08 January 2012

Recipe: Simple Sweet & Sour Meatballs

by Robin




Are you detecting a trend?  Yup, we're super-big meatball fans here.  Or at least the kiddos are and we've been reluctantly recruited to the meatball side.

Almost every week we're having something meatball based: either it's our Ikea Meatball Sauce Hack, good Ol' Spaghetti and Meatballs or (my favourite): these Simple Sweet & Sour Meatballs.


Sweet and Sour Meatballs Recipe
Serves 6



The Ingredients:

1 can (14 oz) pineapple chunks (with juice reserved)
water
3 Tbsp cider vinegar (or white vinegar will work too)
1 Tbsp soy sauce
1/2 cup packed brown sugar
3 Tbsp corn starch
1/2 tsp ground ginger
1 cup carrots, diced
1 large red bell pepper, cut into 1/2 inch pieces (I used yellow for the photo above, it's still yummy, but less purdy)
approx 30 cooked Meatballs (frozen prepared or our recipe - coming soon)


The Steps:
  1. Drain the pineapple juice from the can into a measuring cup.  Bring the level up to 1 cup by adding water.
  2. In a large pot, over medium heat, combine the juice mixture, vinegar, soy sauce and brown sugar.  Mix.  Stir in cornstarch and ginger until smooth.  Cover and cook until thickened (about 5 minutes or less).
  3. Stir in carrots.  Let simmer 5 minutes.  Add pineapple chunks, red pepper and meatballs.  Gently stir to coat the meatballs.  Simmer, uncovered, for about 20 minutes (or until meatballs are warmed through).
  4. Enjoy!  Great served with rice.



yield: Serves 6print recipe

Sweet and Sour Meatballs Recipe

INGREDIENTS:

Ingredients:
  • 1 can (14 oz) pineapple chunks (with juice reserved)
  • water
  • 3 Tbsp cider vinegar (or white vinegar will work too)
  • 1 Tbsp soy sauce
  • 1/2 cup packed brown sugar
  • 3 Tbsp corn starch
  • 1/2 tsp ground ginger
  • 1 cup carrots, diced
  • 1 large red bell pepper, cut into 1/2 inch pieces
  • approx 30 cooked Meatballs

INSTRUCTIONS:

Steps:
  1. Drain the pineapple juice from the can into a measuring cup. Bring the level up to 1 cup by adding water.
  2. In a large pot, over medium heat, combine the juice mixture, vinegar, soy sauce and brown sugar. Mix. Stir in cornstarch and ginger until smooth.
  3. Cover and cook until thickened (about 5 minutes or less).
  4. Stir in carrots. Let simmer 5 minutes.
  5. Add pineapple chunks, red pepper and meatballs. Gently stir to coat the meatballs. Simmer, uncovered, for about 20 minutes (or until meatballs are warmed through).
  6. Enjoy! Great served with rice.
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This recipe is one of the meals on our Meal Plan Master List.  Check it out here.



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