Sweet and Sour Meatballs

 

Sweet and Sour Meatballs

Craving a meal that's both flavorful and effortless? Try Mrs. Cohen’s sweet and sour meatballs! They’re juicy meatballs drenched in tangy sauce with bell peppers and pineapple chunks that will steal your heart. Serve them hot as an appetizer for a family party or get together, or just with your favorite sides for the ultimate dinner delight.

Servings:6

Ingredients 

2 Cups of pineapple juice

½ Cup brown sugar

½ Cup ketchup

½ Cup BBQ sauce, homemade or jar

½ Cup rice vinegar

¼ Cup chili sauce

¼ Cup water

2 Tablespoons soy sauce

2 Tablespoons cornstarch

2 Pounds meatballs, frozen

1 green bell pepper, large, cut into ½-inch pieces

½ red bell pepper, large, cut into ½-inch pieces

½ yellow bell pepper, large, cut into ½ inch pieces

1 Cup pineapple chunks, small, drained or fresh pineapple, cut into small pieces

2 Tablespoons green onion, or parsley, for garnish

rice, for serving, optional

Instructions 

Preheat the oven to 350 degrees F.

Combine pineapple juice, brown sugar, ketchup, BBQ sauce, rice vinegar, chili sauce, water, soy sauce, and cornstarch in a pan.

Simmer for 5 minutes until thickened. 

Transfer meatballs to a cast iron skillet and bake for 20 minutes (stir after 10).

Pour the delicious sauce over them! Mix in peppers and pineapple; simmer on medium-high for 10 minutes. Serve with a sprinkle of onion or parsley over rice!

Note: I’ve made this both in a skillet in the oven and the crockpot. Crockpot cooking is simple: place frozen meatballs in the crockpot, pour the sauce mixture over top, and add peppers and pineapple. Mix well. Put on low for 8 hours, or high for 4. Serve  Hot with rice.

 

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

 

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality