Sweet-and-Sour Meatballs

Pioneer Woman's Freezer Meatballs, brilliant, tasty, love.them.

I have already made this recipe twice.  This is one of the recipes she includes in her cookbook for using the freezer meatballs.  The kids loved it!  Will and I loved it!  I love including pineapple in savory dishes.  I love Asian and Asian-inspired.  Seriously, when I say, "meatballs for supper," the kids say, "yay!"  Quick, easy, delicious!

- 2 1/4 cups pineapple juice

- 1/2 cup packed brown sugar

- 1/2 cup rice or white vinegar

- 1/4 cup ketchup

- 1 tbsp soy sauce

- 1 tbsp corn starch

- 1 20-25 count bag of freezer meatballs

- 1 tbsp sriracha, more or less to taste

- 1 cup drained (or Fresh) pineapple chunks (I use the jar of pineapple chunks in 100% juice, as both the pineapple juice and the chunks)

- 4 tbsp sliced green onions

- 1 1/2 cups rice of choice (more or less to family's need)

In a large skillet (with a lid), combine 2 cups of the pineapple juice with the brown sugar, vinegar, ketchup, and soy sauce.  Stir the mixture around and bring it to a gentle boil over medium-high heat.  To thicken the sauce, make a slurry by mixing the cornstarch with the remaining 1/4 cup pineapple juice until smooth.  Then add it to the sauce, whisking to combine. 

Add the frozen meatballs.  Then the sriracha.  And toss to combine.  Cover the skillet and cook for 8-10 minutes, until the sauce has thickened and and the meatballs are heated through.

Stir in the pineapple.  Then sprinkle in 2 tbsp of the green onions.  

Serve over the rice and sprinkle with a couple green onions.

Already can't wait to have again!