Sweet And Sour Meatballs Oamc Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix warm water and egg replacer together in a large bowl. Stir in vegan cheese, tofu, nutritional yeast, salt, and garlic powder. Add onion, pecans, Italian seasoning, basil, and sage; mix until well combined. Stir in enough bread crumbs to reach a moist, crumbly texture.
• Form mixture into 1 1/2-inch balls and place in an 8-inch baking pan.
• Mix grape jelly, ketchup, olive oil, vinegar, garlic, and oregano in a separate bowl. Pour over meatballs.
• Bake in the preheated oven until meatballs are firm, 35 to 40 minutes.

Steps:

• Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic.
• Form into 1-inch balls.
• Heat oil in skillet; brown meatballs on all sides, or bake in oven until browned.
• In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice.
• Cook until thickened; stir constantly.
• Add meatballs, fruit, and peppers.
• Cook 5 minutes or until fruit is well heated.
• For OAMC: make meatballs as directed and flash freeze. Transfer to a ziploc bag, label and put back into freezer. To serve prepare sauce as directed and add defrosted meatballs and heat through.

Steps:

• Label one gallon freezer bag.
• Add all ingredients. Remove as much air as possible, seal & freeze laying flat.
• Thaw overnight in fridge (set bag into a bowl in case it leaks).
• Prep Day: Dump into crockpot & cook on low for 6-8 hours or until peppers & onions are tender. Serve over rice or noodles, if desired.

Steps:

• Position the oven rack in the top third of the oven and preheat the oven to broil. Line a rimmed baking sheet with aluminum foil and lightly coat the foil with cooking spray.
• Mix the pork, cilantro, breadcrumbs, egg, garlic, ginger, cinnamon, cloves, 3/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until just combined. Use a 1-ounce ice-cream scoop to shape the mixture into 24 balls and place them on the prepared baking sheet. Broil until golden brown and firm, 8 to 10 minutes, rotating the sheet halfway through broiling.
• Meanwhile, drain the liquid from the can of pineapple into a large skillet (you should have just over 3/4 cup juice). Quarter each of 6 pineapple rings (for a total of 24 pieces) and set aside.
• Add the ketchup, vinegar, honey, soy sauce and a generous amount of pepper to the skillet with the pineapple juice, whisking until smooth. Bring to a simmer over medium-high heat and cook, stirring occasionally, until reduced by about a quarter and thickened, 4 to 5 minutes. Remove from the heat, add the meatballs and toss until well coated.
• Skewer 1 pineapple piece and one meatball with a food pick or toothpick and place on a serving platter. Repeat with the remaining pineapple pieces and meatballs and sprinkle with chopped cilantro. Spoon any remaining sauce left in the skillet into a bowl and serve alongside the meatballs.

Steps:

• Drain pineapple, reserving juice.
• Set pineapple aside.
• Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
• Cook over medium heat until thick, stirring constantly.
• Add pineapple, meatballs and green pepper.
• Simmer, uncovered, for 20 minutes or until heated through.
• Serve over rice.