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Sweet and Sour Meatballs
20 oz can pineapple chunks in juice
1/2 cup water
1/4 cup cider vinegar
1/4 cup brown sugar
1 tsp soy sauce
2 Tbsp cornstarch
1 small green pepper, cut into 1/2 inch squares
5 oz sliced water chestnuts
20 cooked meatballs
Drain the pineapple chunks, reserving 3/4 cup of juice (if there is not enough, add water to make 3/4 cup). Combine juice, additional 1/2 cup water, vinegar, soy sauce, brown sugar and cornstarch in a medium saucepan and stir until sugar and cornstarch dissolve. Cook over low heat until thick and bubbling, stirring constantly. Add green peppers, meatballs, water chestnuts and 1 cup of pineapple chunks (use the rest elsewhere). Heat until meatballs are hot, stirring frequently. Serve with white rice.
Yield: 4 servings.
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