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Category: Main Course
Sweet 'n Sour Meatballs - TastyPlanner.com
Chef: Janenb
Easy and yummy! Tangy sauce complements the meatballs and veggies.
Ingredients
1 cup water
3 tbsp rice wine vinegar
2 tbsp low sodium soy sauce
1/2 cup packed brown sugar
1/2 half bottle of chili sauce
2 tsp pepper
1 tsp salt
1 tbsp cornstarch, mixed with water
3/4 cup diced carrots
1 chopped red pepper
Sm can of pineapple chunks, drain and save juice
Sm can of crushed pineapple, drain and save juice
1 tbsp dried parsley
1 bag frozen meatballs. If they are large, heat until half cooked, remove from skillet and cut in half or quarter
Hot cooked basmanti rice
Instructions
Prepare basmanti rice.
Heat frozen meatballs in large sauce pan on medium-high heat. Cut into smaller pieces if large and you want to extend the recipe. When meatballs have a nice, brown crust, slowly add 1 cup water. Stir and scrape bits from the bottom of the pan and bring to a boil.
Turn heat to medium and gradually add rice wine vinegar, soy sauce, brown sugar, chili sauce, salt and pepper to taste. Adjust as needed to get a tangy flavor.
Add sliced carrots and red pepper. Bring to a boil and then reduce heat. Simmer on low-medium until carrots and red pepper are tender-crisp.
Increase heat, stir cornstarch and add slowly. Stir into the sauce and bring to a low boil to thicken.
Right before serving, add pineapple chunks and crushed pineapple. Bring to a boil and reduce. Heat until pineapple is hot – do not overcook.
Stir hot rice and add dried parsley. Serve meatballs over cooked rice.
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