O Lord, You know my husband does a great job with the laundry. Recently, though, the cranberry-colored place mats he washed dyed our towels pink. Very pink. But, OMG, it was easy to forgive him. You recall that as a new wife, I accidentally turned all his underwear lavender. Very lavender…
O Lord, You know that when our daughters married I tucked my sweet-and-sour recipe into their new recipe boxes. Recently, a mom on Facebook recognized I’d given it to her as a bride, too, and her kids love it. OMG, I’m learning: meatballs aren’t a profound theological contribution to others’ lives, but little goodnesses can make a difference.
*Sweet-and-Sour Sauce for Chicken, Pork, or Meatballs
When using 1½ lbs. chicken or pork, I cook the chopped meat with one sliced onion in oil. Set aside.
When using meatballs, mix:
- 1 ½ lb. ground beef
- 2/3 c. cracker crumbs
- 1/3 c. chopped onion
- 1 egg
- 1 ½ t. salt
- 1 ½ t. garlic powder
- ¼ t. ginger
- ¼ c. milk
Form meatballs and cook in oil in skillet. Set aside.
Sweet and Sour Sauce:
- 2 T. cornstarch
- ½ c. brown sugar
- 1 can (13½ oz.) pineapple tidbits, drained (reserve juice)
- 1/3 c. vinegar
- 1 T. soy sauce
Mix dry ingredients, then add reserved juice, vinegar, and soy sauce. Cook in skillet over medium heat, stirring until mixture thickens. Add pineapple.
To sweet-and-sour chicken or pork, I add 1 tart apple, sliced, and stir until crisp-tender. 1/3 c. bell pepper (green, red, etc.), chopped, can also be added to any of the recipes.
Add meat and stir until heated through. Serve over rice. Serves 4-6, depending on whether your household includes big eaters. Enjoy!
*Based on Waikiki Meatballs Recipe, Betty Crocker’s Cookbook, 1975