Betsy’s No Garlic Sweet and Sour Meatballs

By Betsy Vail 06/20/17

Ingredients:

• 2 lbs. ground beef, lean
• 2 eggs
• ½ c Panko bread crumbs
• 1 Tbs ginger, grated (to taste)
• 1 onion, diced (see Creative Consideration)
• 6 Tbs cornstarch
• 3 c orange juice (or pineapple juice)
• 2 c brown sugar
• ½ c plus 2 Tbs soy sauce
• ½ c rice vinegar
• ¼ c ketchup
• 1 tsp red pepper flakes
• ¼ tsp dry mustard

Directions:

1. In a large bowl, mix the beef, eggs, bread crumbs, ginger, and onion.
2. Shape into 1½ inch balls and place evenly spaced on a baking sheet. Bake on 350 F for 20 minutes.
3. In a small bowl, mix the cornstarch with about 1 cup of juice. 
4. In a large soup pot, whisk together the brown sugar, juice, cornstarch mixture, soy sauce, vinegar, ketchup, pepper flakes, and mustard. Bring to a boil for 30 seconds, or until it begins to thicken, then set aside. Taste and adjust seasonings if desired. 
5. Place the baked meatballs into the pot of sauce and gently stir to coat the meat. Cover and bake at 350 F for 30 minutes.
6. Serve over rice or noodles and enjoy!

Creative Considerations:

• If sensitive to onion, consider substituting diced bell peppers.
• Freeze and save the extra sauce for an easy stir fry seasoning. 

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