Sweet and Sour Meatball Recipe
Easy stovetop sweet and sour meatballs made with simple pantry ingredients—no slow cooker, chili sauce, or grape jelly needed. Use homemade or frozen meatballs for a quick, delicious dinner that’s ready in minutes.
Equipment
- 2 mixing bowls
- 1 wire whisk
- 1 wooden spoon or rubber spatula
- 1 wire mesh strainer
Ingredients
- 2 tablespoons cornstarch
- ½ cup brown sugar, packed
- 1 can pineapple tidbits, drained, liquid reserved 13 ½ ounce can
- ⅓ cup regular white vinegar
- 1 tablespoon soy sauce I use low sodium
- ⅓ cup chopped green pepper
- 18-20 frozen precooked meatballs or small homemade cooked meatballs
Instructions
- Drain Pineapple through a mesh strainer into a small bowl, reserving juice. Set aside.
- In a medium sized mixing bowl whisk together cornstarch and brown sugar until well combined. Stir in reserved pineapple juice, vinegar and soy sauce until smooth. Pour into a deep skillet or dutch oven, cook over medium-high heat, stirring constantly to avoid burning. As mixture thickens, bring to a boil; allow to boil for 1 minute while stirring constantly. Add meatballs, pineapple, and green pepper, simmer to heat through, stirring occasionally (20 to 30 meatballs) to avoid burning.
Notes
Store leftovers promptly in an airtight container in the refrigerator. Reheat on the stove top or microwave.
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https://www.redcottagechronicles.com/recipe/sweet-and-sour-meatballs-recipe/