Sweet and Sour Meatballs
- prep time15 min
- total time 80 min
- serves 6
These meatballs can be made en masse and frozen to last for days.
½ cup loosely packed brown sugar
½ cup rice wine vinegar
¼ cup ketchup
1 Tbsp low-sodium soy sauce
2 ¼ cups pineapple juice
1 Tbsp cornstarch
1 x 25-count bag All-Purpose Meatballs (still frozen is fine), recipe follows
1 Tbsp sriracha hot sauce
1 cup drained small pineapple chunks
1 serving Steamed long-grain rice, for serving
2 Tbsp sliced green onions, for garnishAll-Purpose Meatballs
5 lb(s) ground beef
1 ½ cups plain breadcrumbs
½ cup milk
¼ cup heavy cream
¼ cup chopped fresh flat-leaf parsley
2 Tbsp grainy mustard
1 tsp salt
1 tsp freshly ground black pepper
½ tsp red pepper flakes
4 large eggs
2 Tbsp olive oil
1. 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.
2. 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.
3. Serve over steamed rice, garnished with green onions.All-Purpose Meatballs
1. 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.
2. 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.
3. 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.