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Meatballs with
Sweet & Sour Sauce
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Meals: |
1 |
2 |
3 |
4 |
5 |
6 |
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Serves:
6 |
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Makes:
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40
meatballs |
80
meatballs |
120
meatballs |
160
meatballs |
200
meatballs |
240
meatballs |
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Meatballs: |
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Ground
beef; lean |
1 1/2
lbs. |
3 lbs. |
4 1/2
lbs. |
6 lbs. |
7 1/2
lbs. |
9 lbs. |
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Oats;
quick or old fashioned |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Water
chestnuts;
drained
and finely diced |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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Onion
salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Garlic
salt |
1/2 t. |
1 t. |
1 1/2 t. |
2 t. |
2 1/2 t. |
1 T. |
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Salt |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1 1/4 t. |
1 1/2 t. |
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Soy sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
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Egg |
1 |
2 |
3 |
4 |
5 |
6 |
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Milk |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Sauce:
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Crushed
pineapple; reserve juice |
20 oz. |
40 oz. |
60 oz. |
80 oz. |
100 oz. |
120 oz. |
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Brown
sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Cornstarch |
2 T. |
1/4 C. |
1/4 C. +
2 T. |
1/2 C. |
1/2 C. +
2 T. |
3/4 C. |
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Beef
Broth |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Vinegar |
1/2 C. |
1 C. |
1 1/2 C. |
2 C. |
2 1/2 C. |
3 C. |
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Soy sauce |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. +
1 T. |
1/4 C. +
2 T. |
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Green
pepper; chopped |
1 med.
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2 med. |
3 med. |
4 med. |
5 med. |
6 med. |
Assembly
Directions:
Meatballs: For each recipe, combine ground
beef, oats, diced water chestnuts, onion salt, garlic
salt, salt, soy sauce, egg and milk. Shape into 40
balls about 1-1 1/4 inch in diameter. (Use a small
cookie scoop to make the job go quicker.) Place the
meatballs on a sprayed or foil-lined rimmed baking
sheet. Bake at 375 degrees for 20-30 minutes until
lightly browned and no longer pink in the center.
Cool.
Sauce: For each recipe, drain pineapple and
reserve juice. Mix brown sugar and cornstarch in
medium saucepan. Add drained pineapple juice (about
3/4 C.) bouillon, vinegar and soy sauce. Bring mixture
to a boil stirring constantly until it clears and
thickens. Remove from heat. Cool. Add chopped green
pepper and pineapple.
Freezing Directions:
Freeze meatballs
in freezer bags or rigid containers. Pour sauce into
quart-sized freezer bags. Keep the meatballs and the
sauce together!
To serve:
Thaw and reheat in microwave, on stovetop or in
crockpot. Serve as an appetizer or with rice as a main
dish.
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30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
page was last updated on
Monday, August 04, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.
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