Sweet Sour Meatball Stew Recipes

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:

• 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 skillet over medium-high heat, add the brown sugar, vinegar, ketchup, soy sauce and 2 cups of the pineapple juice. Bring to a boil.
• Make a slurry by mixing the cornstarch into the remaining 1/4 cup pineapple juice, whisking to get out all the lumps. Whisk the slurry into the skillet and add the All-Purpose Meatballs. Bring to a simmer and add the sriracha. Cover and cook until the sauce is thickened and the meatballs are heated through, 8 to 10 minutes. Stir in the pineapple chunks.
• Serve over steamed rice, garnished with green onions.
• 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. Mix together well with your hands. Scoop out 1-tablespoon portions and roll them into balls with your hands. 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.
• To brown the meatballs, heat the olive oil in a heavy pot or large skillet over medium-high heat. Add the meatballs in batches, making sure not to overcrowd the pot. Cook, turning the meatballs to make sure they brown all over, 5 to 7 minutes per batch. Drain on paper towels.
• Freezer instructions: Put the cooked meatballs in a single layer on baking sheets and put into the freezer. When frozen, divide them into freezer bags, 25 per bag, and return them to the freezer. Yield: 125 meatballs.

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:

• 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:

• In 4-5 quart crockpot, combine all ingredients except cornstarch and soy sauce and stir gently.
• Cover and cook on low for 7-8 hours until wild rice is tender.
• In small bowl, combine cornstarch and soy sauce, mix well.
• Stir into soup and cook, covered, on high for 20-30 minutes until soup thickens.

Steps:

• Mix beef, bread crumbs, egg and spices.
• Shape into 50 meatballs.
• Place in 13x9x2 baking pan.
• Broil until brown, turning once.
• Spoon off excess fat.
• In saucepan cook green pepper and onion in butter or margarine until tender-crisp.
• Stir in remaining ingredients.
• Pour over meatballs.
• Cover with foil and bake at 350 for 20 minutes.
• Place in fondue or chafing dish to serve.
• OR,.
• Place meatballs in crockpot, pour sauce over and heat on low for 3-4 hours.
• May be served directly from crockpot.

Steps:

• Blend pork, breadcrumbs, eggs, water, mustard, salt, pepper, cloves, cinnamon, nutmeg in a bowl.
• Shape into meatballs of 1 inch of diameter.
• Heat the butter or olive oil to high heat in a casserole and seal the meatballs on all their sides.
• Lower the heat to medium. Add the onions and garlic.
• Stir and keep on cooking 3 minutes.
• Incorporate flour and keep on cooking 2 minutes, stirring constantly.
• Pour the beef stock. Stir well.
• Cover and let simmer 45 minutes.
• Add the potatoes and keep on cooking 15 minutes , covered partially.

Steps:

• Place meatballs in the bottom of the Instant Pot. Top with the peppers, onions and undrained pineapple chunks.
• In a small bowl, mix together sweet and sour sauce, brown sugar, soy sauce, and garlic powder. Pour on top of meatballs and vegetables.
• Place the lid on the Instant Pot and turn the knob to SEALING.
• Push the PRESSURE COOK or MANUAL button and set the timer for 7 minutes.
• When the timer is finished, turn the knob to VENTING to do a QUICK RELEASE of the pressure. Remove the lid and stir.
• Serve over rice as a main dish or serve with toothpicks for a yummy appetizer.

Steps:

• Heat a slow cooker to Medium-High; stir the reserved liquid from the pineapple chunks, soy sauce, vinegar, and brown sugar together in the slow cooker. Whisk the cornstarch into the mixture until dissolved.
• Mix the ground beef, egg, Worcestershire sauce, milk, bread crumbs, onion, salt, and pepper together in a bowl; form into 1-inch balls.
• Heat a large skillet over medium heat; cook the meatballs in the hot skillet until browned on all sides, about 5 minutes. Place the meatballs into the slow cooker. Add the reserved pineapple chunks and green bell pepper.
• Cover and cook until the meatballs are no longer pink in the center, about 1 hour.