Hungry? Try my mother’s 1970s-era recipe for Sweet and Sour Meatballs. You’ll find the dish is fast to make, divine to devour, and about as comforting as a big ole hug.
Note: Although my mother uses ground beef for the meatballs, I prefer to use ground turkey. Obviously, I’m a rebellious child.
First, put some ground turkey and some fresh or dried bread crumbs (unseasoned) in a medium-size bowl. My breadcrumbs came from a day-old baguette that I ground-up in the food processor.
Add a little milk or half-and-half…
Some minced onion…
A generous pinch of kosher salt…
A splash of good-quality Worcestershire sauce…
And 1 large egg.
By hand or by spoon, thoroughly mix the works. For the above photograph, I added a spoon so you wouldn’t know that I mixed the raw turkey with my hands.
No picture of this next step: Set a large, lightly-greased, non-stick skillet over medium heat. Or, use an electric non-stick skillet (I use this one), heated to about 300°F.
Form the turkey mixture into 20 1-inch-diameter balls, and cook ’em until brown on one side — about 5 minutes.
Then flip the balls over, and brown the other side.
When fully cooked, transfer the meatballs to a plate.
Onto the sauce! In the same skillet, mix together some brown sugar and cornstarch.
Then add a can of pineapple chunks and all of their juices.
Also add some apple cider vinegar…
And a splash of soy sauce.
Stir this sweet-and-sour liqueur until it bubbles and thickens — about 30 seconds.
Then add the meatballs…
And some roughly-chopped green bell pepper. Toss with a spatula until the the meat, fruit, and veggies are coated with sauce.
Cover the skillet and cook over low heat until the bell pepper is tender-crisp — about 3-5 minutes.
Serve hot, along with a side of cooked rice. Don’t forget the chopsticks!
Think you’ll give these Chinese-American meatballs a spin? You can let me know by posting a comment. As always, I love hearing from you.
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Here’s the printable: