SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
WOW! SWEET AND SOUR SAUCE
This is great sauce. Use for dipping or poured over rice and chicken.
Provided by Nana Nat
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 70.3 g, Fat 0.3 g, Fiber 0.6 g, Protein 1.1 g, Sodium 648.7 mg, Sugar 64.6 g
THE BEST SWEET AND SOUR SAUCE
This came from Taste of Home's Quick Cooking and is much better than anything I've created on my own. The sauce is thick and gooy and goes well with so many things.
Provided by HappyMommy1422
Categories Asian
Time 10m
Yield 1 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a sauce pan.
- Cook over medium heat until thick, stirring constantly.
- Pour over chicken, meatballs, smoked sausage, veggies, etc.
Nutrition Facts : Calories 440.5, Fat 0.2, Sodium 697.8, Carbohydrate 108.7, Fiber 0.6, Sugar 88, Protein 2
SWEET AND SOUR SAUCE
Provided by Food Network
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.
BRISKET IN SWEET-AND-SOUR SAUCE
Brisket is the Zelig of the kitchen. It takes on the character of whoever cooks it. In the early part of the 20th century, when ''The Settlement Cook Book'' reigned supreme in American Jewish households, recipes for savory briskets of beef with sauerkraut, cabbage or lima beans were the norm. As tastes became more exotic, cranberry or barbecue sauce, root beer, lemonade and even sake worked their way into recipes. Here, Coca-Cola is the secret ingredient, along with ginger. The result is sublime and the dish only improves if it's cooked a day in advance of serving it. However, you can prepare and serve it the same day, if you'd like, though you may want to use a fat separator to strain the fat from the finished sauce. Several readers commented that the original cooking time and temperature on the recipe (3 hours, including 1 hour uncovered, at 350 degrees) was inaccurate. We've retested and adjusted the recipe, so the brisket now cooks for 5 to 6 hours, covered, at 325 degrees. Please also note that this recipe is not kosher for Passover.
Provided by Joan Nathan
Categories dinner, main course
Time 6h30m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Let meat stand at room temperature for 30 minutes before cooking. Heat oven to 325 degrees.
- Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
- The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
- Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.
Nutrition Facts : @context http, Calories 575, UnsaturatedFat 23 grams, Carbohydrate 18 grams, Fat 43 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 15 grams, Sodium 622 milligrams, Sugar 14 grams, TransFat 0 grams
SWEET AND SOUR SAUCE
I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor.
Provided by SwoR8193
Categories Sauces
Time 15m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Over medium heat bring Part 1 ingredients to a boil.
- Mix Part 2 ingredients and add to boiling mixture.
- Cook until bubbly and thick.
- Remove from stove and add Part 3 ingredients.
- This will keep in the refrigerator for weeks.
- Room temperature ketchup mixes easier than refrigerated.
- Serve warm.
CRISPY TOFU WITH SWEET-AND-SOUR SAUCE
Inspired by McDonald's Chicken McNuggets dipped in sweet-and-sour sauce - a classic combination that debuted nationwide in 1983 - this tofu appetizer gets its inexorable crunch from potato starch. Pan-fried until shatteringly crisp, pressed tofu, cut into cute little rectangles, eats a lot like Chicken McNuggets and cooks up gorgeously every time. But the true joy of a nugget lies in the dipping, and this recipe stars a totally chill, no-cook sweet-and-sour sauce. Apricot preserves provide fruity sweetness as well as body, and rice vinegar, soy sauce and onion powder add savoriness.
Provided by Eric Kim
Categories snack, finger foods, vegetables, appetizer
Time 45m
Yield 4 appetizer servings
Number Of Ingredients 10
Steps:
- Press the tofu: Wrap the block of tofu in a clean tea towel, and place on a cutting board. Weigh down the tofu with a sheet pan topped with something heavy, such as a large skillet, cans or books, until the tea towel is soaked, about 30 minutes.
- While the tofu is pressed, prep the zucchini: Halve the zucchini crosswise, then cut each piece lengthwise into 1/4-inch-thick planks. Finally, cut each plank lengthwise into 1/4-inch-thick "fries." Place the zucchini fries in a large colander set over a medium bowl. Add 1 teaspoon salt, and toss until evenly coated. Set aside to drain.
- Meanwhile, make the sauce: In a measuring cup, stir together the apricot preserves, rice vinegar, soy sauce, red-pepper flakes, 1 teaspoon onion powder and 2 teaspoons water until smooth. Transfer to a small dish for dipping, and set aside.
- Slice the pressed tofu in half horizontally, and cut each of those halves into 8 rectangular pieces, creating 16 nuggets total. Directly on the cutting board, season the tofu with 1 teaspoon salt and the remaining 1/2 teaspoon onion powder, smearing each piece around to catch all the seasonings.
- In a large bowl, toss to combine the potato starch and the remaining 1 teaspoon salt. Place the tofu in the starch, and gently toss with your hands until each piece is evenly coated.
- Fry the tofu: Heat a large skillet over medium-high, and add a thin layer of oil, enough to coat the bottom of the pan. Add the tofu in a single layer, and cook, flipping a couple of times, until lightly golden on both sides, about 10 minutes total. Transfer the cooked tofu to a towel-lined plate to drain, and season it with salt to taste.
- To serve, transfer the tofu and zucchini to a large platter, and serve alongside the dipping sauce.
SIMPLE SWEET AND SOUR SAUCE
This is a simple sweet and sour sauce with nice depth of flavor. You can use it for marinating chicken and pork or for a dipping sauce. Goes great with meatballs for something a little different. For a zesty kick, add some bottled hot pepper sauce.
Provided by MURDOCH
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 24
Number Of Ingredients 9
Steps:
- Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
- Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
- Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 7.3 g, Fiber 0.2 g, Protein 0.2 g, Sodium 71.3 mg, Sugar 6.2 g
EASY SWEET AND SOUR SAUCE FOR CHICKEN OR PORK
There are 104 recipes for sweet and sour sauce on the Zaar, but none like this one. Lightly battered chicken or pork chunks, green pepper, onions, thinly sliced carrots, and pineapple chunks served with the sauce over rice make a complete meal.
Provided by threeovens
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.
- For a thicker sauce, increase the cornstarch to 5 teaspoons.
FRUITY SWEET AND SOUR SAUCE
This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a dipping sauce, or over meat as a sweet and sour sauce.
Provided by SPARKLER8666
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
- Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.7 g, Sodium 0.3 mg, Sugar 7 g
KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
- Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
- To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
- Add in chicken pieces; using clean handsand mix until well coated.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
- Delicious!
Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3
THAI-STYLE GRILLED CHICKEN W/ SPICY SWEET AND SOUR DIPPING SAUCE
This is from America's Test Kitchen and it's really good. I have also made it as a marinade for wings (just soaking them).
Provided by Mr Jackson
Categories Chicken Breast
Time 1h1m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To brine the chicken: Dissolve sugar and salt in 2 quarts cold water in large container or bowl; submerge chicken in brine and refrigerate at least 30 minutes but not longer than 1 hour. Rinse chicken under cool running water and pat dry with paper towels.
- For the dipping sauce: Whisk ingredients in small bowl until sugar dissolves. Let stand 1 hour at room temperature to allow flavors to meld.
- To make and apply the rub: Combine all rub ingredients in small bowl; work mixture with fingers to thoroughly combine. Slide fingers between skin and meat to loosen skin, taking care not to detach skin. Rub about 2 tablespoons mixture under skin. Thoroughly rub even layer of mixture onto all exterior surfaces, including bottom and sides. Repeat with remaining chicken pieces. Place chicken in medium bowl, cover with plastic wrap, and refrigerate while preparing grill.
- To grill the chicken: Using chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 15 minutes. Empty coals into grill; build two-level fire by arranging all coals in even layer in one half of grill. Position grill grate over coals, cover grill, and heat until grate is hot, about 5 minutes (grill should be medium-hot; you can hold your hand 5 inches above grill grate for 4 seconds); scrape grill grate clean with grill brush. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe grill grate. Place chicken, skin-side down, on hotter side of grill; cook until browned, about 3 minutes. Using tongs, flip chicken breasts and cook until browned on second side, about 3 minutes longer. Move chicken skin-side up to cool side of grill and cover with disposable aluminum roasting pan; continue to cook until instant-read thermometer inserted into thickest part of breast (not touching bone) registers 160 degrees, 10 to 15 minutes longer. Transfer chicken to platter; let rest 10 minutes. Serve, passing sauce separately.
- Taking Thai Chicken Indoors. If you don't have a grill, heat your oven to 450 degrees and adjust an oven rack to the lower-middle position, as food tends to brown more deeply and evenly toward the bottom of the oven. Set the brined, rubbed chicken on a flat wire roasting rack and place the rack over a baking sheet lined with foil. Roast the chicken for 15 minutes, rotate the pan, and then cook for an additional 15 minutes. The skin should be light golden brown, and an instant-read thermometer inserted into the thickest part of each breast (not touching any bone) should register 160 degrees. To get the same deep brown exterior that the grill provides, finish the chicken with a quick shot under the broiler (2 to 3 minutes, with the chicken 6 to 8 inches from the broiler element). This pass under the broiler will help to crisp the skin, but the skin will probably not be quite as crisp as it is in the grilled version. The flavors, however, will be just as good.
Nutrition Facts : Calories 855.4, Fat 39, SaturatedFat 10, Cholesterol 217.7, Sodium 15089.3, Carbohydrate 52.3, Fiber 2.5, Sugar 42.6, Protein 73
EASY SWEET AND SOUR SAUCE
For a fast meal, I like the kids to eat the chickenless chicken nuggets from Trader Joe's®. Here's a tangy sauce to go with it, or gyoza, or dumplings, or...
Provided by Connie Fabian Byrnes
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 5
Number Of Ingredients 5
Steps:
- Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.
Nutrition Facts : Calories 54.9 calories, Carbohydrate 14.1 g, Fiber 0.1 g, Protein 0.5 g, Sodium 429.9 mg, Sugar 13.1 g
HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE
We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.
Provided by TommyGato
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
- When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
- Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
- Remove and set the ham aside.
- Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
- When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
- When the onions have somewhat browned, add the ham and the pineapple, juice and all.
- Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
- Increase heat and stir until the sauce begins to bubble.
- Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
- Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!
SWEET AND SOUR DIPPING SAUCE
A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens.
Provided by Jackie Smith
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 7m
Yield 8
Number Of Ingredients 7
Steps:
- In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.
Nutrition Facts : Calories 45.6 calories, Carbohydrate 8.9 g, Fat 1.2 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 0.2 g, Sodium 43.6 mg, Sugar 7.9 g
SWEET-AND-SOUR ORANGE SAUCE
I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.
Provided by duboo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 19m
Yield 12
Number Of Ingredients 10
Steps:
- Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
- Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
- Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.
Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g
CRISPY FISH WITH SWEET-AND-SOUR SAUCE
Steps:
- Toss fish pieces with 2 tablespoons cornstarch in medium bowl to coat. Mix flour, 3 tablespoons oil, baking powder and 1/2 teaspoon salt in small bowl. gradually add water, whisking until batter is smooth. Pour batter over fish and stir to coat. Let stand 15 minutes.
- Whisk remaining 1 tablespoon cornstarch, pineapple juice, sugar, vinegar, hot pepper sauce and 1/8 teaspoon salt in small bowl to blend. Heat remaining 1 tablespoon oil in heavy medium skillet over medium-high heat. Add ginger and lemon peel and stir-fry until fragrant, about 30 seconds. Add bell pepper and stir-fry just to heat through, about 30 seconds. Add pineapple juice mixture and cook until sauce is thick and clear, stirring constantly, about 1 minute.
- Heat 4 cups oil in wok or deep medium saucepan to 375°F. Add batter-coated fish pieces to oil in batches and fry until crisp and golden, about 4 minutes. Using slotted spoon, transfer fish to paper towel-lined dish and drain. Reheat oil if necessary between batches.
- Arrange fish on platter. Reheat sauce briefly, spoon over fish and serve.
SWEET AND SOUR DUCK SAUCE BRISKET
This recipe calls for Saucy Susan brand sauce but any Chinese duck sauce should suffice. From Cooking More Creatively.
Provided by Oolala
Categories Roast Beef
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cover bottom of Dutch oven with water and soup mix.
- Mix the garlic powder and paprika into into the duck sauce.
- Using the mixture like a glaze, coat the meat, all over. Place the brisket in the Dutch oven and cover.
- Bake at 350 degrees for 2 hours. Remove and slice after it cools a bit and return the meat and sauce to the oven for another hour.
Nutrition Facts : Calories 1080.3, Fat 81.4, SaturatedFat 32.5, Cholesterol 221.1, Sodium 948.1, Carbohydrate 30.7, Fiber 2.2, Sugar 2.8, Protein 53.4
HOMEMADE SWEET AND SOUR SAUCE
As close to restaurant sweet and sour sauce as I could get. This sauce is a big hit always.
Provided by GXROXY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 40
Number Of Ingredients 8
Steps:
- Mix dark brown sugar, cornstarch, garlic powder, and ground ginger together in a saucepan until well-combined. Add red wine vinegar, pineapple juice, and soy sauce. Cook and stir over medium heat until bubbling, about 8 minutes. Add crushed pineapple; cook until thickened, 2 to 3 minutes more.
Nutrition Facts : Calories 55 calories, Carbohydrate 14 g, Fiber 0.1 g, Protein 0.2 g, Sodium 93.6 mg, Sugar 12.2 g
SWEET AND SOUR MEATBALLS IN SAUCE
A family recipe (from my mother-in-law) for a unique twist on traditional meatballs. These are baked in a wonderful tomato-based sweet and sour sauce, which is delicious over rice! I doubled the original sauce recipe. We love extra sauce, and this recipe will make a lot.
Provided by Rebekah Rose Hills
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
- Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
- Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.
Nutrition Facts : Calories 596.8 calories, Carbohydrate 84.8 g, Cholesterol 133.4 mg, Fat 17.5 g, Fiber 2.9 g, Protein 28.3 g, SaturatedFat 6.5 g, Sodium 1620.8 mg, Sugar 62.9 g
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