Sweet and sour meatballs was one of the first recipes I posted on my blog but it had no picture and I have changed the way I make it only about a thousand times. So I figured it was high time to share my new and improved recipe- this time with pictures. I know, crazy!
This is a recipe I have adapted from my mother in law and one of my husband’s favorites. It’s the perfect blend of sweetness and tang and the crisp veggies are a nice contrast to the soft meatballs. Meatballs are one of my favorite ways to add in a ton of extra veggies without anyone noticing. I finely shred a zucchini and a large carrots to add to the mix. I also will finely chop spinach or use thawed frozen spinach and add that to the mix.
I also always use oatmeal instead of breadcrumbs or crushed crackers because of the nutritional advantage. If you’re concerned about the texture so far no one has noticed I use oatmeal instead of breadcrumbs. You could always grind up the oatmeal in a food processor or blender to get a finer mixture. Generally speaking I use ground turkey versus ground beef, although that is not always the case. And I like to bake my meatballs instead of pan frying them because I can get a big batch done at once and go ahead and get started on the sauce. So choose what appeals more to you and go with it.
- 1 lb hamburger or ground turkey
- 1/2 cup oatmeal
- 1/4 cup milk
- 2 Tbsp chopped onion
- 1 zucchini finely shredded
- 1 large carrot finely shredded
- 1 tsp salt
- 1/2 tsp Worcestershire sauce
- 1 egg use 2 eggs if using medium eggs
- 1 cup brown sugar
- 2 Tbsp cornstarch
- 2 20 oz cans pineapple chunks, with juice
- 2/3 cup apple cider vinegar
- 2 Tbsp soy sauce
- 2 red bell peppers cut into thin 1 inch strips
- 1 large onion quartered and sliced
- Green onions and sesame seeds for garnish
If pan frying, cook meatballs until brown and cooked through, about 20 minutes. Remove from frying pan and drain fat.
If baking, cut a piece of parchment paper to the size of the pan. Place meatballs with a little room in between each one. Bake at 375 degrees for about 20 to 25 minutes.
Mix brown sugar and cornstarch in skillet. Stir in pineapple with juice, vinegar, and soy sauce. Heat to boiling, stirring occasionally. Add meatballs and reduce to heat. Cover and summer stirring occasionally for 10 minutes. Add bell peppers and onion. Cover and simmer until crisp- tender about 5 more minutes. Garnish with sesame seeds and green onion, if desired.