Sweet and Sour Meatballs (Print Version)
# Ingredients:
→ Sauce
01 -
1/2 cup packed brown sugar
02 -
1/2 cup rice vinegar
03 -
1/4 cup ketchup
04 -
1 tablespoon soy sauce
05 -
2 1/4 cups pineapple juice, divided
06 -
1 tablespoon cornstarch
→ Main
07 -
25 all-purpose frozen or homemade meatballs
08 -
2 bell peppers, chopped (optional)
09 -
1 cup small pineapple chunks, drained
10 -
Cooked rice, for serving
11 -
2 tablespoons green onions, sliced (for garnish)
# Instructions:
01 -
In a large skillet over medium-high heat, combine brown sugar, rice vinegar, ketchup, soy sauce, and 2 cups of pineapple juice. Bring to a boil.
02 -
In a small bowl, whisk together cornstarch and the remaining 1/4 cup of pineapple juice until smooth. Stir into the skillet.
03 -
Add the meatballs and bell peppers to the skillet, then reduce to a simmer. Cover and cook for 8-10 minutes, or until the sauce thickens and the meatballs are fully heated through.
04 -
Stir in the pineapple chunks and mix well. Serve hot over rice, garnished with sliced green onions.
# Notes:
01 -
If the sauce is too sweet, add more vinegar or a splash of citrus juice. For a tangier balance, adjust with extra brown sugar, honey, or pineapple juice.
02 -
To serve as an appetizer, plan for 2-3 meatballs per person. As a main dish, plan for 4-5 meatballs per serving.
03 -
For meal prep, prepare the sauce ahead, cool it, then combine with meatballs and peppers. Freeze for up to 3 months and reheat when ready to serve.
04 -
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat in the oven for best results.