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    Recipes — broiler baked

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    Sweet and Sour Meatballs

    Juicy homemade meatballs and tender crisp veggies in a sweet tangy sweet & sour sauce! Sweet and Sour Meatballs are a family favorite served over rice! Seasoned ground beef meatballs, tender crisp veggies and pineapple chunks are cooked in a sweet and tangy sauce.

    This easy dish is one my whole family loves! We spoon these sweet & sour meatballs over rice and serve this dish with a fresh Cucumber Salad for a complete meal!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8



        •    2 lbs lean ground beef
    2 large eggs
    3/4 cup bread crumb
    1 ⁄2 teaspoon garlic powder
    cup minced onion


        •    1 onion
    1 red pepper
    1 orange pepper
    1 green pepper
    3 tbsps cornstarch
    3 tbsps water


        •    2 cloves garlic
    1 tsp ginger fresh, minced
    2 tsps Worcestershire sauce
    1/3 cup packed brown sugar
    1/3 cup white vinegar
    1.5 tbsps soy sauce
    1 14 ounce can pineapple tidbits, juice reserved



    1. Combine all meatball ingredients and mix together well. Form into 3/4 inch meatballs and place on a baking sheet.
    2. Bake meatballs at 350˚F for 20 minutes.


    1. Whisk sauce ingredients (except cornstarch and water) and set aside.
    2. Cut veggies into 1 inch chunks, set aside.
    3. Cook onion until slightly softened, about 3 minutes. Add peppers and cook an additional 2-3 minutes.
    4. Stir in the undrained pineapple, meatballs and sauce mixture along with ¼ cup water. Simmer 5 minutes to allow flavors to combine.
    5. Create a slurry with the cornstarch and water and add just enough to thicken as desired. You may not need all of the slurry. Serve over rice.

    This great family recipe is thanks to Spend-with-Pennies Recipes at https://www.spendwithpennies.com/sweet-and-sour-meatballs/

    Sous Vide Barramundi Sea Bass

    Barramundi is an Asian sea bass. It’s big, and because it feeds on lots of shellfish, it smells a little fishy, but don’t let that turn you off! We recommend serving it with an orange and fennel salad, drizzled with olive oil and topped with fresh dil.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 40 minutes
        •    Yield: Serves 4


        •    1 (8-ounce) skin-on barramundi filet, skin scored
        •    1 teaspoon kosher salt
        •    1/2 teaspoon freshly ground black pepper


    1. Set the Anova Sous Vide Precision Cooker to 135°F (57°C).
    2. Season the fish with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 30 minutes.
    3. About 5 minutes before the fish is finished, heat the broiler to high. Line a broiler-safe baking sheet with aluminum foil.
    4. When the timer goes off, remove the bag from the water bath. Remove the fish from the bag and pat dry. Place on the prepared baking sheet, skin side up, and broil until skin is crispy and golden brown, about 3 minutes. Serve.

    This great family recipe is thanks to Recipes Anovaculinary at https://recipes.anovaculinary.com/recipe/sous-vide-barramundi