Sweet & Sour Meatballs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 265.8
- Total Fat: 8.6 g
- Cholesterol: 65.0 mg
- Sodium: 455.9 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 0.6 g
- Protein: 19.4 g
View full nutritional breakdown of Sweet & Sour Meatballs calories by ingredient
Introduction
from Creative Cooks cook bookadd steamed white rice or brown, i use cornflake crumbs, alt. milk beverage, and egg replacer, for dairy and wheat allergies. then used splenda instead of sugar. also replaced ground pork for turkey. from Creative Cooks cook book
add steamed white rice or brown, i use cornflake crumbs, alt. milk beverage, and egg replacer, for dairy and wheat allergies. then used splenda instead of sugar. also replaced ground pork for turkey.
Number of Servings: 6
Ingredients
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FOR THE MEATBALLS:
3 TB plus 2 tsp vegetable oil, divided
1/2 small onion, finely chopped (1/4 cup)
1/2 cup bread crumbs
1/4 cup milk
1 lb. lean ground pork
1 egg
1/2 tsp salt
FOR THE SAUCE:
1/2 cup water
1/3 cup sugar
1/4 cup ketchup
1/4 cup cider vinegar
1 TB soy sauce/worchestershire sauce
1/3 cold water
2 TB cornstarch
make 6 cups cooked steamed white rice
Directions
1. line a baking sheet with waxed paper. In a small skillet, heat 2 tsp oil over very low heat. Add onion; saute until softened but not browned, about 5 min. Transfer sauteed onion to a large bowl.
2. In a small bowl, soak bread crumbs in milk until softened. Add bread crumb mixture, pork, egg, and salt to sauteed onion, using your hands, knead the mixture until thoroughly blended and no longer crumbly.
3. Form the mixture into uniform balls, about 1-1/2 inches in diameter. Place the meatballs in a single layer on the prepared baking sheet.
4. In a large skillet, heat 2 TB oil over med-high heat. Add 10-12 meatballs to the skillet; cook meatballs, stirring with a spatula ans shaking the pan frequently, until browned, about 5 minutes.
5. Transfer cooked meatballs to a plate; continue to cook remaining meatballs in batches, adding more oil to the skillet, if necessary.
MAKE THE SAUCE:
1. Discard oil from pan. Reduce heat to medium; add water, sugar, ketchup, vinegar and soy sauce to pan, stirring to blend. Cook mixture, stirring constantly, until simmering, about 5 minutes.
2. In a small cup, mix cold water and cornstarch until well blended. Add cornstarch mixture to sauce; cook, stirring constantly, until sauce has thickened, about 3 minutes.
3. Return meatballs to pan; simmer, stirring, for 5 minutes, Serve meatballs with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.
2. In a small bowl, soak bread crumbs in milk until softened. Add bread crumb mixture, pork, egg, and salt to sauteed onion, using your hands, knead the mixture until thoroughly blended and no longer crumbly.
3. Form the mixture into uniform balls, about 1-1/2 inches in diameter. Place the meatballs in a single layer on the prepared baking sheet.
4. In a large skillet, heat 2 TB oil over med-high heat. Add 10-12 meatballs to the skillet; cook meatballs, stirring with a spatula ans shaking the pan frequently, until browned, about 5 minutes.
5. Transfer cooked meatballs to a plate; continue to cook remaining meatballs in batches, adding more oil to the skillet, if necessary.
MAKE THE SAUCE:
1. Discard oil from pan. Reduce heat to medium; add water, sugar, ketchup, vinegar and soy sauce to pan, stirring to blend. Cook mixture, stirring constantly, until simmering, about 5 minutes.
2. In a small cup, mix cold water and cornstarch until well blended. Add cornstarch mixture to sauce; cook, stirring constantly, until sauce has thickened, about 3 minutes.
3. Return meatballs to pan; simmer, stirring, for 5 minutes, Serve meatballs with rice.
Number of Servings: 6
Recipe submitted by SparkPeople user JOCHEBED1.