Sweet & Sour Meatballs - Recipe from our December 2013 Newsletter

SWEET & SOUR MEATBALLS

8 Servings

Meatballs

  • ¼ c. minced onion
  • 1 c. bread crumbs
  • ½ c. milk or water
  • 2 lb ground beef
  • 2 egg
  • 1½ tsp. salt
  • black pepper
  • ½ tsp. nutmeg
  • 1 tsp. Worcestershire sauce

Sauce

  • 2 medium onions, finely chopped
  • 1 c. brown sugar
  • 2 – 13 oz. can of pineapple, with juice
  • 2 tbsp. soy sauce
  • 2 tsp. cornstarch
  • ½ c. vinegar (or less)
  • 1 - 2 coloured peppers, cut into chunks
  • Green onion, to garnish

Meatballs

Preheat oven to 350°F. Cover baking sheet(s) with parchment paper. Mix together all ingredients, form into balls (1 tbsp per ball). Place meatballs on baking sheet and bake for 20 – 30 min until browned and cooked through. When done, leave the oven on. Transfer meatballs to a casserole dish large enough to hold the meatballs plus sauce, set aside.

Sauce

In a saucepan, add a little oil and sautee the onion until translucent. Add the sugar, pineapple and soy sauce. Sprinkle the cornstarch over and add part of the vinegar. Stir and cook until the sauce thickens. Taste and add the rest of the vinegar if necessary. Add the coloured pepper and cook for 5 min. Pour sauce over meatballs and place in the oven. Bake 15 or more minutes until sauce is bubbling and heated through. Garnish with green onion. Serve with rice.