Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~
(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)
⅓ cup water
3 Tbsp. red wine vinegar
1 Tbsp. low-sodium soy sauce
½ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper or chili sauce, as desired
20-30 cooked Italian meatballs
1 lg. green pepper, cut into 1” pieces
½ onion, cut into small chunks
Carrots and/or celery, cut into small chunks, as desired
1 can sliced water chestnuts, drained
Hot, cooked rice
- Drain pineapple, reserving juice; set pineapple aside.
- Add water to juice (if needed, add water to measure 1 cup); pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.
- Add the pineapple, meatballs, veggies, water chestnuts, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).