Sweet & Sour MeatballsPrint Print Without Images
This 1908’s throwback recipe is still always a favorite whenever it’s served. It makes a great appetizer for game days or winter parties, served it in a slow-cooker set to low heat to keep it warm. The sauce tastes just like the neon-red sauce served in Chinese restaurants, but without the artificial coloring and a lot less sugar.
Recipe inspired by Oh Sweet Basil.
1 recipe Every Day Meatballs, baked
You won’t notice much of a flavour difference once they are added to the sauce, but to make the meatballs more authentically Asian, you can substitute coconut milk for the regular milk and eliminate the Parmesan Cheese.
1 tablespoon olive or vegetable oil
1 red pepper, chopped (or 1 cup mix of orange, yellow and green for color)
1 clove garlic, minced fine
½ tablespoon onion powder
½ cup unseasoned rice vinegar
½ cup ketchup
¼ cup soy sauce
¼ cup brown sugar (white is fine too)
1/2 teaspoon toasted sesame oil
1 pouch Dole’s Mandarin Oranges, drained (save the juice), lightly smashed
3 tablespoons cornstarch, mixed with reserved orange liquid
Sesame Seeds for garnish
Green Onions for garnish
FOR THE SAUCE
In a sauce pan over medium heat, add the oil, peppers and garlic. Saute until tender, about 3 minutes. Add onion powder, vinegar, ketchup, soy sauce, sugar and sesame. Stir to combine and add the oranges and juice. Bring to a boil.
Meanwhile, stir the cornstarch and water together and then whisk into the sauce. Bring back to a boil then turn down to medium low and simmer for 10 minutes. Serve over meatballs with sesame seeds and green onions.
*You can also just place the meatballs in a slow cooker with the sauce for 3-4 hours.
In a saucepan over medium heat, add the oil, chopped red pepper and garlic. Saute until tender, about 3 minutes. Add onion powder, vinegar, ketchup, soy sauce, sugar and sesame oil. Stir to combine and add the oranges. Bring to a boil.
Meanwhile, stir the cornstarch and reserved orange juice together and then whisk into the sauce. Bring back to a boil then turn down to medium low and simmer for 10 minutes. Serve over meatballs and garnish with sesame seeds and chopped green onions.