Monday, August 13, 2007

Sweet and Sour Meatballs

This recipe is so easy that I was able to make it 1. while camping, and 2. with a freakin broken finger! Next time, I will probably make my own meatballs since I did not enjoy the texture of the store-bought kind, but all in all the meal was very tasty and was fresh from the stove to the plate in about 20 minutes, flat.


2 bell peppers, any color, cubed (I did a trifecta of green, red and yellow)
1 tbsp soy sauce
2 tbsp firmly packed brown sugar
2 tbsp apple cider vinegar
1 20 oz. can of pineapple chunks with juice
1 tbsp cornstarch
1/2 tsp ground ginger
2 tbsp butter
2 lbs cooked meatballs

In a large stock pot combine butter, soy sauce, pineapple juice, brown sugar cornstarch, ginger and vinegar until thick and bubbly. Add peppers, meatballs and pineapple chunks stirring to combine with sauce. Cook until meatballs are hot and peppers are crisp-tender. Serve over rice.

Glistening, in the sauce!

While we were chowing down, I couldn't help but think that these meatballs would make a perfect little colorful party appetizer - skewer one meatball, one pepper and one pineapple chunk and serve along side the sauce for easy dipping.

1 comment:

patti said...

This is why I keep a bag of Ikea meatballs tucked into my freezer. They're the only frozen meatballs I've ever bought that had the right texture.