Sweet And Sour Meatballs
A delightful dish that combines savory meatballs with a tangy sweet and sour sauce.
Ingredients
Main Ingredients
- 26 ounces frozen homestyle meatballs
- 0.5 cup brown sugar
- 0.5 cup apple cider vinegar
- 0.33 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 2 teaspoons minced garlic
- 2 tablespoons butter
- 1 medium red bell pepper, cut into 1" pieces
- 1 medium green bell pepper, cut into 1" pieces
- 1 cup yellow onion, cut into 1" pieces
- 2 tablespoons cornstarch
- 1 cup pineapple chunks in 100% juice (reserve ⅓ cup pineapple juice in a small bowl)
Instructions
- In a medium bowl, combine the brown sugar, apple cider vinegar, ketchup, Worcestershire sauce, soy sauce, and minced garlic. Whisk until well blended and set aside.
- In a large skillet, melt the butter over medium-high heat. Add the red and green bell peppers along with the yellow onion. Sauté for 2-3 minutes until they start to soften. Tip: Make sure not to overcook the vegetables; they should remain slightly crisp.
- Lower the heat to medium and pour in the sweet and sour sauce you prepared earlier. Mix well and bring the mixture to a gentle boil.
- Add the frozen meatballs to the skillet, stirring to coat them in the sauce.
- In a small bowl, whisk the reserved pineapple juice with the cornstarch until smooth. Pour this mixture into the skillet with the meatballs and stir well. Cook for 8-10 minutes, or until the meatballs are heated through and the sauce has thickened. Tip: Stir occasionally to prevent the sauce from sticking to the bottom of the skillet.
- Gently fold in the pineapple chunks, stirring until they are well coated in the sauce.
- Serve the sweet and sour meatballs over rice and garnish with sesame seeds if desired. Tip: For a little extra crunch, consider adding some chopped green onions as a garnish.
Notes
No alcoholic drinks allowed, please substitute with a non-alcoholic option.