Monday, January 4, 2016

Recent recipe favorites

Before too much time passes I want to record some yummy eats around here. I for sure want to be able to refer to them later!

We were too busy inhaling the good food that we don't have any pictures. But maybe the next time I make them...

Sweet and Sour Meatballs by Wendy Sparrow

I use this double recipe of sauce on two small packages of frozen meatballs.  If you don't have a large family, halve these amounts.

2-20 oz cans pineapple tidbits or chunks
2 1/2 cups liquid (combination of pineapple juice + water)
1/4 c vinegar (or up to 1/2 c if you prefer it tangy)
1 1/4 - 1 1/2c brown sugar (I use 1 1/4)
1/4 c soy sauce
1/4 c cornstarch

Make or heat meatballs, set aside.  Drain canned pineapple into a liquid measuring cup and add water to equal 2 1/2 cups.

Whisk together juice + water liquid, vinegar, sugar, soy sauce.  Add in cornstarch and cook several minutes over med-high heat till thickened.  Add pineapple and meatballs.  We only add one of the cans of tidbits into the sauce; both is too much.  We just serve that can separately.

Serve over rice and with lots of sautéed peppers and onions.

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