Shane's Sweet and Sour Meatballs (My Version) |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 15 |
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These were made on Paula Deen's show, an episode about appetizers. I made them a couple of days after I saw the episode and we loved them. I have included my changes to the recipe. These are quite peppery, but not too hot..it sounded like a TON of pepper to me, and I was worried...but it tasted great. Ingredients:
1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed |
2 (8 ounce) cans pineapple chunks, drained, juice reserved |
1/2 cup dijon mustard (really that much) |
1 medium onion, diced (red or white) |
1/2 cup green onion, chopped |
6 garlic cloves, minced |
1 (36 ounce) bottle ketchup |
1/4 cup water |
2 tablespoons worcestershire sauce |
1 cup sugar |
1/4 cup white vinegar |
2 tablespoons black pepper (yes, that much) |
2 tablespoons pineapple juice (from the can) |
Directions:
1. Preheat oven to 350 degrees F.
2. In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer.
3. Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl.
4. In a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple.
5. In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, Worcestershire sauce, and black pepper, mixing all ingredients together.
6. Cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess).
7. Cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes.
8. Pour the Sweet and Sour Sauce over the meatballs and bake uncovered for 30 minutes.
9. Remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.
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