SWEET N SOUR MEATBALLS
These Meatballs are so delicious, and they’re so easy to make. It’s all done in the oven, even the sauce, and it’s just wonderful. Serve them over rice and you have a wonderful meal, with vegetables, pineapple chunks, and gooey sauce. This is sure to be a favorite, so keep the recipe handy!
HERE’S WHAT YOU NEED TO MAKE SWEET N SOUR MEATBALLS:
2 pounds of ground Chuck
1 sweet onion – chopped
1 teaspoon of minced garlic
Garlic Salt – to taste
Seasoned Salt – to taste
Seasoned Pepper – to taste
1 Tablespoon of Italian Seasoning
1 Tablespoon of Sweet Basil
1 teaspoon of ground Oregano
2 Tablespoons of Brown Sugar
1 cup of Ketchup
1 cup of crushed cracker crumbs (Ritz or Club crackers)
FOR THE SAUCE:
4 cups of Pineapple Juice
1 large can of Pineapple Chunks including juice (In heavy Syrup)
1/2 cup of Brown Sugar
1 Tablespoon of White Sugar
1/3 cup of of Soy Sauce
1 Green Pepper – cut in large pieces
1 Red Pepper – cut in large pieces
1 large Carrot – sliced in pieces
1 large Sweet Onion – cut in large chunks
1 teaspoon of minced garlic
2 Tablespoons of Corn Starch
Water – enough to mix with the corn starch until it’s smooth – about 1/4 cup
HERE’S WHAT YOU DO:
Place the Ground Chuck in a large bowl, and sprinkle with garlic salt, seasoned salt, and seasoned pepper. Add the chopped onion, and minced garlic, and stir with a large spoon. Add the Italian Seasoning, Sweet Basil, Oregano, Brown Sugar, Ketchup, Egg, and crushed cracker crumbs. Stir all together until well blended. Butter the bottom and sides of an 11 X 14 pan, and set the Meatball mixture close to the buttered pan. Roll the Meat mixture into balls, about 1 1/2 – 2 inches, and place them in the pan. When all the meatballs have been rolled and placed in the pan, put the pan in the oven on 400 degrees. When the Meatballs are golden brown, (about 30 – 45 minutes) turn them over, and put them back in the oven for 15 minutes, to brown on all sides.
In a large bowl with a spout, place the Pineapple Juice, Pineapple Chunks, including juice, and stir in the Brown Sugar, White Sugar, Soy Sauce, Green Pepper, Red Pepper, Carrot, Sweet Onion, and Minced Garlic.
Remove the dish from the oven, and pour the sauce over the Meatballs. Place the dish back in the oven, and bake for 20 minutes. Mix the Corn Starch with the water, until there are no lumps, and corn starch is smooth. Open the oven door, and carefully spoon the sauce into the corn starch slurry, until you have about 1 cup of liquid with the corn starch. Pour the Corn Starch Slurry over the Meatballs, and gently stir, to blend into the sauce and Meatballs. Close the oven door, and continue baking until the sauce is bubbly and thick. Remove the Meatballs from the oven, and cool for 10 minutes. Serve and Enjoy!
NOTE: I served these meatballs over Rice.