During the holidays people make recipes that they never make during the rest of the year. These recipes may be called family recipes or favorites and may be 20, 30 or more years old. Many of these recipes were first made by parents or grandparents, and over time they became traditional foods served during family gatherings or holiday parties. While making the newest and coolest recipes is fun, sometimes it is best to try something old. My recipe for old school sweet and sour meatballs is just that, old. So this season try one of my favorite old recipes or start your own tradition with one of your favorite recipes.
1. Wash your hands.
2. For this recipe you will need a, knife and cutting board, a sauce pan with lid, a heat proof spatula, a whisk, a large bowl, a small scoop, measuring cups and spoons, a baking sheet, the stove, and a food processor (optional).
If you are not allowed to use the oven, stove, or food processor by yourself you can ask an adult to help.
ChefElla’s Old School Sweet & Sour Meatballs (about 45 meatballs – plan on 2-3 meatballs per guest)
Meatball Ingredients (You can substitute pre-made meatballs if you prefer)
20 oz. Turkey Ground (1 package)
-You can use ground pork, beef, or a mixture if you prefer
8 oz. Mushrooms, Crimini or White
1 Cup Panko Breadcrumbs (If you are gluten free substitute GF breadcrumbs)
1 ea. Egg
2 Tbl Parsley, Dried or Fresh
1 tsp Garlic, Minced (1 -2 cloves) or (1/4 tsp granulated garlic)
1 Tbl. Worcestershire Sauce
1 tsp Salt, Kosher or Sea
½ tsp Black Pepper
½ tsp Tabasco or other hot sauce
Sweet and Sour Sauce (You can substitute pre-made sauce if you prefer)
1 Cup White Onion, Cut into bite sized pieces (about 1 small onion)
¾ Cup Green Pepper, Cut into bite sized pieces (about 1 small pepper)
1 Can Pineapple Diced in Juice, Drain and save the juice (20 oz. can)
2/3 Cup Pineapple Juice, Saved from the can
2/3 Cup Orange Juice
2/3 Cup Rice Vinegar or Apple Cider Vinegar
½ Cup Brown Sugar
6 Tbl. Tomato Ketchup
2 Tbl. Honey
2 Tbl. Soy Sauce
2 Tbl. Cornstarch
2 Tbl. Water, cold
3. Pre-heat oven to 450F.
4. In your food processor or with your knife and cutting board mince the mushrooms. They should look like ground meat when you are done.
5. In your large bowl add all of the meatball ingredients. Mix the meatballs until all of the ingredients are combined.
6. Line your baking sheet with foil or parchment paper and spray with pan spray. Scoop your meatballs onto your tray. Bake the meatballs for 15-20 minutes or until they begin to brown, and remove the meatballs from the oven.
8. Place your sauce pan on the stove and turn to medium-high heat.
9. Add all of your sauce ingredients except for the cornstarch and water and mix well using your whisk.
10. When the sauce begins to bubble, mix cornstarch and cold water in a small bowl and add to the sauce and mix well.
11. Let the sauce come to a boil and turn the heat down to low. Add meatballs to the pan and mix to coat with sauce.
12. Cover meatballs with a lid and simmer for 1 hour.
Put meatballs in a warming dish or nice bowl and serve.
This can also be a great weeknight meal. Just serve your meatballs over rice or Chinese noodles.
If you want to make this dish ahead of time cool the meatballs and sauce and just cook on the day of your gathering or dinner.
ChefElla’s helpers can help by:
Measuring out ingredients
Mixing the meatballs
Scooping the meatballs
Older helpers can help by cutting vegetables and cooking the sauce.