Description
The “Sweet and Tangy Meatballs” recipe offers a delectable twist on a timeless favorite. By combining succulent meatballs with a vibrant, rich sauce that balances sweet, tangy, and savory flavors, this dish is poised to become a go-to for both casual weeknight dinners and celebratory gatherings alike. The addition of pineapple and chili hints at an exotic flair, making it a versatile option suitable for an array of culinary occasions.
Ingredients
- 32 oz. package frozen meatballs
- 2 cups pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 2 Tbsp. low sodium soy sauce
- 1/4 cup ketchup
- 4 Tbsp. chili sauce
- 2 Tbsp. cornstarch
- 1/4 cup cold water
- 1 cup pineapple tidbits, chopped
- Rice and chopped green onions for serving
Step-by-step Directions
Step 1: Prepare the Sauce
In a large skillet, combine the brown sugar, rice vinegar, ketchup, chili sauce, soy sauce, and pineapple juice. Whisk these ingredients together and bring the mixture to a boil over medium-high heat.
Step 2: Thicken the Sauce
Make a cornstarch slurry by dissolving cornstarch in cold water in a small cup. Gradually whisk this slurry into the boiling sauce, continuously stirring, until the sauce begins to thicken.
Step 3: Cook the Meatballs
Add the frozen meatballs to the thickened sauce, ensuring they are submerged. Reduce the heat to a simmer, cover the skillet, and let it cook for about 10 minutes or until the meatballs are thoroughly heated.
Step 4: Add Pineapple
Stir in the chopped pineapple tidbits into the skillet, mixing well to ensure that they are evenly distributed throughout the sauce.
Step 5: Serve
Serve the hot meatballs and sauce over a bed of rice, garnished with chopped green onions, or keep warm in a dish as a divine party appetizer.
Servings & Preparation/Cooking Time
This recipe serves approximately 6 people. Preparation time is about 10 minutes, with a cooking time of around 20 minutes, making the total time from start to finish approximately 30 minutes.
Tips for Storage & Reheating
- Storage: Cool leftovers to room temperature before transferring them to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat in a saucepan over medium heat until hot. Alternatively, microwave on a suitable setting for 2-3 minutes, stirring halfway through to ensure even heating.
- Freezing: Freeze the cooked meatballs and sauce in an airtight container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Conclusion
The Sweet and Tangy Meatballs recipe is not only a feast for the taste buds but also a visually appealing dish that commands attention at any table. Its balance of flavors and simple preparation ensures a delightful culinary experience. Whether served over fragrant rice for a satisfying meal or presented as a tempting appetizer, these meatballs are sure to elicit compliments from all who taste them. With options to store and reheat, this dish is also perfect for meal planning and fuss-free entertaining!
Print
Sweet and Tangy Meatballs
- Total Time: 30 minutes
- Yield: 6 people 1x
Description
The “Sweet and Tangy Meatballs” recipe offers a delectable twist on a timeless favorite. By combining succulent meatballs with a vibrant, rich sauce that balances sweet, tangy, and savory flavors, this dish is poised to become a go-to for both casual weeknight dinners and celebratory gatherings alike. The addition of pineapple and chili hints at an exotic flair, making it a versatile option suitable for an array of culinary occasions.
Ingredients
- 32 oz. package frozen meatballs
- 2 cups pineapple juice
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 2 Tbsp. low sodium soy sauce
- 1/4 cup ketchup
- 4 Tbsp. chili sauce
- 2 Tbsp. cornstarch
- 1/4 cup cold water
- 1 cup pineapple tidbits, chopped
- Rice and chopped green onions for serving
Instructions
- Step 1: Prepare the Sauce In a large skillet, combine the brown sugar, rice vinegar, ketchup, chili sauce, soy sauce, and pineapple juice. Whisk these ingredients together and bring the mixture to a boil over medium-high heat.
- Step 2: Thicken the Sauce Make a cornstarch slurry by dissolving cornstarch in cold water in a small cup. Gradually whisk this slurry into the boiling sauce, continuously stirring, until the sauce begins to thicken.
- Step 3: Cook the Meatballs Add the frozen meatballs to the thickened sauce, ensuring they are submerged. Reduce the heat to a simmer, cover the skillet, and let it cook for about 10 minutes or until the meatballs are thoroughly heated.
- Step 4: Add Pineapple Stir in the chopped pineapple tidbits into the skillet, mixing well to ensure that they are evenly distributed throughout the sauce.
- Step 5: Serve Serve the hot meatballs and sauce over a bed of rice, garnished with chopped green onions, or keep warm in a dish as a divine party appetizer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes