Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20 oz can pineapple chunks in own juice -OR- 2 cups fresh pineapple, chunked

Photo from Taste of Home

⅓ cup water
3 Tbsp. red wine vinegar
2 Tbsp. low-sodium soy sauce
¼ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper and/or chili sauce, as desired
20-30 cooked spicy 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
1 can bamboo shoots, drained
Hot cooked rice

• Drain pineapple, reserving juice; set pineapple aside. If using fresh pineapple, use 1 small can pineapple juice.

• Add water to juice (if needed) 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, bamboo shoots, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.