Asian Sweet And Sour Meatballs Recipe
These Sweet and Sour Meatballs are simply fabuolous ! Try out these crispy batter-coated fried meatballs with savory sauces as a snack or as an appetizer ! Tell me if you liked it ! Your suggestions for this Sweet and Sour Meatballs are welcome !
Ingredients
| Green peppers | 3 To taste | |
| Beef | 1 pound, minced | |
| Egg | 1 (Batter:) | |
| Flour | 2 Tablespoon (Batter:) | |
| Salt | 1/2 Teaspoon (Batter:) | |
| Pepper | 1/8 Teaspoon (Batter:) | |
| Oil | 1/2 Cup (16 tbs) (Batter:) | |
| Salt | 1 1/2 Teaspoon (Batter:) | |
| Chicken stock | 1/3 Cup (16 tbs) (Batter:) | |
| 1 slice canned pineapple cut into 8 chunks | ||
| Cornstarch | 2 Teaspoon (Sauce:) | |
| Soy sauce | 2 Teaspoon (Sauce:) | |
| Vinegar | 1/2 Cup (16 tbs) (Sauce:) | |
| Sugar | 1/2 Cup (16 tbs) (Sauce:) | |
| Chicken broth | 1/2 Cup (16 tbs) (Sauce:) | |
Directions
Wash peppers and discard the stems and seeds.
Cut into 54 inch squares and parboil for 2 or 3 minutes.
Set them aside.
Mix the batter ingredients.
Shape the meat into balls the size of a walnut and dip them into the batter.
Heat a pan with oil and salt and when it is very hot, place the balls in the pan and fry for 4 minutes on one side and for 3 minutes on the other.
When they are brown, remove to a shallow serving bowl, set aside and keep hot.
Drain the oil from the pan except for 1 tablespoon and add the chicken stock and the pineapple.
Heat thoroughly for about 3 minutes over low heat and add the green peppers and continue to cook for another 3 minutes.
Blend the ingredients for the sauce and add to the pan.
Stir constantly till the gravy thickens and becomes smooth.
Pour the sauce over the meatballs and serve immediately.
Cut into 54 inch squares and parboil for 2 or 3 minutes.
Set them aside.
Mix the batter ingredients.
Shape the meat into balls the size of a walnut and dip them into the batter.
Heat a pan with oil and salt and when it is very hot, place the balls in the pan and fry for 4 minutes on one side and for 3 minutes on the other.
When they are brown, remove to a shallow serving bowl, set aside and keep hot.
Drain the oil from the pan except for 1 tablespoon and add the chicken stock and the pineapple.
Heat thoroughly for about 3 minutes over low heat and add the green peppers and continue to cook for another 3 minutes.
Blend the ingredients for the sauce and add to the pan.
Stir constantly till the gravy thickens and becomes smooth.
Pour the sauce over the meatballs and serve immediately.
Chef
