Ever just have one of those weeks when you can’t get anything done cause you are too busy getting stuff done? Okay that makes perfect sense in my head, regardless of how it sounds. I have been trying to post this recipe since the day I cooked it and it has been one thing after another.. well, things I had to do and not things I wanted to do. Ahh, tis life!
About the meatballs….. these are so easy and can be cooked on a weeknight after days of school, work, errands, soccer, ballet… they are quick and easy and we love em!
Ingredients
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 2 1/4 cups pineapple juice
- 1 tablespoon cornstarch
- 25 frozen meatballs
- 1 tablespoon sriracha
- 1 red bell pepper, chopped
- 1 small can drained pineapple tidbits
- 1 tablespoon ground ginger
- 4 tablespoons sliced green onions
- 3 cups cooked rice, for serving
Directions:
In a large skillet , combine the brown sugar, vinegar, ketchup, soy
sauce, ginger and 2 cups of the pineapple juice.
Stir to combine and bring it to a very gentle
boil on medium-high heat.
Make a slurry by mixing cornstarch and 1/4 cup pineapple juice in a small bowl until there are no lumps.
Add it to the pan and whisk well.
Add the frozen meatballs, sriracha and bell pepper and toss gently .
Cover the pan and cook until the sauce has thickened and the meatballs are
heated through. About 10 to 12 minutes.
Stir in the pineapple tidbits and add 2 tablespoons of the green onions. Cook for another 5 to 6 minutes.
Serve the meatballs and sauce over rice and sprinkle on the rest of the green onions.
Not many people serve meatballs over rice but I love them that way!