The Sweet and Sour meatballs take less than twenty minutes to make which is great when we get home late. Our neighbors happened to stop by that night and tried some of the meatballs. They loved them and decided to stop buying the already prepared sweet and sour meatballs because these are so easy and so fast. This is perfect served over rice.
Sorry about no pictures. I wasn't planning on posting this one but my neighbor requested the recipe so I might as well share with everyone else. Here you go Paola! Happy cooking!
Sweet and sour meatballs
1 lb hamburger (or ground turkey)
1/2 cup dry bread crumbs
1/4 cup milk
2 Tbsp chopped onion
1 tsp salt
1/2 tsp Worcestershire sauce
1/2 cup brown sugar
1 Tbsp cornstarch
1 can pineapple tidbits, with juice
1/3 cup vinegar
1 Tbsp soy sauce
1 small green pepper, chopped
Cook meatballs. Remove from frying pan and drain fat. Mix brown sugar and cornstarch in skillet. Stir in pineapple (with juice), vinegar, and soy sauce, Heat to boiling, stirring constantly. Reduce heat, Add meatballs. Cover, simmer, stirring occasionally, 10 minutes. Stir in green pepper. Cover and simmer until crisp-tender, 5 minutes.
You may want to double the sauce to cover that many meatballs. When using the frozen meatballs, thaw in microwave, and use about 20 for this amount of sauce. Sometimes I double it sometimes I don't, just depends on your preference.
Garnish with sesame seeds and some chopped green onion over the top. If I were to make homemade meatballs I would also add about 2 cups of finely chopped spinach to the mixture.
Here is the Italian wedding soup that I mentioned earlier in this post. It is super hardy with the meat and the spinach and was the perfect meal when our whole family was sick and it was snowing outside. Plus it's super easy and if you're really short on time use the frozen meatballs to cut the cooking time back to 20 minutes.
Meatball and Macaroni Soup
(Rachel Ray 30 minute meals 2)
2 Tbsp extra-virgin olive oil
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper, to taste
1 pound ground beef, pork, or veal combined
1 egg beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano Reggiano or Romano cheese (or use Parmesan cheese)
1/2 cup plain bread crumbs
1/2 tsp ground nutmeg
6 cups chicken stock or broth
2 cups water
1 and 1/2 cups dried pasta: rings, broken fettuccine, or ditalini
1 pound triple washed fresh spinach, coarsely chopped
In a deep pot over medium heat, add oil, chopped carrots, celery, onions, and bay leaves. Season with salt and pepper. Cover pot and cook veggies, 5 or 6 minutes, stirring occasionally.
While the veggies cook, combine ground meats, egg garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg. To make this meal even faster go ahead and use frozen meatballs and skip to the next step.
Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. When you are done tolling the meat, add pasta to the soup and stir. Cover and simmer soup, 10 minutes. When pasta is tender, stir in chopped spinach in batches. When spinach is wilted, the soup is done and ready to serve. Adjust your seasoning, and serve with crusty bread.
I use frozen spinach instead of fresh so I put the meat and the spinach into the soup at the same time and let it simmer for about 7 minutes and then added the pasta. My pasta only needed to cook for 7 minutes so check your kind of pasta and cook accordingly. If you don't plan on serving this right away I would make this ahead but omit the pasta. When you are about 20 minutes away from serving reheat this to boiling bring down to a simmer and then add the pasta so the pasta isn't overcooked.