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Sweet & Sour Meatballs

Lunch today was Potato soup. Great reheat in the work microwave.

Having meatballs ready in the freezer is the basis for many different meals, as long as you don’t make them too cuisine focused. Yes I can make a killer version of cuisine specific meatball, for any specific meal. But for the freezer I like a fairly basic version, then depend on the sauces to carry the cuisine. They usually do anyway.

Prep your veg …. and one single serve cup of pineapple.
Yes you really need all the peppers to contrast with the sweetness.
Drain the pineapple – keeping both the fruit and the juice.
Separated the white and light green parts from the green parts of the green onion.
Halve the peppers and remove the seeds, stems, and membranes.
Chop the peppers into fairly large pieces.
Add a tablespoon each vinegar, soy sauce, and brown sugar to a pan over medium heat.
Mix a tablespoon cornstarch to the reserved pineapple juice.
Add to pan
Heat and whisk as the sauce thickens.
Add the peppers, onion, pineapple, and four meatballs, stir to coat everything with the sauce.
Reduce heat to low, cover and simmer for 15 minutes.
Slice the reserved green parts of the green onions.
Heat a portion of rice in the micro for about a minute or until hot.
Place the meatballs on the plate.
Pour sauce and veggies over the meatballs and rice.
Garnish with slice green onion, and sesame seed.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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