Sweet and Sour Meatballs
These Sweet and Sour Meatballs have won many cooking competitions.
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Equipment
- 1 Saucier 3.5 qt size works very well
- 1 Slow Cooker or Crock Pot optional
- 1 Pressure Cooker optional
Ingredients
- 2 lbs Meatballs Frozen or Fresh (not Italian Style)
- 2 cup Water
- ⅔ cup White Vinegar
- 1½ cup Granulated Sugar
- 1 can Tomato Paste 6oz can
- 1 tbsp Soy Sauce
- 1 can Pineapple Tidbits 8oz can, drained (optional)
- 3 tbsp Cornstarch
Instructions
- Put all the meatballs into a slow cooker and turn to Low
Make the Sweet and Sour Sauce
- In a saucier or saucepan, combine all ingredients over medium heat and boil, gently whisking constantly.
- Simmer until all ingredients are dissolved and well combined, until it reaches the consistency desired, then about 1 more minute.
- Remove from heat.
Add to Slow Cooker
- Pour the sweet and sour sauce over the frozen cooked meatball in the slow cooker.
- Increase the tempurature to High for 30 minutes.
- Reduce tempurature to Low or Warm and serve.
Notes
If using fresh meatballs, you MUST cook them first according to your preferred method, i.e. bake, saute, etc. BEFORE adding them to the slow cooker. You should set the slow cooker temp to Low or Warm from the get-go.====
Pressure Cooker Method
Put all ingredients into a pressure cooker and stir until all are well mixed. Cook on Low Pressure for 20 minutes. Slow release.Nutrition
Serving: 1gCalories: 334kcalCarbohydrates: 34gProtein: 13gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 54mgSodium: 96mgPotassium: 286mgFiber: 1gSugar: 32gVitamin A: 32IUVitamin C: 5mgVitamin E: 0.01mgCalcium: 21mgIron: 1mgZinc: 2mg
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