Sep 6, 2008

Sweet and Sour Meatballs

I guess I should label this post just "Sweet and Sour Sauce," since the meatballs are just frozen meatballs from Costco, but the combination is what makes this meal so stellar. The sauce is straight out of Betty Crocker's Cookbook(a staple in our house), with just a few small modifications. We like to serve this over brown rice with a green salad as a side. I'm labeling this as kid-friendly because I've never met a child who didn't love this dish. I usually serve it when we have big group dinners with lots of kids because I know everyone will like it...and it is SO easy and flexible. It can be made ahead of time, frozen, microwaved, crock-potted, or whatever else you can think of and still taste delicious.


1 cup packed brown sugar
2 tablespoons cornstarch
1 can (20 oz)crushed pineapples** in juice, drained and juice reserved
2/3 cup white vinegar
2 tablespoons soy sauce
1/2 cup finely chopped green bell pepper***


1. Mix brown sugar and cornstarch in medium saucepan.

2. Add enough water to reserved pineapple juice to measure 1 cup; stir into sugar mixture. Stir in vinegar and soy sauce.

3. Heat to boiling over medium heat stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.

4. Use sauce immediately, or cover and refrigerate for 2 weeks or freeze up to one year.

Betty recommends you serve this with pork, poultry or seafood. I usually cook about 30 Kirkland brand meatballs in the oven for 18 minutes and throw them in a crock pot, cover with sweet and sour sauce, and leave on the low setting until we are ready to eat. If I start the meatballs first and cook the sauce while they are in the oven, I can be done with this meal in less than 20 minutes. We use a rice cooker for our rice so all I have to do at dinner time is assemble the food on plates! So easy!

* The original recipe calls for half of what I posted above. When using this sauce for dipping, I would recommend halving it(like if you are having egg rolls), but for this dinner, you want a lot of sauce.
**if you don't have a can of crushed pineapples you can use any other kind of pineapples(sliced, chunks, tidbits, rings) and just cut them up. I prefer to use pineapple tidbits or chunks and leave them as they are so the sauce is a bit chunkier
*** I prefer red bell peppers for flavor and color. I usually use 1/2 of a bell pepper, diced.


Megan said...

Mmmmm....I had to take someone dinner at the last minute last night and I had all the ingredients, so I whipped this up! Yum!!

Rebekah said...

I'm going to make this stuff this week. It looks and sounds really good. I'm sure Lauren will try it and like it but I doubt Spencer will. Such a picky boy.

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Nancy Hamblin said...

OK I made this tonight and . . . YUM!! Thanks for the recipe. I had to make a couple of revisions due to some disappearing ingredients. Lost a bottle of soy sauce and the brown sugar. But I found out that mixing sugar with molasses makes passable brown sugar . . . and Worchestershire Sauce works for soy sauce. LOL

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