Sweet and Sour Meatballs

This is one of my favorite new recipes.  The sauce is sooooo good.  It would be good with chicken as well.  You can add more or less green peppers and carrots if you like.  Enjoy!

 

 

 

 

 

Ingredients

• 2 pounds lean ground beef (I used ground venison) 
  
• 2 eggs
• 1 cup dry bread crumbs
• 1/2 cup finely chopped onion
• 1/2 teaspoon ground ginger
• 1 teaspoon seasoning salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons Worcestershire sauce
• 2 teaspoons granulated sugar

• 2 (20 ounce) can pineapple chunks, drained with juice reserved
• 2/3 cup water
•  6 tablespoons distilled white vinegar
•  2 tablespoon soy sauce
• 1 cup packed brown sugar
• 6 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 17 to 20 minutes; set aside.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 2 cups. In a large pot over medium heat, combine the juice mixture, 2/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, and ginger, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked.

Panda Express Orange Chicken

I love Panda Express Orange Chicken and this recipe is pretty darn close.  Yum!

45 min | 15 min prep

SERVES 6

• 2 lbs boneless skinless chicken, chopped into bite sized pieces
• 1 egg
• 1 1/2 teaspoons salt
• white pepper
• oil (for frying)
• 1/2 cup cornstarch, plus
• 1 tablespoon cornstarch
• 1/4 cup flour
• 1 tablespoon ginger root, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed hot red chili pepper
• 1/4 cup green onion, chopped
• 1 tablespoon rice wine
• 1/4 cup water
• 1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

1. Place chicken pieces in large bowl.
2. Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. Stir cornstarch and flour together.
4. Add chicken pieces, stirring to coat.
5. Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
6. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
7. (Do not overcook chicken).
8. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
9. Clean wok and heat 15 seconds over high heat.
10. Add 1 tablespoon oil.
11. Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
12. Add and stir-fry crushed chiles and green onions.
13. Add rice wine and stir 3 seconds.
14. Add Orange Sauce and bring to boil.
15. Add cooked chicken, stirring until well mixed.
16. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
17. Heat until sauce is thickened.
18. Stir in sesame oil and orange zest if desired.
19. Serve over jasmine rice.