Classic Sweet and Sour Meatballs
Rediscover an old classic recipe for sweet and sour meatballs, with a twist for today's hectic schedules. Brown sugar, vinegar, and pineapple juice combine to make a perfectly balance sweet and sour sauce. Using frozen meatballs means dinner is ready in 20 minutes!
Ingredients
- ½ cup packed dark brown sugar
- 2 Tablespoons cornstarch
- ⅓ cup white wine vinegar
- 1 Tablespoon low sodium soy sauce
- 1 can (20 ounces) pineapple chunks in juice
- 1 pound frozen meatballs (about 20)
- 2 bell peppers chopped
- cooked white rice, red pepper flakes, and scallions optional for serving
Instructions
- Combine the brown sugar and cornstarch in a small bowl.
- Pour in the vinegar and soy sauce; stir until the sugar and starch is dissolved.
- Add the sauce to a large pan set over medium high heat. Add the pineapple, the juice from the can, and the meatballs. Bring to a boil.
- Reduce to a simmer. Cook, covered, for 10 minutes, or until the meatballs are heated through and the sauce begins to thicken.
- Add the bell peppers. Cover and cook an additional 5 minutes, until tender-crisp.
- Taste the sauce and add additional salt to taste, if desired.
- Serve the meatballs over white rice. Sprinkle with red pepper flakes and scallions, if desired.
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