Game nights are back - only we're on over drive!! M has practice 3 x a week after school as well as 2 games a week. I and P both practice twice a week with games usually on Saturday. J is in his Senior year with all that entails - as well as swim team and working - so we're lucky to sit down together around 8pm - or eat as we can.
Eating around our dinner table has always been very important to me but sometimes you just gotta do what you gotta do!
I've tried a few different recipes for 'sweet and sour' dinners without a winner - but this one is a keeper!
Frozen meatballs (as many as you need)
1 (20 ounce) can pineapple chunks with juice
¾ cup water
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
Seperately:
2 tablespoons cornstarch
2 tablespoons water
1 (20 ounce) can pineapple chunks with juice
¾ cup water
¼ cup rice vinegar
¼ cup ketchup
¼ cup brown sugar
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce
Seperately:
2 tablespoons cornstarch
2 tablespoons water
Serve over rice (my fave new find is the Uncle Bens or Golden Star Jasmine rice that come in 90 sec. microwave packets.)
Add all components together EXCEPT meatballs and the cornstarch/water slurry.
Heat up the sweet and sour liquid. With an immersion blender - blend until smooth(ish) THEN add the slurry. Stir until combined and then add the meatballs.
Depending on your schedule - cook on low for a couple hours - or high for a couple. With my schedule tonight, I put it on high for a bit (anticipating hungry teenage boy packing his dinner) and then flipped it to low for the rest of the family that would be eating later this evening.
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