Mandie's Dinner Diner

October 5, 2010

Sweet n Sour Meatballs

Filed under: Beef, What's for Dinner? — ruralmomof3 @ 8:48 am

I’m trying to do some fall cleaning in the house this week so last week I sat down and looked through my recipes to see what I could make in the crock pot for supper each night to make meal time a 10 min prep instead of an hour or so. For those of you who work outside the home or for those days when you’re just gone all day- re-vamping your favorite recipes for crock pot usage is a great way to prepare those favorites and not have to run home like a mad-woman, get a ticket on the way, get mad at the dog on your way to the door because of the ticket and then yell at your kids because “their stupid dog” bit you. . . . . AND this helps you avoid those last minute panics of “what am I gonna cook for supper” when you get into your car to head home and then head to Little Caesars instead. You know what I mean don’t you?????? 31.gif

So here’s last nights supper. . . . . .

The Recipe:

The night before or morning of- depending on when you have 30 min or so to do some prep work:

Make rice for however many are in your household and stick it in the fridge. I keep brown, wild, and white on hand so I can choose what I have time for. Brown and wild need to simmer for 45 min but has higher vitamin content and white only needs to simmer for 20.

Prepare your meatballs :

2 lbs ground beef or any combination of ground beef, pork, sausage, turkey
4 slices of bread crumbled or equivalent of crushed crackers or corn flakes
1/2 c. milk
1 egg
salt/pepper

Mix as for meatloaf. Flatten on cutting board into a rectangle that’s about an inch thick. Cut into squares. Preheat a skillet with about 1/4 c. oil in it. As you pick up your “meat-squares” to put them in the skillet, give them a roll between your hands to shape them a bit more “ball-like” and then give them a quick roll in some flour. The flour is important because it will thicken your sauce later. . . .. Brown your meatballs on at least 3 sides- until you can’t see any pink on the outside (they will cook fully in the crock pot). This is a large recipe so I had to fill my skillet twice. If you want to walk away long enoug to jump in the shower or something- don’t fry them- bake them on a greased cookie sheet in a hot oven for 15 min or so. You do need to partially cook them or the crock pot will turn them into a meatloaf!!! When they are done, put them in your crock pot.

In a bowl make your sauce:

8 oz tomato sauce
3 Tbl vinegar
1/4 c. brown sugar (if you use pineapple in syrup, you won’t need this)
1 can pineapple (any variety)
1 bell pepper, any color, chopped (optional- I put them on as a garnish because we don’t all like them)

Combine the sauce, vinegar, and the juice from the pineapple with a wisk. Fold in the pineapple and peppers. Dump this over your meatballs.

If this is the night before- refrigerate it until morning.

The morning of- stir your meatballs just a little to incorporate the sauce and then cook on low 6-8 hours.

When you get home- reheat your rice in the microwave or steam it over top of some boiling water or immerse it in boiling water just long enough to break up the clumps and drain.

Stir your meatballs again and serve them over the hot rice!!

Amanda

God is good- all the time. . . . 40.gif

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1 Comment »

  1. The recipe sounds really good and easy if you like sweet and sour, for me leave out the pineapple add some onion and it would be great:)

    Comment by MOM — October 5, 2010 @ 9:42 am


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