The best Sweet and Sour Meatballs ever!

 I recommend if you are in need of a super quick version of this dish, make the sauce and everything the same but instead of your own meatballs use President’s Choice Memories of Kobe Beeffrozen meatballs. They are delish, promise.

Sweet and Sour Meatballs

adapted from Lana’s Sweet and Sour Meatballs

Meatballs

1 pound lean ground beef

1 egg

1/2 cup dry bread crumbs

1/4 cup finely chopped onion

1/2 tsp. fresh grated ginger

1/2 teaspoon ground black pepper

1.5 teaspoons Worcestershire sauce

1 teaspoon granulated sugar

Sauce

1 (20 ounce) can pineapple tidbits, drained (reserve juice)

1/3 cup water

3 tablespoons white vinegar

1 tablespoon soy sauce

1/2 cup packed brown sugar

1 tsp. honey

3 tablespoons cornstarch

1/2 teaspoon fresh ginger, grated

2 or 3 small sweet peppers cut into 1 inch chunks

1 tsp chilli pepper flakes

Directions:

Mix all ingredients for meatballs, then form into balls. Brown meatballs in butter and oil until crispy.

To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, vinegar, soy sauce, honey, chili peppers, ginger  and brown sugar. Mix together 1/3 cup water and cornstarch- stir until smooth. Add to sauce mix, and stir until thick and boiling. Add pineapple and sweet peppers.
Mix sauce with meatballs and cook, covered, in oven for 30 min. Serve over rice, noodles, or cous cous.
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Secret Ingredient Pulled Pork

Just like adding beer to your beef pot roast, root beer (A&W is my favourite) does the trick here as it has:
1. Carbonation to tenderize.        2. Sugar to caramelize.           3. A rich taste to flavourize.

Some of you may scoff at the suggestion of adding pop to your lovely cut of piggy- but I guarantee trying something new will pay off.
I always hear the argument “well we have always done it this way”, and although our roots are important, we cannot become slaves to tradition. Long ago the precedent was eating your meat raw. Then, as we saw in the psedo momentary film ‘quest for fire’ which scarred me in grade 10 history class- they found they could cook shit, as well as do it missionary style.

SUPER EASY VERSION: Use store bought sauce such as Diana’s Chicken & Rib Sauce.

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  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 lbs boneless pork roast
  • (butt or shoulder best)
  • 1 med. onion, chopped
  • 1 cl garlic, crushed
  • 2 – 3 cans root beer
  • Crushed black pepper
  • Coarse Sea Salt or Kosher Salt

Rub

  • 1 tablespoon garlic powder
  • 1 tb brown sugar
  • 1 tb dry mustard
  • 2 ts course salt
  • 1 tb jerk spice
  • 2tsp of dried chili flakes

Mix together spice rub ingredients and rub into roast and marinade 1 -8hrs. brown pork then sauté onion and garlic. Cover pork with root beer and season with salt and pepper. Roast for 6 hours at 300 (lid off for last hour).

Barbecue Sauce

  • ½ tablespoon butter
  • 1 med. onion, sliced
  • 1 cups cider vinegar
  • 2 tbs yellow or brown mustard
  • 2 tsp. mustard powder
  • 3 tbs Worcestershire
  • ¼ cup  bourbon or whiskey
  • 1.5 cups ketchup
  • 1/2 cup packed brown sugar
  • 2 garlic cloves, minced
  • 2 tsp. hot sauce
  • salt and pepper
  • 3 tb paprika

Cook onion in butter, combine all ingredients with onion in pan. Simmer gently, stirring, for 10 -25 min until slightly thickened.

Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 5 minutes. While still warm, take 2 forks and “pull” the meat to form shreds. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat. Serve on buttered, toasted buns.