Easy Kosher Recipes » Meat » Meatballs in sweet and sour sauce

Meatballs in sweet and sour sauce

Super Delicious

If you have ground beef and are tired of preparing meatballs in tomato sauce, you must try this recipe of meatballs in sweet and sour sauce. I got this recipe a few days ago, and of course I had to do some drastic changes. The result was delicious and refreshing. Excellent for those who like Asian flavor but keeping kitchen connected to home.
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins

Ingredients
  

For the meatballs

  • 1 Pound Ground Meat
  • 3 Tablespoons Breadcrumbs
  • 5 Ounces Tomato Paste
  • 1 Eggs
  • 3 Tablespoons Water
  • A Pinch Sugar
  • As needed Salt
  • As needed Ground Black Pepper

For the Sauce

  • 1 Large Coarsely chopped Purple Onion
  • 2 Coarsely chopped Red Pepper
  • 1 Small optional Hot Pepper
  • 5 Ounces Tomato Paste
  • 3 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Soya
  • 1 Tablespoon Sweet Chilli
  • 4 Tablespoons Brown Sugar
  • 700 ml Boiling Water
  • 1 Can in Syrup Canned Pineapple
  • Olive Oil

Instructions
 

  • Mix all ingredients in a bowl until it forms a stable ball of dough. If it is too soft – you can add more bread crumbs until it is completely stabilized. (on the other hand, if it too dry – add a tablespoon of water)
  • Wrap the bowl with nylon and put in the refrigerator for 20 minutes.
  • Cut two slices of pineapple into small pieces
  • Take a smaller bowl and stir in the following ingredients: tomato paste, soy, sweet chili, balsamic vinegar, brown sugar and one third of a cup of pineapple juice. Mix everything it has all become one unified sauce. Taste and fix according to personal taste
  • After 20 minutes, remove the meat from the refrigerator, get your hands a bit wet, and with wet hands, make balls the size of a ping pong ball.
  • Heat olive oil in a large saucepan.
  • When the oil is hot, Fry the onion until its color becomes golden
  • Add the pepper and fry until they are soft
  • Pour the sauce in with the water (carefully) and bring to a boil
  • About the water – there should be enough liquid to cover at least two-thirds of the balls. So depending on your pot, add some water. In any case, you can always add more water later
  • When everything is boiling again carefully put the meatballs and sprinkle with pineapple chips
  • Leave to bubble for 4-5 minutes on high heat and then transfer heat to low and close the lid
  • Cook for an hour, whilst once every quarter of an hour giving an easy mix to the sauce to make sure the balls will absorb from all directions
  • That's it, you now have meatballs in sweet and sour sauce. Serve on white rice
  • Bon Appetite

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