SWEET AND SOUR MEATBALLS

Ingridnet

▢½ cup brown sugar loosely packed ▢½ cup rice vinegar ▢¼ cup ketchup ▢1 tablespoon soy sauce ▢2¼ cups pineapple juice ▢1 tablespoon cornstarch ▢25 all-purpose meatballs (frozen is fine) ▢2 bell peppers chopped (optional) ▢1 cup drained small pineapple chunks ▢2 tablespoons sliced green pnions for garnish ▢rice for serving

Add brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large skillet over medium-high heat. Bring to a boil.

In a small bowl, mix cornstarch and the remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Whisk into your skillet.

Add Meatballs and chopped peppers. Bring to a simmer. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through.

Stir in pineapple chunks. Serve warm over rice. Top with green onion.

Add a little oil or non-stick spray to the skillet. Cook each circle for 2-3 minutes or until bubbly and golden brown on the bottom. Flip over and cook for another 2-3 minutes.

Brush the top (the bubbly side) of each naan with melted butter. I added 2 teaspoons garlic to 2 tablespoons butter, but that is optional.