Sweet and Sour Meatballs


Meatballs

*make these from scratch or use frozen, fully cooked meatballs.

1 pound ground beef

1 cup dry bread crumbs

½ cup finely chopped onion

1 large egg

Salt and pepper to taste


Sweet and Sour Pineapple Sauce

1 cup brown sugar

1 cup pineapple juice (reserved from canned pineapple; water may be used if needed)

½ cup ketchup

½ cup apple cider vinegar (adjust to taste)

3 tablespoons soy sauce

2 tablespoons cornstarch

Hot sauce, optional


Add-ins

20 ounce can pineapple chunks in 100% juice, drained (reserve juice)

1 green pepper, diced into chunks


For serving

Cooked rice

Diced avocados

Sliced green onions


Skillet method

Brown the meatballs in a large nonstick skillet over medium heat, turning as needed, until cooked through. In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, apple cider vinegar, soy sauce, cornstarch, and hot sauce if using until smooth. Add the pineapple chunks and green pepper to the skillet, pour the sauce over the meatballs, reduce heat to low, and simmer for 5–8 minutes until the sauce thickens and is glossy. Serve over rice with diced avocados and sliced green onions.


Slow cooker method

Place frozen or fully cooked meatballs into a 4–6 quart slow cooker. Top with pineapple chunks and green pepper. In a medium bowl, whisk together the pineapple juice, brown sugar, ketchup, apple cider vinegar, soy sauce, cornstarch, and hot sauce if using until smooth. Pour the sauce over the meatballs. Cook on low for 2 hours, then switch to high and cook for an additional 1 hour, until the sauce thickens and bubbles around the edges. Serve over rice with diced avocados and sliced green onions.


Popular posts from this blog

Spiced Cocktail Nuts

Image
Union Square Cafe variation: 4 cups (~550 g) mixed nuts or seeds, raw, unsalted  (e.g. peanuts, walnuts, pecans, almonds, cashews) 2 Tablespoons butter or oil 2 Tablespoons brown sugar or maple syrup  3 Tablespoons fresh rosemary, chopped  2 teaspoons sea salt 1 teaspoon cayenne (or 1 tsp curry powder + 1/4 tsp cinnamon) Heat oven to 350° . Spread nuts on a tray and toast for 12 to 15 minutes, until lightly golden and fragrant. While they’re toasting, whisk butter, rosemary, cayenne, sugar and salt in the bottom of a large bowl. When nuts are toasted, add them to bowl and stir to evenly coat. Spread back on tray and toast for another 5 to 10 minutes. Let cool slightly, then serve warm in bowls. Nuts are also good at room temperature, and keep for weeks in airtight jars.
Read more

Dave's Killer Bread (Sourdough)

250g whole wheat flour 250g bread flour 100g starter 300g water 40g honey 32g olive oil 8g salt 100g Mixed seeds & nuts (pumpkin, sunflower, chia, everything bagel seasoning, rolled oats, pistachios, etc) 25g Mixed seeds for the top of the loaf (after shaping spritz with water and roll in the remaining seeds)
Read more

Tropical Cream Pie

Image
  1 1/2 cups honey graham cracker crumbs (about 20 graham crackers) 1/4 cup granulated sugar 1/2 cup unsalted butter, softened  1/4 teaspoon salt 1/2 teaspoon ground cinnamon 8   oz   block of cream cheese,  softened 6 Tablespoons sugar 20 oz   crushed pineapple, drained  1   cup   dried shredded Coconut   1   cup   chopped pecans,  reserve a few extra for garnish 8 oz container Cool Whip, thawed or  2   cups   heavy cream,  whipped until stiff peaks form and sweetened with 1/4 cup of sugar In a food processor, combine the graham crackers, sugar, cinnamon, and salt. Pulse until finely ground and evenly mixed. Add the softened butter and continue pulsing until the mixture is fully combined and holds together when pressed. Press the mixture into the bottom of a springform pan and refrigerate or freeze for 10 minutes while you prepare the filling. In a large mixing bowl—or using the same food processor—mix...
Read more