Tuesday, January 11, 2011

Sweet & Sour Meatballs

These meatballs were a total experiment. Besides preparing them in a different kitchen, I've never made meatballs by measuring anything other than the beef and eggs. These were spiced very plainly and that's something I would change in the future: perhaps grated ginger in the meat would add a nice flavor to the mix.

My other challenge was that the sauce in this recipe didn't become, well, saucy. I always struggle with thickening sauces and this one was no different. It turned out kind of thin but still packed a great flavor. If you are good at thickening sauces, you may want to work a little more with some cornstarch to thicken this one before the last step.

This is adapted from a recipe by the Pioneer Woman.

Ingredients for Meatballs
  • 2 lbs ground beef
  • 1/2 onion, diced
  • 2 eggs
  • 1 cup breadcrumbs
  • a few shakes each of salt and pepper
  • flour
  • olive oil for frying
Ingredients for Sauce
  • 3 cups beef broth
  • 3 Tbsp soy sauce
  • 3/4 cup white wine vinegar
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 2 bell peppers (one green, one red),  cut into large chunks
  • 1 fresh pineapple, cut into small chunks
  1. In a large mixing bowl, combine beef, onion, eggs, breadcrumbs, and salt and pepper. 
  2. Form meat into golf ball sized meatballs.
  3. Pour some flour into a small bowl. Roll each meatball in flour.
  4. Heat large frying pan over medium-high heat. Add a generous amount of olive oil.
  5. Fry meatballs (in two batches).
  6. While meatballs are cooking, whisk broth, soy sauce, vinegar, sugar, and cornstarch in a medium-sized bowl. Set aside.
  7. Once all meatballs are done, set them aside in another bowl. Pour oil / fat out.
  8. Return hot frying pan to stovetop over high heat. Add peppers and cook for about one minute.
  9. Add pineapple and cook for another minute.
  10. Pour sauce into frying pan. Let boil, then reduce heat to low and cook for another 2-3 minutes.
  11. Add meatballs and serve immediately over rice (as a main dish) OR place meatballs in a crockpot (I used a 5-qt. crockpot) and pour pepper-pineapple-sauce mixture over top. Set heat to warm and enjoy throughout the evening as an appetizer.

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