Sunday, October 26, 2008

Making Meatballs Part II

Today, we are making meatballs sweet and sour style. So as stated in Making Meatballs Part I, I doubled the recipe and froze half of the cooked meatballs. If you have an interest in both these recipes, I HIGHLY recommend doing this. The meatballs take awhile to make, but freeze very nicely. So...make the meatballs, or if you are a smart cookie...defrost them.

1lb hamburger
1/2 c bread crumbs
1/4 c milk
2 tbsp onion
1 tsp salt
1/2 tsp Worcestershire sauce
1 egg

Mix all the ingredients together in a large bowl. Create balls a little smaller than a golf ball. Cook over medium heat for about 20 minutes. Remove from pan and set aside.

Ok, so now let's get to the saucy part.

1/2 c packed brown sugar
1 tbsp cornstarch
1 can pineapple chunks
1/3 c vinegar
1 tbsp soy sauce

Mix brown sugar and cornstarch in skillet. Stir in pineapple with syrup, vinegar and soy sauce. Heat to boil stirring constantly. Reduce heat, add meatballs, cover and simmer stirring occasionally for 10 minutes.

Notes: SUPER YUM! Really, these are awesome. That's coming from the girl that doesn't like balls of meat. And the leftovers are just as good. I served this over a bed of rice...mmmm now I want these again.

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