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Sweet & Sour Porcupine Meatballs
1 LB ground beef
1 egg
Salt & black pepper to taste
1 tsp. Lawry's Seasoned Salt (or more to taste)
1 tsp. ginger
Dash of teriyaki sauce
1/4 C celery and sweet yellow onion, minced fine
1/2 C cooked white rice
2 to 3 TBS prepared sweet & sour sauce
Nonstick cooking spray
Fresh basil leaves for garnish (optional)
In a bowl, combine all ingredients except sweet and sour sauce; mix well. Roll into small balls, about the size of a fifty-cent piece. Place uncooked meatballs in a glass casserole dish coated with nonstick cooking spray. Cook, covered, in a 350-degree F oven for about fifty minutes to one hour. Ten minutes before the end of cooking time, uncover casserole dish. When the meat is cooked through, remove meatballs from the casserole dish and drain on paper towels. Place meatballs on a serving platter and drizzle with prepared sweet and sour sauce. Garnish with fresh basil leaves if desired. Recipe makes about sixteen medium-sized meatballs.
*Sweet & Sour Porcupine Meatballs images (C) Shenanchie O'Toole (2015). Click on image above to view larger size in a new window.
Similar recipe: Sweet & Sour Meatballs (Canada)
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