Wednesday, December 1, 2010

A little sweet and a little sour

Corner View today is about raindrops.  HA!  Here's the thing.  It has been absolutely bucking down for three days.  Flood warnings and everything.  Then it went straight from rain to snow, and it's still kind of snowy out.  Not the nice kind, though.  The slushy, then sleety, then feeling like you're hit by ice pellets kind of snow.  The kind of weather that makes a person want to pack their camera safely away.  Far away.  So that's my CV.  It's rainy.  There are lots of raindrops.  The end.

But that just won't do.  So I'm giving you a recipe perfect for when there are lots of raindrops outside and it's chilly and you just want to curl up.

Sweet and Sour meatballs.  Or whatever.  It's the sauce that's great.  Sweet and sour whatever you'd like.  Just brown the whatever first.  Then make the sauce.  Then pour over.  Serve with rice. 

The recipe as is doesn't give you much in the way of sauce to spoon over rice, so I double the sauce recipe.  Or I only make half the meatballs, since it calls for two pounds worth.  Still makes plenty.

OK. Enough.  Printer ready?  OK.  Here it is:

2 pounds lean ground beef (I used turkey here)
2 eggs
1 cup dry bread crumbs
1/2 cup finely chopped onion
1/2 tsp ginger
1 tsp seasoning salt
1/2 tsp ground black pepper
2 tsp Worcestershire sauce
2 tsp sugar

1 (20 ounce) can pineapple chunks, drained with juice reserved
1/3 cup water
3 Tbsp white vinegar
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp cornstarch
1/2 tsp ground ginger
1/2 tsp seasoning salt
1 large carrot, diced
1 large green bell pepper(I used red coz the kids will eat it) cut into 1/2 inch pieces.

1.  Preheat oven to 400 degrees F. Lightly grease a large, shallow baking sheet.

2.  In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion.  Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce, and sugar.  Shape into one inch balls. 

3.   Place meatballs in a single layer on prepared baking sheet.  Bake in preheated oven for 10-15 minutes.  Set aside.  NOTE:  My oven has been out for a month.  Yes, it's true.  *hand wringing here*  Anyway, I just browned the meatballs on the stovetop.  Worked just fine.

4.  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, 1/3 cup water, vinegar, soy sauce, and brown sugar.  Stir in cornstarch, ginger, and seasoning salt until smooth.  Cover and cook until thickened.

5.  Stir pineapple chunks, carrot, green pepper, and meatballs into the sauce (or do as I did and just add the sauce to the meatballs in the family sized skillet on the stovetop).  Gently stir to coat the meatballs with the sauce.  Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

And you'll have this: 

Perfect for raindroppy days!


Theresa said...

Looks awesome, thank you!

Cole said...

And your header shows the drops as well! Thanks for the recipe! Yum!

Chris said...

"Raindroppy days" I love it! Now where did I put my fork, it was just here a minute ago!!! I will definitely try this recipe. Great comfort food idea!!!

Annabel said...

Yum! Now I'm hungry again, even though I just had dinner.