We were too busy inhaling the good food that we don't have any pictures. But maybe the next time I make them...
Sweet and Sour Meatballs by Wendy Sparrow
I use this double recipe of sauce on two small packages of frozen meatballs. If you don't have a large family, halve these amounts.
2-20 oz cans pineapple tidbits or chunks
2 1/2 cups liquid (combination of pineapple juice + water)
1/4 c vinegar (or up to 1/2 c if you prefer it tangy)
1 1/4 - 1 1/2c brown sugar (I use 1 1/4)
1/4 c soy sauce
1/4 c cornstarch
Make or heat meatballs, set aside. Drain canned pineapple into a liquid measuring cup and add water to equal 2 1/2 cups.
Whisk together juice + water liquid, vinegar, sugar, soy sauce. Add in cornstarch and cook several minutes over med-high heat till thickened. Add pineapple and meatballs. We only add one of the cans of tidbits into the sauce; both is too much. We just serve that can separately.
Serve over rice and with lots of sautéed peppers and onions.
I use this double recipe of sauce on two small packages of frozen meatballs. If you don't have a large family, halve these amounts.
2-20 oz cans pineapple tidbits or chunks
2 1/2 cups liquid (combination of pineapple juice + water)
1/4 c vinegar (or up to 1/2 c if you prefer it tangy)
1 1/4 - 1 1/2c brown sugar (I use 1 1/4)
1/4 c soy sauce
1/4 c cornstarch
Make or heat meatballs, set aside. Drain canned pineapple into a liquid measuring cup and add water to equal 2 1/2 cups.
Whisk together juice + water liquid, vinegar, sugar, soy sauce. Add in cornstarch and cook several minutes over med-high heat till thickened. Add pineapple and meatballs. We only add one of the cans of tidbits into the sauce; both is too much. We just serve that can separately.
Serve over rice and with lots of sautéed peppers and onions.
No comments:
Post a Comment
Thanks for sharing your thoughts!