Sweet and Sour Meatballs

This is another meal that Erik keeps in his phone list for dinner ideas. I often ask him if he has any suggestions for meals for the upcoming week. He keeps a list in his phone so that he doesn’t respond with “I don’t know”. It has become a favorite recipe for both of us, and is perfect for using my All Purpose Meatballs or Chicken Meatballs. Guess where this recipe came from, yup, Ree Drummond of course! Love her and all of her food! Here is the link to her original recipe.

The only edits I make to this recipe are making a little more sauce, adding extra sriracha, using less brown sugar, and serving it over brown rice. Try it out, it will become a family favorite!

If you’re looking for a Whole30 version, I made one! We did the Whole30 in 2019, and really wanted to make this recipe work, and I think it’s pretty tasty for eliminating the soy and sugar! Grab the recipe here!

Sweet and Sour Meatballs

Servings 4
Author Adapted from Ree Drummond

Ingredients

  • 1/4 cup brown sugar
  • 1/2 cup rice wine vinegar
  • 1/4 cup ketchup
  • 1 tbsp low sodium soy sauce
  • 2 1/2 cups pineapple juice
  • 1 heaping tbsp cornstarch
  • 25 All Purpose Meatballs (can still be frozen)
  • 1 tbsp sriracha hot sauce
  • 1 cup small pineapple chunks drained
  • 4 servings steamed brown rice
  • 2 tbsp chopped scallions optional for garnish

Instructions

  1. In a small bowl or measuring cup whisk together 1/2 cup of the pineapple juice and cornstarch until dissolved to make a slurry. Set aside.

  2. In a large skillet stir together the brown sugar, vinegar, ketchup, soy sauce, and 2 cups of the pineapple juice. Bring to a boil over med-high heat.

  3. Whisk the slurry into the sauce and bring to a boil. Add in meatballs and sriracha and simmer until the sauce is thickened and meatballs are heated, about 8-10 minutes. Add pineapple chunks.

  4. Serve over cooked rice and top with scallions. 

Recipe Notes

Just as delicious for leftovers!

 

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