On Wednesday, June 10th from 11:30-Noon, we were live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Check out Chef Helena's Video here.
Chef Helena’s Sweet and Sour Meatballs
This recipe serves 4 people and it should take you about 20 minutes to prepare. You can serve this recipe over pasta, rice or polenta. Today, we are going to serve it over rice.
First wash your hands for 20 seconds.
Next, measure everything out and place into bowls so that everything is ready for you to start cooking along. Watch as Chef Helena organizes the ingredient.
Tools you will need:
- A cutting board with a wet towel under it
- Box grater
- 1 pot with lid for rice
- 1 pot
- Bowl for meatballs
- Bowls to put all your ingredients in
- 4 dinner plates
- Ladle for meatballs
- Spoon for rice
Ingredients:
- 1-pound ground pork/chicken/beef or any ground meat
- 2 eggs
- 1-teaspoon salt*
- 1 medium onion grated
- ½ cup breadcrumbs
- Pinch of black pepper
- 2 cups ketchup*
- 1-cup ginger ale or 7 cup
- 2 cups basmati rice*
- 4 cups water
- Pinch salt*
- *Available from Well Seasoned
Instructions:
- In a large bowl, combine the meat, eggs, salt, onion, breadcrumbs and pepper.
- Mix it well.
- Scoop out by the spoonful and roll into approximately 24 balls – place them on a sheet pan.
- Meanwhile, in a large pot bring ketchup and ginger ale to a simmer. Gently place the meatballs into sauce and simmer for 20 minutes.
- While that is cooking, make rice. In a pot with a tight-fitting lid, combine the ring rice, water and a pinch of salt. Bring to a boil and stir it. Reduce the heat to very low and put the lid on. Allow it to cook for 8-12 minutes, you will need to check it for doneness.
- When the meatballs & rice are both fully cooked. Place a portion of the rice on each plate and top with 6 of the meatballs. Serve and enjoy.
Prep Time: 20 Minutes
Cook time: 40 Minutes
