Sweet and Sour Meatballs over Rice

By Addie

A recipe I cut out of a magazine a long time ago, inspired me to create this. The magazine version used barbecue sauce, but I thought it would taste better with a homemade sweet and sour sauce instead. The dish is still very easy to make and the kids loved it. I intended to use a green pepper, but I didn’t have any. I substituted carrots. They were very good and it’s one of the veggies my kids like to eat.

Ingredients

• 1 lb. of prepared, frozen meatballs
• 1 20-oz can pineapple chunks, drained – reserve the juice
• 1 –1 1/2 cups carrots, sliced
• 1 onion, chopped
• 1 clove garlic
• Water to add to the juice to make 1 1/2 cups
• 6 Tablespoons vinegar
• 6 Tablespoons brown sugar
• 4 Tablespoons soy sauce
• 2 Tablespoons cornstarch
• Cooked rice

Preparation

Step 1

Thaw the meatballs in the microwave.

In a skillet, saute the onion and garlic in a bit of oil. Add in the carrots and cook for a few minutes.

In a bowl, combine the pineapple juice with enough water to make 1 1/2 cups. Stir in the vinegar, brown sugar, soy sauce and cornstarch. Add to the skillet and stir till thickened.

Add the meatballs and pineapple. Simmer until the meatballs are hot and the carrots are tender-crisp. Serve over rice.