Sweet N' Sour Meatballs
Sweet N' Sour Meatballs

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, sweet n' sour meatballs. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Meatballs are simmered in a sweet and sour sauce for a quick and easy appetizer for game day or holiday parties. I cheated and used frozen turkey meatballs. My husband and son went crazy for these sweet and sour meatballs!

Sweet N' Sour Meatballs is one of the most favored of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Sweet N' Sour Meatballs is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have sweet n' sour meatballs using 10 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Sweet N' Sour Meatballs:
  1. Make ready 2 cup all natural no sugar added pineapple juice
  2. Make ready 1/2 cup rice wine vinegar
  3. Make ready 1/2 cup loosely packed brown sugar
  4. Get 1/4 cup all natural ketchup
  5. Take 1 tbsp low sodium soy sauce
  6. Take 2 tbsp cornstarch
  7. Get 1 tbsp sriracha
  8. Take 30 to 50 pre-cooked meatballs (depending on size)
  9. Make ready 1 can (20oz) pineapple chunks in natural juices - drained, juice reserved
  10. Take 2 tbsp green onions - sliced diagonally for garnish (optional)

Look no further than Sweet 'n' Sour Meatballs, a kidney-friendly appetizer for people with kidney disease, diabetes or those on dialysis. Community content is available under CC-BY-SA unless otherwise noted. Sweet 'N' Sour Meatballs recipe: Try this Sweet 'N' Sour Meatballs recipe, or contribute your own. Combine corn starch and water until smooth; stir into meatball mixture.

Steps to make Sweet N' Sour Meatballs:
  1. In a large skillet over medium heat, combine 2c pineapple juice, brown sugar, vinegar, ketchup, soy sauce, and bring to a boil.
  2. In a small bowl make a slurry by whisking together the cornstarch and 3tbs of the reserved juice from the pineapple chunks.
  3. Slowly pour the slurry into the sauce, whisking constantly. Bring back to a simmer, whisk in sriracha until completely combined and simmer about 2 minutes to begin thickening.
  4. Stir in meatballs, reduce heat to medium, and simmer covered with lid vented until meatballs have heated through and sauce has thickened. About 8 - 15 minutes. Time will depend if you are using frozen or thawed meatballs. NOTE: You can use store bought or homemade, in frozen or thawed state.
  5. When meatballs are heated through, turn heat to low and stir in pineapple chunks. Serve over steamed rice, or ala carte with a side salad for a lower carb option. Garnish either with green onions. Enjoy!
  6. Alternate serving suggestion: Use cocktail skewers to make party appetizers for the holidays. Stab one pineapple chunk and one meatball per skewer, arrange on a platter. Serve with sauce on the side for dipping!

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