eef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat
In large mixing bowl combine and mix: ground meat, sugar,
gredients to a small saucepan and stir over a medium
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.
Make the sauce by whisking all ingredients together. \"You might have some left over. Keep it you can use it later for something else\".
Mix ingredients together for the meatballs.
Roll them into small balls.
Fry in hot oil until nicely browned.
Remove meatballs from skillet and put meatballs in a casserole or baking dish.
Pour sweet and sour sauce over meatballs.
Bake 30 minutes at 350 degrees.
Combine barbecue and sweet and sour sauces; mix in meatballs (precooked).
Place in large crock-pot and cook until meatballs are hot.
One hour before serving, add peppers and pineapple chunks. Stir.
Brown the meatballs on a baking sheet at 350\u00b0. They don't need to be cooked all the way through.
Throw the meatballs in a crockpot with a can of pineapple chunks, along with the juice from the can.
Stir in the sweet and sour sauce. Let it cook for a few hours on high until the meatballs are tender. Ridiculously easy, right?
Slice peppers and onion into long strips.
Place meatballs and sliced vegetables into crock pot.
Cover with sweet and sour sauce.
Cook on low for 3-4 hours and serve.
Mix spaghetti sauce and sweet and sour sauce in crock-pot. Add meatballs.
Cook several hours (at least 2 to 3 hours) on low setting.
Cooking longer is better.
ausage in a large bowl and mix in the chestnuts, green
n time.
If baking meatballs, preheat oven to 350\u00b0F
rumbs, 2 tablespoons sweet and sour sauce, egg white and ground pepper; blend well
Mix all ingredients except Sweet-And-Sour Sauce.
Shape mixture by tablespoons into 1 1/4-inch balls.
(For ease in shaping meatballs, wet hands occasionally with cold water.) Arrange meatballs in rectangular dish, 11 x 7 x 1 1/2 inches. Cover loosely and microwave on High 8 to 10 minutes, rearranging meatballs after 5 minutes, until no longer pink inside.
Let stand, covered, 3 minutes; drain.
Prepare Sweet-And-Sour Sauce. Stir meatballs gently into sauce until coated.
Cover tightly and microwave 4 to 6 minutes or until hot.
For meatballs: In a large bowl, beat
our favorite recipe for meatballs, and shape into about 1-inch
f any connective tissue and cut away any green-
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil; set aside.
Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan.
Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
ll of the meatballs in a pan or skillet and pour in
Heat oven to 400\u00b0.
Mix all ingredients except sweet and sour sauce.
Shape into 60 (1-inch) balls.
Place on greased jelly roll pan.
Bake 15 to 20 minutes.
Drain.
Heat sweet and sour sauce in large pot.
Stir in meatballs and serve.
Heat oven to 400\u00b0. Grease bottom of jelly roll pans or large cookie sheets. Mix all ingredients, except sweet and sour sauce, in medium size bowl. Shape into 1 1/2 inch balls (about 20). Wet hands slightly for ease in shaping meatballs. Bake until brown, 15 to 20 minutes. Transfer meatballs to a serving dish and drizzle with desired amount of bottled sauce.