The easiest appetizer recipe you'll find. Sweet and Sour Meatballs. (2024)

FAQs

What are sweet and sour meatballs made of? ›

Replace the Grape Jelly with apricot preserves, orange marmalade, canned cranberry sauce, raspberry preserves, or hot pepper jelly. Replace the Ketchup with Heinz chili sauce or barbecue sauce. If swapping the ketchup for chili sauce, it is not a spicy sauce.

Description. Fully cooked and well seasoned, these delectable fine-quality sirloin meatballs are welcome at any party. They're also right at home on a bun with sauce in a DIY meatball sub. And they're gluten-free, too!

Here's how many meatballs per person you'll need: One serving = 4 meatballs. Party of 12 = 2 pounds.

While sweet and sour can be found in diverse forms in China, the American version builds upon the simple mixture of sugar, vinegar, and spices with the addition of fruit juice—most commonly pineapple—and ketchup, giving the sauce both its red hue and uniquely Western flavor.

If the sauce isn't thick enough, you can add one more tablespoon of cornstarch and whisk it in. But remember, the sauce will thicken even more as it cools down. So only add more cornstarch if the sauce is way too thin.

In the health arena, deciding between jelly, jam, or preserves boils down to ingredients, processing, and nutritional content. Jelly is primarily made from fruit juice with added sugar, making it smoother but sweeter. It lacks the wholesome fruit pieces found in the other two, which means less fiber content.

But whether you prefer grape or strawberry (and my own preference is for strawberry), JAM is better than jelly. Jelly is made from juice and sugar (and pectin). It's clear and not strongly flavored. Jam is made from the whole fruit, cooked to a very soft pulp and strained.

"Grape jelly is too sweet," she says. "It has no interesting notes to it. It's just thick, overpowering, sticky sweetness." In contrast DeLeeuw thinks "strawberry jelly is better because it [has] a mild sour note." "Its flavor profile is more complex than that of grape jelly," she says.

To be sure all harmful bacteria are destroyed, cook all ground beef products to an internal temperature of 160 °F throughout. Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color.

Why do you chill meatballs before cooking? ›

Chill your meatballs: refrigerating your meatballs an hour before cooking helps them hold their shape throughout the cooking process. They can chill in the fridge for up to 24 hours before cooking, making meatballs a great make-ahead dish, too.

Is rare or medium-rare meat ever safe to eat? If beef, veal, pork or lamb are ground, the answer is no. That's mainly because the process of grinding can introduce potentially harmful bacteria on the meat surface into the ground meat. Ground meat needs to reach 160°F internally — at least a doneness of medium.

If you are doing Swedish meatballs do either mashed potatoes or German potato salad on the side. If you are doing an Italian style meatball serve it on top of penne or bow tie pasta with a tomato sauce with garlic bread. A really good warm mash with grilled veg of your choice and mushroom gravy all around.. Peas.

Why are they called baby shower meatballs? Baby shower meatballs are just meatballs that people like to eat at baby showers. They're a yummy snack that's easy to eat with your fingers. They're not special meatballs, they just get called that because they're often served at baby showers.

If you are making 1-ounce meatballs for a main course you should make 6 meatballs per person. If you have some big eaters at the party I suggest making 6-10 bite sized meatballs per person.

Traditional Italian meatballs are made with a mix of ground beef, pork and veal with soaked stale bread squeezed dry and chopped for tenderness.

Sweet and Sour meatballs originated in China. They have become a popular main dish in the Philippines or anywhere around the globe for that matter. They are primarily made from ground pork, which is shaped, into balls and cooked with a sweet and sour sauce.