Meatballs with sweet and sour sauce: soft and irresistible

Golden and succulent meatballs in sweet and sour sauce with Moroccan couscous. The perfect recipe for a meal full of flavor

Succulent meatballs was missing in sweet and sour sauce. Served with Moroccan couscous – easy and sophisticated recipe

Enter for 4 people.

Classic (no restriction)

Preparation: 01:30

Interval: 00:30

Tools

3 bowls (s) (. 1 small), 1 pan non -stick with lid, 1 spatula (s) (or tweezers), 2 pan (s) (optional), 1 with roof), 1 sieve (s) (optional ), 1 Support dish (auxiliary), 1 grater, 1 card (S), 1 wire scout, 1 shell

EQUIPMENT

conventional

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Almomeri meatballs (pork or cattle):

– 500 g of pork (or earth)

– 80 g raw ham, finely chopped (or mortadella)

– 3 slices of bread shape (or bread without shell)

– 1/2 cup (s) of milk (or sour cream)

– 2 tablespoons of water (soup) (to dilute the cream) (optional)

– 2 tablespoons (i) of digio type mustard (or yellow mustard)

– 1 tablespoon of ketchup

– 1 tablespoon (s) (tea) of smoked paprika (optional)

– 2 teeth (s) of garlic, chopped (s) and sautéed (s)

– 2 tablespoons (i) of grated and braised onion

– Pepe to taste

Ingredients to grill and jump:

– Oil to taste

Sweet and sour sauce ingredients:

– 2 tablespoons (i) of digio type mustard (or yellow mustard)

– 4 tablespoons of honey (or corn glucose)

– 1/2 cup (tea) of homemade vegetable broth (see recipe) (or water)

– 3 tablespoons (tea) of admission shoyu light + a little, if you wish

– 2 tablespoons (s) (tea) of white wine vinegar (juice) (or lemon)

– 2 tablespoons of corn starch, melted

– 4 tablespoons of homemade vegetable broth (see recipe) (or water)

– Basha without salt to taste (optional)

– Go up to taste

– Pepe to taste

Ingredients to finish (the meatballs):

– Salsinha to taste (or dry parsley)

Vegetable broth ingredients ((optional, only for Moroccan couscous):

– 1 L water (optional)

– 1/2 unit (i) medium carrot, peeled and cut into large pieces (optional)

– 1 unit (s) medium onion, cut in the rooms (s) (optional)

– 2 stars of celery (s) Gambi (S) in Coars (optional) way

– 2 teeth (s) of complete garlic (s) and wrinkles (s) (optional)

– 2 units (s) Baia leaves (optional)

– Salsinha to taste (optional)

– black pepper in cereals to taste (optional)

Moroccan (optional) couscous ingredients:

– 1 cup (s) of Moroccan couscous (optional)

– 1 cup (s) (tea) of homemade vegetable broth (optional)

– 2 tablespoons of olive oil (optional)

– 1/2 unit (s) onion, bite (s) and braised (s) (optional)

– 3 tablespoons (i) of fine grated carrot (optional)

– 2 tablespoons (i) of rolled almonds- optional (or chestnuts of Anacardi)

– 6 units (i) dry apricots, chopped and hydrated in hot water (optional)

– Mint to Taste, chopped (optional)

– Salsinha to taste, bite (optional)

– Salt to Taste (optional)

Ingredients to end (Moroccan couscous) – Optional:

– Sicilian lemon to taste (chips) (optional)

– extra virgin olive oil to taste (optional)

Pre-repair:

1. The preparation of the meatballs begins because the dough must firm in the refrigerator (see preparation).
2. Optional – For Moroccan Couscous, if you prepare:
   1. Prepare the vegetable broth first: add water, carrots, onion, celery, garlic, bay leaves, parsley and wheat peppers in a pan. Cook over low heat for at least 20 minutes. In the end, strive and keep hot.
   2. Give almonds in a dry pan, mix constantly and set aside.
   3. Hydrate the apricot (if you use) in hot water for at least 5 minutes and drain them.
   4. Wash well, peel and scratch the carrot on the central side. Peel, cut and brown the onion in a pan.
   5. Wash and cut the mint, set aside on paper towels.
3. Wash well and dry the parsley to finish the meatballs and use them in couscous (optional). For meatballs, if desired, replace with dry parsley.

PREPARATION:

Meatballs:

1. Prepare the pan by mixing bread with milk or sour cream. If you use the Add water cream (see quantity in the ingredients) to dilute. Leave to rest for 5 minutes until it forms a homogeneous pasta.
2. Peel, cut and brown the onion and garlic teeth on the meatballs in a non -stick pan and set aside.
3. Mix the pork (or beef), the raw ham or the chopped mortadella, the breaded, the mustard, the smoked paprika (optional), the sautéed garlic teeth, the skipped onion, the salt and the pepper.
4. Bring the meatball dough to the refrigerator for 15-30 minutes.
5. In the meantime, prepare the ingredients for couscous (optional) (see pre-preparation).

Meatballs – Test and modeling:

1. After the cooling time, the meatball of model 1 (about 25 g) and the grill over low heat with a drizzle of olive oil until cooking. Regulate spices, if necessary, before modeling the others.
2. Modeling the other meatballs with the same dimensions (25 g) and place them on an auxiliary dish without overlap.

Gold – Cook in the pan:

1. Heat a non -stick pan over medium heat with olive oil and grill the meatballs without overlapping until they do on one side.
2. Lower the heat, add 20 ml of water to the pan, cover and cook for 2-3 minutes.
3. Then, pour, increase the medium heat again, turn the meatballs and let it brown on the other side.
4. Remove and place the grilled and cooked meatballs on an auxiliary dish.
5. Repeat the process until all meatballs are grilled and cooked.

Sazza Saze:

1. In the same pan, discard the excess fat, leaving a thin layer to give more sauce.
2. Add mustard, honey (or substitute), vegetable broth or water, salsa light of shoyu and vinegar (or lemon).
3. Mix well and reduce until you start to thicken.
4. Add the corn starch dissolved to the broth or vegetable water (see the quantity in the ingredients) to adjust the consistency.
5. Mix well and cook over medium heat, stirring constantly, until it is reduced and reaches a slightly thick and bright consistency that can join the meatballs.
6. Season the spices, if necessary: ​​salt and pepper and/or add a little more of soy sauce.
7. It ends with cold (optional) butter and mixes until he melted. Only then add the meatballs and mix gently.
8. It brings the meatballs back to the pan and cook over medium heat for 3 minutes, wrapped in the sauce.

Mococcan Couscous (optional):

1. Make sure the broth is almost hot so that the beans are well hydrated.
2. Add the very hot vegetable broth to couscous (see quantity in the couscous ingredients), Add salt, olive oil and cover. Let it hydrate for at least 5 minutes.
3. Loosen the grains well with a fork before incorporating the remaining ingredients.
4. Try the hydrated couscous before mixing the ingredients to season the salt.
5. Mix all the previously prepared and reserved ingredients (braised onion, golden almonds, grated carrots, apricots and mint).
6. The couscous ends with lemon zest and an extra virgin olive oil only when using, to preserve freshness.

Finishing and assembly:

1. Dispose of Meat Lack on a serving dish or, if you prefer, organize on the dishes directly.
2. Season with bittersweet Stay and end with chopped or dry parsley at the top.
3. If you need with couscous, release the beans with a fork before disposing of the dish.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

Assemble your personalized and free menu, in Cook and gourmet cake.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.