Sweet and Sour Meatballs
After I had my third baby a friend brought over big pot of Sweet and Sour Meatballs and I swore they were the best thing I’d ever eaten. Looking back, maybe it was just that I was so.tired. of hospital food (we ended up having to stay five days), but the hearty meal really did hit the spot, and with the use of pantry and freezer items, this meal comes together quickly.
Sweet and Sour Meatballs
Author/Source:
Pam @ Onceamonthmom.com (adapted from Feast in 15)
Ingredients:
- 2 cups frozen meatballs
- 2.5 cups canned pineapple chunks, juice reserved
- 1.5 cups sliced carrots
- 1.25 cups chopped onion
- 1 teaspoon minced garlic
- 1.5 cups reserved pineapple juice, plus water
- 6 Tablespoons vinegar
- 6 Tablespoons brown sugar
- 4 Tablespoons soy sauce
- 2 Tablespoons cornstarch
Directions:
Thaw the meatballs in the fridge or microwave. In a skillet, saute the onion and garlic in a bit of oil. Add in the carrots and cook for a few minutes. Measure the pineapple juice. Combine with enough water to make indicated amount of liquid. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Add sauce to the skillet and stir till thickened. Add the meatballs and pineapple. Simmer until the meatballs are hot and the carrots are tender-crisp. Serve over hot cooked rice.
Freezing Directions:
Prepare sauce, omitting the meatballs. Allow sauce to cool, place in freezer bags, seal, label, and freeze. Leave meatballs frozen. To serve: Thaw sauce and meatballs. Place all in a skillet or microwaveable bowl and reheat sauce and meatballs until hot. Serve over hot cooked rice.
Servings: 6
**conversion chart image provided by Erik Spiekermann
This Post will be linked at:
- Weekend Wander at While He Was Napping
