Sweet and Sour Meatballs
It's official that I'm in love with Sweet and Sour Meatballs. They're so versatile! They taste like good take out and they can be prepped ahead. Sweet and Sour Meatballs even freeze well in a Ziplock bag with the cooled sauce. They easily upscale to make large batches at once. Need I say more?
Ingredients
- 1 lb ground moose meat any wild game or beef
- 1 egg
- ¼ cup oatmeal put through blender or food processor into flour
- 2 cloves garlic minced (or 1 teaspoon dried minced garlic)
- Dash black pepper
- ⅓ cup water
- ¼ cup vinegar
- 1 tablespoon soy sauce use tamari for gluten-free
- 1 tablespoon cornstarch
- ⅓ cup sucanat rapadura or panella (These are all low processed sugars. Use brown sugar if thats all you have. 3-4 tablespoons honey could be subbed!)
- ½ cup pineapple tidbits or chunks, drained optional
Instructions
- Mix together the meat, egg, oatmeal, garlic, and pepper.
- Roll into 1" balls and brown in a skillet with oil on medium-high.
- In a medium saucepan whisk together water, vinegar, soy sauce, cornstarch, and sucanat over medium heat until thickened.
- Arrange browned meatballs in 8"x8" pan, sprinkle pineapple on top, then pour the sauce on.
- Refrigerate for a day or so OR bake right away at 350°F for 45 minutes.
Video
Notes
- This freezes perfectly! Cook the meatballs and then cool completely before combining with cooled sauce in a bag or container.
- To make a large batch, brown in the oven at 350°F for 10 min on a cookie sheet!
- Serve over rice, quinoa, pasta, or mashed potatoes.
Nutrition
Calories: 416kcalCarbohydrates: 36gProtein: 37gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 176mgSodium: 473mgPotassium: 620mgFiber: 1gSugar: 28gVitamin A: 99IUVitamin C: 4mgCalcium: 44mgIron: 5mg
Tried this recipe?Let us know how it was!