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).