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Dan'S Sweet And Sour Meatballs

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Ingredients
  Thin bread slices 5 , cut into 1/2-inch cubes
  Milk 1⁄2 Cup (8 tbs)
  Egg 1
  Ground beef round 2 Pound
  Salt To Taste
  Pepper 1⁄8 Teaspoon
  Garlic salt 1⁄8 Teaspoon
  Regular all purpose flour 1⁄4 Cup (4 tbs)
  Tomato sauce 8 Ounce (1 Can)
  White vinegar 1⁄4 Cup (4 tbs)
  Granulated sugar 1⁄4 Cup (4 tbs)
  Chopped sweet gherkins 1⁄2 Cup (8 tbs) (Or Chunks)
  Canned pineapple chunks 13 1⁄2 Ounce, drained (1 Can)
  Green peppers 2 Small, cut into bite-size pieces
  Carrot 1 Large, pared, diagonally sliced
  Spiced crab apples 16 Ounce (1 Jar, Whole Ones, For Garnish)
Directions

About 1 hour 15 minutes bejore serving: In large bowl, combine bread cubes, milk and egg; let stand 5 minutes; then, with fork, press together until bread is soaked.
Add meat, 1 1/4 teaspoons salt, pepper, garlic salt.
Mix well; shape into about 34 golf-size balls.
Roll, one by one, in flour; shake off excess flour; set aside.
In large skillet over medium heat, in 1/2 cup hot salad oil, brown meatballs until golden; drain on paper towels.
Drain oil from skillet; return meatballs, together with 3/4 cup cold water, tomato sauce, vinegar, sugar, 1 teaspoon salt and sweet gherkins.
Add all but 6 pineapple chunks.
Simmer, over low heat, uncovered, 10 to 15 minutes, turning often or until about two-thirds of liquid evaporates.
Meanwhile, in medium saucepan over medium heat, in 1 tablespoon hot salad oil, saute green peppers, carrot slices and 1/4 teaspoon salt until tender-crisp, about 3 to 5 minutes.
Add half of mixture to meatballs.
Spoon into large serving bowl; top with reserved pineapple chunks and rest of green-pepper-and-carrot mixture.
Garnish with crab apples and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Meat
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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