The Best Sweet and Sour Meatballs |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 30 |
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This recipe has been a closely guarded family secret for over 20 years, we make them every Christmas and they're always a hit. I've decided they're too good not to share. Ingredients:
5 pounds bulk italian sausage |
2 (8 ounce) cans water chestnuts, drained and chopped |
2 bunches green onion, chopped |
1/2 cup soy sauce |
3 eggs, beaten |
2 teaspoons garlic powder |
2 1/2 cups fine dry bread crumbs |
sweet and sour sauce |
1 1/4 cups white sugar |
6 tablespoons cornstarch |
2 cups white vinegar |
1 cup pineapple juice |
1 cup ketchup |
soy sauce to taste |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the sausage in a large bowl and mix in the chestnuts, green onion, 1/2 cup of soy sauce, eggs, garlic powder, and breadcrumbs. Roll the mixture into 1 to 1 1/2 inch balls and place on a broiler pan. Bake in the oven for 1 hour. When done, place the meatballs in a slow cooker.
3. While meatballs are cooking, prepare the sweet and sour sauce by stirring together the sugar and cornstarch in a large saucepan. Pour in vinegar, pineapple juice, ketchup, and soy sauce to taste. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until thickened. Pour sauce over meatballs, and keep warm in the slow cooker.
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