Tangy Sweet and Sour Meatballs

Tangy Sweet and Sour Meatballs

¼ cup water

3 tbls apple cider vinegar

1 tbls soy sauce

½ cup brown sugar

3 tbls cornstarch

2 tbls olive oil

9 meatballs (thawed)

1 cup pineapple juice

1 each red, orange and green pepper, cut in 1” pieces

1 can crushed pineapple, drained (8 oz)

Mix water, vinegar, soy sauce brown sugar and cornstarch in a bowl.  Set aside.

Heat olive oil in a heavy pan.  Add meatballs and brown on all sides.

Pour in pineapple sauce and simmer meatballs, uncovered, for 10 minutes.  Add peppers and pineapple. Simmer, uncovered, for 20 minutes or until the meatballs have an internal temperature of 165℉.  Stir occasionally but gently so meatballs don’t break up. 

Add cornstarch mixture and heat until sauce thickens.

3 servings, 560 calories per serving

Hack:  Freeze leftovers in serving sized portions for future use.

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