Thursday, March 31, 2011

Sweet & Sour Meatballs

Sweet & Sour Meatballs


1 can (8-12 oz) pineapple chunks, packed in juice
1/4 cup brown sugar
1 1/2 T cornstarch
1/2 cup water
2 1/2 T vinegar
1 1/2 t soy sauce
1/4 t dry mustard
1 beef bouillon cube (or 1 t bouillon granules)
1/2 lb. frozen meatballs
julienned carrots
3 cups cooked rice (1 cup uncooked)


Cook rice. Prepare meatballs (or heat up prepared meatballs according to package). Meanwhile, place carrots in frying pan with butter and a little water, and steam to soften to desired tenderness. Drain pineapple chunks, saving juice. In a medium saucepan, combine pineapple juice, brown sugar, cornstarch, water, vinegar, soy sauce, mustard, and bouillon. Cook and stir until thick. Add meatballs, pineapple, and carrots. Cover; simmer until all ingredients are hot, stirring occasionally. Serve over hot cooked rice with additional soy sauce if desired.

Serves 4.
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