Sweet-and-Sour Meatballs 

Colorado Springs School District 11

For meatballs:

Mix the ground beef, pork, egg, water, breadcrumbs, sesame oil and seasonings until evenly distributed. Portion the mixture into 1-ounce meatballs and place onto sheet pan for baking. Bake the meatballs at 350 degrees until the internal temperature reads 160 degrees.

For sauce:

Place all of the ingredients into a stockpot and bring to a boil. Mix the cornstarch and water separately in a small bowl to form slurry. Add slurry to boiling mixture to thicken. Taste and adjust seasoning if necessary.

Serve meatballs over rice or noodles if desired, topped with the sweet-and-sour sauce. Garnish with sliced green onion and/or sesame seeds. Yields 18 meatballs.


As the new executive chef for District 11, I was surprised at the number of from-scratch items that we serve. This is one we make for lunch, but it's easy to do at home, too. It includes healthy animal fats from beef and pork. The meatballs are moist and flavorful and are well-complemented by the sauce. The sweet-and-sour sauce is a tangy blend of traditional Chinese-American flavors. If you were to visit one of District 11's middle schools or high schools, you would find this at its Chopsticks station.

— Submitted by executive chef Nathan Dirnberger for the D-11 Culinary Team: sous chefs Jason Mathis and Michael Morlock, administrative dietitian Jamie Humphrey, and hundreds of others in the school district. (Recipe credit to former executive chef Brian Axworthy.)


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