Directions: |
Directions:Line a baking sheet with waxed paper. In a small skillet, heat 2 teaspoons oil over very low heat. Add onion and cook until softened, about 5 minutes. Transfer the sautéed onion to a large bowl. In a small bowl, soak bread crumbs in milk until softened. Add egg, salt, and beef to the bread crumbs. Stir, mixing well. Add the onions to the bread crumb mixture. Using your hands, knead the mixture with your hands until thoroughly blended and no longer crumbly. Form the mixture into uniform balls, about 1 1/2 inches in diameter. Place the balls in a single layer on the prepared baking sheets. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add 10-12 meatballs to the skillet, cooking meatballs, stirring with a spatula and shaking the pan frequently, until well browned, about 5 minutes. Transfer cooked meatballs to a plate. Continue to cook remaining meatballs in batches, adding more oil to the skillet, if necessary. Discard oil from the pan. Reduce heat to medium. Add water, sugar, ketchup, vinegar and soy sauce to the skillet. Sir to blend. Cook mixture, stirring constantly, until simmering, about 5 minutes. In a small cup, mix cold water and cornstarch until well blended. Add cornstarch mixture to sauce, cooking and stirring constantly until sauce has thickened, about 5 minutes. Return meatballs to skillet. Simmer and stirring for about 5 minutes. |
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Notes: |
Personal
Notes: These meatballs are great with rice. This sauce is great on chicken, as well. ***Adding pineapple to the sauce gives an extra "zing" to the meatballs. To add this, drain the pineapple, saving the juice, and add 1 cup of pineapple to the mixture at the same time you add the ketchup. Then replace the cold water in the recipe with the same amount of pineapple juice.***
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