![]() ![]() Sweet cherries tend to be darker in color, whereas tart cherries retain their bright red color after being harvested. One easy way to tell tart cherries from sweet varieties is by their color. An 8-ounce (oz), or 240-milliliter (mL), serving contains the following ( 2, 3):Ĭompared to sweet cherry varieties, tart cherries contain 20 times more vitamin A, and their antioxidant levels are up to five times higher, according to some older studies ( 4, 5, 6, 7). That’s really all it needs!īut it’s also fun to serve it alongside some other Asian dishes.Tart cherry juice is rich in various nutrients. ![]() My favorite way to serve this sweet and sour meatballs recipe is simply over white rice. Defrost before reheating in the oven, stovetop, or microwave. ![]() However, if you’re in a rush, the dish reheats just fine in the microwave.įREEZE these easy sweet and sour meatballs in an airtight container for up to 3 months. This will help the meatballs retain their juicy consistency. The best way to reheat meatballs is in the oven, for 8-10 minutes at 350☏. Sweet and sour meatballs will last in the fridge for up to 4 days if stored in an airtight container. However, I will make this recipe and then keep them warm in a crock pot set to warm. This recipe comes together so quickly that I don’t have a crock pot version. Main entrée: 4-5 (2-inch) meatballs per serving.Party appetizer: 2-3 (2-inch) meatballs.These meatballs can be served alone as an appetizer or paired with sides and served as the main entrée. Adjust the sweet and sour flavor by reducing or increasing the amount of pineapple juice or rice vinegar used. Some people love a sauce that tastes sweeter, while others prefer a more sour sauce. Add them at the same time that you add the peppers.īalance the flavor. You can saute vegetables to use in place of the meatballs or simply add veggies along with the meatballs.Ĭarrots, broccoli, mushrooms, and onions will all go wonderfully with this sauce. The sweet and sour sauce goes well with the meatballs, but it also goes well with veggies. Or replace some of the ketchup with sriracha. Turn up the heat with chili flakes or minced chilis when you add the meatballs and peppers for a deep, spicy kick. Sweet and sour meatballs with pineapple are pretty perfect as is, but sometimes it’s also fun to change it up. Pour the mixture into the sauce and simmer. In a separate bowl mix together 1-2 teaspoons of cold water with an equal amount of cornstarch.For a thicker sweet and sour sauce, add more cornstarch. Cover and cook for 8-10 minutes until the sauce has thickened and the meatballs are heated through. Whisk into your skillet and add meatballs and chopped red bell pepper. In a small bowl, mix cornstarch and the remaining ¼ cup pineapple juice together, whisking to get out all the lumps. Add brown sugar, vinegar, ketchup, soy sauce, and 2 cups of pineapple juice to a large skillet over medium-high heat. This recipe is so easy to make and takes less than 20 minutes! Use ground turkey, ground beef, or ground sausage. That said, To make these sweet and sour meatballs a little bit more gourmet, make your own meatballs. By using store-bought meatballs, you’re able to make this recipe in under 20 minutes. Part of the beauty of this dish is its simplicity. For a healthier option (but one that’s still juicy and packed with flavor), use chicken or turkey meatballs. I find ground pork meatballs are the best with the sweet and sour sauce, but beef meatballs work just fine, too. Meatballs that have a strong flavor added to them might clash with the Chinese sauce. Try to find meatballs that are all-purpose, or neutral in flavor. Use almost any type of premade meatball that you like for this sweet and sour meatball recipe. ![]()
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