How to Prepare Appetizing Patriotic Red Blue White Stripes TasteSweet N' Sour Meatballs

Sweet N' Sour Meatballs.

Sweet N' Sour Meatballs You can have Sweet N' Sour Meatballs using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Sweet N' Sour Meatballs

  1. Prepare 2 cup of all natural no sugar added pineapple juice.
  2. Prepare 1/2 cup of rice wine vinegar.
  3. Prepare 1/2 cup of loosely packed brown sugar.
  4. Prepare 1/4 cup of all natural ketchup.
  5. You need 1 tbsp of low sodium soy sauce.
  6. It’s 2 tbsp of cornstarch.
  7. Prepare 1 tbsp of sriracha.
  8. Prepare 30 of to 50 pre-cooked meatballs (depending on size).
  9. You need 1 can of (20oz) pineapple chunks in natural juices – drained, juice reserved.
  10. Prepare 2 tbsp of green onions – sliced diagonally for garnish (optional).

Sweet N' Sour Meatballs step by step

  1. In a large skillet over medium heat, combine 2c pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and bring to a boil..
  2. In a small bowl make a slurry by whisking together the cornstarch and 3tbs of the reserved juice from the pineapple chunks..
  3. Slowly pour the slurry into the sauce, whisking constantly. Bring back to a simmer, whisk in sriracha until completely combined and simmer about 2 minutes to begin thickening..
  4. Stir in meatballs, reduce heat to medium, and simmer covered with lid vented until meatballs have heated through and sauce has thickened. About 8 – 15 minutes. Time will depend if you are using frozen or thawed meatballs. NOTE: You can use store bought or homemade, in frozen or thawed state..
  5. When meatballs are heated through, turn heat to low and stir in pineapple chunks. Serve over steamed rice, or ala carte with a side salad for a lower carb option. Garnish either with green onions. Enjoy!.
  6. Alternate serving suggestion: Use cocktail skewers to make party appetizers for the holidays. Stab one pineapple chunk and one meatball per skewer, arrange on a platter. Serve with sauce on the side for dipping!.

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