Sweet & Sour Meatballs with Rice

Recipe serves 4-6.

Cook rice according to package directions. (I generally use 1 part rice to 2 parts water, 1 teaspoon of canola oil and toss all in the rice cooker.)

If preparing homemade meatballs, I would put the meatballs in the oven at this time, cooking at 350ºF for about 30 minutes. While meatballs cook, chop vegetables and pineapple. Note: this recipe does not consider meatball preparation time.

Heat the olive oil in a large skillet. Cook pepper and onion with a dash of salt and pepper for 1 minute or so. While pepper and onion begin to cook, in a separate bowl, mix about ½ cup beef broth, cornstarch and vinegar. Set aside.

Add pineapple chunks to the skillet, stir, then add broccoli. Try to tuck stems downward. (Wiggle the stems close to the bottom of the skillet.) Cover skillet.

After a couple of minutes, add brown sugar, pepper flakes, remaining beef broth and meatballs. Swirl pan or gently stir and continue cooking. Cover skillet. When broccoli is crisp-tender and meatballs are heated through, stir in broth and cornstarch mixture. Once slightly thickened, remove from heat.

Serve over rice. Add salt, pepper and season with soy sauce and red pepper flakes to taste. We also like to serve additional cold pieces of fresh pineapple on the side.

I try to reduce the amount of sodium in our diets by using a minimal amount while cooking. I happened to run out of soy and couldn’t use any while preparing the dish the last time and we really didn’t miss it. As always, season to your liking!

Check out my recipe box for a meatball recipe that works perfectly in this dish.