and bake at 350° for 40 minutes. Stir in green pepper. Cover and bake 10 minutes longer or until meat is no longer pink. Serve with rice if desired.

Steps:

• Make the meatballs: Preheat the oven to 500 degrees F. Grease 13-by-9-inch baking dish or mini muffin pan with cooking spray.
• In a small bowl, stir together the breadcrumbs and milk. Let sit for 5 minutes.
• In a large bowl, combine the ground meat, garlic, onion, egg, 1/2 teaspoon salt, 1/4 teaspoon pepper and the breadcrumb mixture, mixing with your hands just until combined. Using your hands, break off 2 or 3 tablespoons of the meat mixture at a time and roll it into a ball. Arrange the meatballs in a single layer in the prepared baking dish.
• Bake the meatballs for 12 to 15 minutes or until they are cooked through. While the meatballs are baking, make the sauce.
• Make the sauce: Add the olive oil to a medium saucepan set over medium-low heat. Once the oil it hot, add the garlic and cook, stirring, until golden brown.
• Meanwhile, add the cornstarch and 1 tablespoon water to a small bowl and whisk to combine.
• Whisk the pineapple juice, ketchup, brown sugar, soy sauce and cornstarch mixture into the saucepan. Bring the mixture to a boil and cook until the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes.
• Transfer the cooked meatballs to a large bowl, then add the diced pineapple. Add the prepared sauce and toss to combine. Serve immediately.

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.

Steps:

• Heat oven to 400°F. In large bowl, mix beef, onion, bread crumbs, milk, salt, pepper and egg. Shape mixture into thirty 1-inch meatballs. In ungreased 13x9-inch pan, place meatballs.
• Bake uncovered about 15 minutes or until meatballs are no longer pink in center and thermometer inserted in center reads 160°F.
• In 2-quart saucepan, mix meatballs and sweet-and-sour sauce. Heat to boiling over medium-high heat, stirring occasionally; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, until sauce and meatballs are hot. Serve hot with toothpicks.

Steps:

• For the sauce - mix the cornstarch with ¼ cup water in a small bowl. Set aside.
• Add all of the remaining sauce ingredients to a small saucepan and stir over a medium heat for approximately one minute.
• Add the cornstarch mixture and stir to combine.
• Continue stirring until the mixture becomes thick and glossy- about 5 minutes. Set the sauce aside to cool.
• For the meatballs - Preheat oven to 350°F (175°C ).
• Use a food processor to make fresh breadcrumbs ( I used 4 slices of bread with crusts removed).
• Add all meatball ingredients to a medium sized mixing bowl and thoroughly mix together.
• Roll into small meatballs with your hands, using about a tablespoon of mix at a time.
• Place meatballs in a 9 x 13 baking dish and, if using as a main meal, add the optional cup of pineapple chunks if desired - Just spread them evenly around the meatballs.
• Pour the sweet and sour sauce over the meatballs , ensuring that they are all covered.
• Bake for 30 minutes and stir. Continue to bake for another 15 minutes and stir again. Check for doneness and bake longer if needed.
• Serve over rice or noodles for a main meal. Lightly sprinkle each meal with toasted sesame seeds or finely sliced green onions for presentation if desired.
• Can be served as cocktail meatballs in a single large bowl with cocktail forks or toothpicks.

Steps:

• In a saucepan, combine the last four ingredients over medium heat until sauce is smooth. Remove from heat.
• Pour sauce over meatballs on serving dish and serve immediately OR combine meatballs and sauce in a crock pot and keep on low heat for as long as you need.
• If serving these as an appetizer or party food, you might want to provide toothpicks.