Sweet and Sour Meatballs:
Makes 2 dozen meatballs
- For the meatballs:
- 1 lb of ground beef (works best if the meat isn't too lean)
- 1 egg
- 1 teaspoon Worcestershire Sauce
- 2 cloves of garlic minced
- 2 tablespoons of finely chopped flat-leaf parsley (may omit if desired)
- 1 cup Italian-style bread crumbs (or Panko bread crumbs)
- 1/2 teaspoon freshly grated ginger or ground ginger
- 1/4 cup milk
- 1 teaspoon kosher salt
- For the Sauce:
- 1/2 cup packed brown sugar
- 1 tablespoon cornstarch
- 1 can of pineapple chunks with the juice
- 1/2 cup vinegar
- 1 tablespoon of soy sauce
- 1 small green pepper coarsely chopped
- First, preheat your oven to 400 F and place all the ingredients for the meatballs in a large bowl (its nice to let the meat sit out a little bit to warm up)
- Mix well with your hands till all the ingredients are thoroughly incorporated. I love seeing the speckle of parsley throughout!
- Next, roll the meat into 1.5 inch balls and place on a parchment lined baking sheet. If you find the mixture is too sticky and is hard to form into balls, add some more breadcrumbs (1/4 cup at a time). If you find the mixture is too dry, add a bit more milk (1 tablespoon at a time). If you don't have parchment paper, spray a little cooking spray on the baking sheet first.
- Place the baking sheet in the preheated oven and roast for about 18-20 minutes, until thoroughly cooked
- Now you are ready to make the sauce for the meatballs! I do this two different ways, either on the stove or in a crock-pot. If you are having a party, about an hour before the party, place the cooked meatballs and all the sauce ingredients (except for the pepper) in the crock-pot. Turn the crock-pot on high and cover. When there are about 20 minutes left, throw in the green pepper and stir. Once the hour is up, you can turn your crock-pot back down to low and an hour or two after that, to "keep warm."
- If cooking on the stove, place all the ingredients for the sauce (except for the peppers) and the meatballs in a large skillet. Heat to boiling, stirring constantly.
- Once boiling, reduce heat to simmer and cover the skillet. Simmer for 10 minutes, stirring occasionally.
- After the 10 minutes is up, toss in the green pepper, stir, and cover again. Simmer for another 5 minutes and then remove the cover and turn off the heat.
- I love to serve this over a bed of steamed white rice! If you have a rice cooker, place it right next to the crock-pot for your party and allow guests to help themselves!
If you have any left over (which is very unlikely) put them in a Tupperware container and stick in the fridge. They taste even better heated up the next day. A perfect recipe for the domestically inept!