Constance
Master Chef
I worked out this recipe and made it for supper last night, and it was excellent. You could add a few red pepper flakes to the sauce if you wish. My meatballs were made with some hot venison sausage HB & I made last fall, so we didn't need it.
SWEET & SOUR MEATBALLS (Main Dish)
Ingredients:
Pre-made meatballs (from freezer section or your own)
1/3 cup large diced sweet onion
handful diced green onions
1/3 cup diced celery
1/3 cup large diced green bell pepper
1/3 cup large diced red bell pepper
1 can pineapple, drained, juice reserved
SAUCE:
Reserved juice from pineapple +canned pineapple juice to make 2 cups
1 ½ cups sugar
½ cup cider vinegar
½ cup catsup
6 tbls corn starch
2 tbls crushed garlic (or jarred minced)
1 tbl grated ginger (or jarred minced)
2 tbls soy sauce
FOR SAUCE: In a large saucepan, mix all ingredients together except corn starch. Mix corn starch with a little water to make a slurry and stir in. Cook over medium heat, stirring now and then, until mixture is thick.
Cook meatballs in oven, skillet or microwave until cooked through. Place meatballs and vegetables in a casserole and pour sauce over. Bake at 300 degrees until veggies are tender. Serve over rice.
SWEET & SOUR MEATBALLS (Main Dish)
Ingredients:
Pre-made meatballs (from freezer section or your own)
1/3 cup large diced sweet onion
handful diced green onions
1/3 cup diced celery
1/3 cup large diced green bell pepper
1/3 cup large diced red bell pepper
1 can pineapple, drained, juice reserved
SAUCE:
Reserved juice from pineapple +canned pineapple juice to make 2 cups
1 ½ cups sugar
½ cup cider vinegar
½ cup catsup
6 tbls corn starch
2 tbls crushed garlic (or jarred minced)
1 tbl grated ginger (or jarred minced)
2 tbls soy sauce
FOR SAUCE: In a large saucepan, mix all ingredients together except corn starch. Mix corn starch with a little water to make a slurry and stir in. Cook over medium heat, stirring now and then, until mixture is thick.
Cook meatballs in oven, skillet or microwave until cooked through. Place meatballs and vegetables in a casserole and pour sauce over. Bake at 300 degrees until veggies are tender. Serve over rice.