Sweet And Sour Meatballs Recipe With Pineapple Panlasang Pinoy
Put in the onion carrots pineapple chunks and bell peppers.
Sweet and sour meatballs recipe with pineapple panlasang pinoy. In a wide pan over medium heat heat about 1 tablespoon canola oil. In a bowl combine pineapple juice rice vinegar ketchup brown sugar 1 teaspoon of salt. Add pineapple chunks carrots and bell pepper.
Saute garlic onion. Arrange meatballs in a single layer on a parchment lined baking sheet and freeze for about 20 to 30 minutes or until firm. Make ball shaped meatballs by scooping about 2 tablespoons to make each meatballs.
It is also useful especially if you decide to store it in a glass jar with lid ball jars. Heat some cooking oil on the pan and fry the meatballs until golden brown. My personal favorite is yang chow.
This recipe was inspired by both our basic sweet and sour sauce recipe and the sauce for our sweet and sour fish. Simmer until the sauce gets thick. Heat cooking oil in a pan or wok.
I tried to combine both and added a little tweak to come up with this recipe. Add vinegar sugar salt and pepper and pour in water with cornstarch and ketchup. Stir pineapple chunks carrot green pepper and meatballs into the sauce.
Enjoy eating this dish with fried rice. Stir and then let boil. Sure this is easy and simple.