These meatballs are the perfect blend of savory, sweet, and tangy. You'll experience tender, juicy, succulent meatballs - great for party appetizers or an easy meal.
1 ½TB corn starch, completely dissolved in 2 TB water
Garnish Options: toasted sesame seeds or diced pineapples.
Instructions
Make Sweet and Sour Sauce: In a saucepan off heat, combine all Sweet and Sour Sauce ingredients; whisk to ensure there is no trace of white cornstarch left, as even a tiny bit of undissolved cornstarch will cause clumps. Turn heat on to medium and continue to whisk until tomato paste is smooth and sauce is thickened.
Set oven to 350F with rack on middle position. In a large bowl, mix together ground beef, bread crumbs, eggs, kosher salt, black pepper, pineapple juice, and onion powder. Form into 40 meatballs; place on large baking sheets. Bake 20 minutes, or just until meatballs are cooked through.
For Slow Cooker: add sweet and sour sauce and meatballs to the slow cooker, gently fold to coat with sauce. Cook on low setting for about 30 minutes or just long enough to warm up sauce (if sauce simmers for long, it will thicken too much.) Taste and add more kosher salt and black pepper, if needed. Switch to warm setting and serve saucy meatballs straight from slow cooker.For Stovetop: Add meatballs and sauce to a pot and let meatballs bring to a simmer; remove from heat. Season with salt and pepper, if desired. Transfer to serving dish and garnish as desired.
Notes
*Seasoned, frozen meatballs may be baked according to package instructions, and then mixed with sauce, per recipe (although homemade ones will yield best flavor) *Baked meatballs can be frozen for future use.*Sweet and Sour Sauce can be made several days in advance. Keep in airtight container in fridge until ready to use. *You can freeze these homemade meatballs after baking, for easy future use.