Sweet & Sour Meatballs

Last week, I made 5 pounds worth of all-purpose  meatballs, so that I could have them at the ready, for quick, but not-tasting-quick, meals!  Ree Drummond, aka The Pioneer Woman, is among my faves on the Food Network, and the meatball recipe, as well as this variation on them, is all hers.  I’ve altered nothing, except allowing more time than she suggests for the sauce to reduce and thicken up.  My almost-4-year-old daughter loved this dish, my husband loved this dish, and I, especially, loved how quickly it all came together!  This dish (and these meatballs!) is one to put on the rotation list!!!  A definite keeper!!!

Here’s what you need to do:

Sweet & Sour Meatballs

1/2 cup brown sugar, loosely packed

1/2 cup rice wine vinegar

1/4 cup ketchup

1 tablespoon soy sauce

2 1/4 cups pineapple juice

1 tablespoon cornstarch

1 20-25 count bag of Meatballs (frozen is fine)

1 tablespoon of sriracha hot sauce (optional)

1 cup of drained small pineapple chunks

Steamed rice, for serving

1-2 tablespoons sliced green onions, for garnish (optional)

In a large skillet, over medium-high heat, add the first 5 ingredients listed and bring to a boil.  Remove about 1/4 cup of the liquid from the skillet and add to that the cornstarch and stir until combined.  Add this mixture back into the sauce.  Whisk the sauce to remove any lumps.  Bring sauce to a simmer.  Add sriracha at this time, if desired.  Cover and cook, until sauce has thickened, about 15 minutes.  Stir in the pineapple chunks.  Serve with rice.

Enjoy!

(Source: Ree Drummond’s Sweet and Sour Meatballs)

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