bcmom's kitchen

bcmom's kitchen

Friday, December 26, 2008

Sweet & Sour Meatballs

I found this recipe years ago in my favorite cookbook, The Best of Mennonite Fellowship Meals. Everyone but Cory liked it, but it's kind of grown on him so he likes it now. It helps that he likes pineapple, because he didn't used to, and that's the main reason he didn't like this.

Sweet & Sour Meatballs
(called Waikiki Meatballs in the cookbook)
  • 1-1/2 lbs. ground beef, ground turkey (or a combination)
  • 2/3 cup cracker crumbs (20 crackers)
  • 1/3 cup minced onion
  • 1 egg
  • 1-1/2 tsp. salt
  • 1/4 tsp. ginger
  • 1/4 cup milk
  • 2 T. cornstarch
  • 1/2 cup brown sugar
  • 20-oz. can pineapple tidbits or chunks
  • 1/3 cup vinegar
  • 1 T. soy sauce
  • 1 green pepper, chopped
  1. Thoroughly mix ground meat, cracker crumbs, onion, egg, salt, ginger and milk. Shape into balls, place on baking sheet and bake at 350° until browned.
  2. When meatballs are done, in large skillet combine cornstarch and sugar. Stir in pineapple juice, vinegar and soy sauce until smooth. Cook over medium heat, stirring constantly until mixture thickens. Add meatballs, pineapple tidbits and green pepper. Heat through.
  3. Serve with steamed rice. We like brown rice and also some chow mein noodles on top.

I usually make the meatballs a day or two ahead of time and refrigerate them. Then, when I'm ready to use them, I just pull them out. Also, by changing the seasonings and adding some garlic and Italian seasoning, these meatballs are great for spaghetti. Oftentimes I'll use half of them for spaghetti and freeze the other half to use another time. Yes, I know you can buy frozen meatballs in the grocery store, but I'm sure these are better, and they cost less too.



I made your "italian" version last night and they were awesome! Everyone couldn't eat them fast enough! My husband said they even tasted better than the ones at the high end gourmet store he works at!

  © Blogger template 'Totally Lost' by Ourblogtemplates.com 2008 - Header credit: Steve Wampler

Back to TOP