Sweet and Sour Meatballs

Recipes that work best for teardroppers

Sweet and Sour Meatballs

Postby Mike B » Thu May 13, 2004 11:22 am

This one is purely my own invention. Blame no one else but me if you don't like it. ;-)

    1 lb. ground beef (or 1/2 lb beef, 1/2 ground pork)
    1/2 cup seasoned bread crumbs
    1/4 cup milk (or 1/8 cup evaporated milk and 1/8 cup water)
    2 Tsp chopped onion (or 2 Tsp freeze-dried onion)
    1 tsp salt
    1 egg
    16 oz can Contadina Sweet and Sour sauce
    20 oz can pineapple chunks, drained
    14.5 oz can diced tomatoes
Mix all ingredients for meatballs except the ground beef. Allow the liquid to be completely absorbed by the bread crumbs. Add the ground beef and mix throughly. Make 1 1/4" to 1 1/2" meatballs from the mixture and place in the dutch oven. Cook at 350 degrees until the meatballs are completely brown. Drain and add the tomatoes, pineapple chunks and sweet and sour sauce, in that order. Cook at 350 degrees until entire mixture is bubbling, about 30-35 minutes. Serve over rice or noodles.

Temperature Note: for a 350 degree oven, use the following number of briquets:
    10" oven - 14 on top, 6 on bottom
    12" oven - 16 on top, 8 on bottom
    14" oven - 18 on top, 10 on bottom

Hayden Lake, ID
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Mike B
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Postby tdthinker » Wed Jun 30, 2004 12:10 am

I would like to try this as a sandwich, maybe on garlic bred? I guess I will try it, thanks!
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