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
Scale
- 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