Q1: What is the absolute, number one secret to a perfectly smooth and glossy, not lumpy, sweet and sour sauce?

The secret is to create a cornstarch slurry by whisking your cornstarch into your cold liquid ingredients before you add them to the hot pan. Cornstarch granules need to be fully dispersed in a cold liquid first. If you add dry cornstarch directly to a hot liquid, it will seize up and create lumps immediately.

Q2: Can I make these meatballs ahead of time and freeze them?

Yes, absolutely! The baked meatballs freeze beautifully. Let them cool completely, then you can lay them in a single layer on a baking sheet and freeze until solid. Once they are frozen, you can transfer them to a freezer-safe, resealable bag. You can then add them directly to the simmering sauce from frozen.

Q3: Can I make this recipe in a slow cooker?

Yes, this is a fantastic slow cooker recipe, especially for a party! Simply bake your meatballs as directed. While they are baking, sauté your vegetables in a skillet. Transfer the sautéed vegetables to your slow cooker. Whisk together your sauce ingredients and pour it over the vegetables. Add the baked meatballs, stir everything together, and cook on Low for 2-3 hours .

Q4: Can I use fresh pineapple instead of canned?

Of course! Fresh pineapple will be absolutely delicious. You will need about 1/2 cup of fresh, diced pineapple and about 2/3 cup of fresh pineapple juice .

Q5: Can I make this recipe with a different ground meat?

Yes! This recipe is wonderfully versatile. It would also be delicious with an equal amount of ground pork, ground turkey, or ground chicken .

Sweet and Sour Meatballs (Better Than Takeout!)

A hearty and healthy fall-themed salad featuring curry-spiced quinoa and roasted Brussels sprouts on a bed of massaged kale. The quinoa is cooked in vegetable broth with curry powder for a flavorful base, then tossed with sweet dried cranberries, pomegranate arils, and slivered almonds for texture. Shredded Brussels sprouts are roasted until lightly browned and tender. The entire salad is brought together with a simple and tangy lemon Dijon dressing.

Author: Evelyn

Ingredients

For the Curry Quinoa:
1 cup uncooked quinoa
2 cups vegetable broth
2 teaspoons curry powder
1/2 cup dried cranberries
1/2 cup pomegranate arils
1/4 cup slivered almonds
For the Kale & Brussels Sprouts:
3 cups shredded brussels sprouts
1 small head kale, finely chopped
1 1/2 Tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
For the Lemon Dijon Dressing:
1 Tablespoon lemon juice
3 Tablespoons olive oil
1 Tablespoon dijon mustard
1 Tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat the oven to 400°F.
In a small pot, combine the quinoa, vegetable broth, and curry powder. Bring to a low boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until most of the liquid is absorbed. Remove from heat and let it sit, covered, for 10 minutes.
While the quinoa cooks, toss the shredded Brussels sprouts with 1 1/2 tablespoons of olive oil, salt, and pepper on a baking pan. Roast for 5-8 minutes, tossing halfway through, until lightly browned.
Make the Dressing: In a small bowl, whisk together all the ingredients for the dressing (lemon juice, olive oil, dijon mustard, honey, salt, and pepper).
Assemble the Salad: Add the chopped kale to a large bowl and toss it with the prepared dressing, using your hands to massage the dressing into the kale to tenderize it.
Fluff the cooked quinoa with a fork and toss in the pomegranate arils, dried cranberries, and slivered almonds.
Add the quinoa mixture and the roasted Brussels sprouts to the bowl with the kale and toss everything to combine. Serve immediately.

Notes

This is a healthy, well-balanced vegetarian and gluten-free meal, perfect for lunch or a light dinner.
Massaging the kale with the dressing is a key step that helps to break down its tough texture, making it more tender and pleasant to eat.
Roasting the Brussels sprouts brings out their nutty, sweet flavor, which complements the other ingredients in the salad.
Watch the Brussels sprouts closely while they roast, as they can burn quickly.

Find it online: https://cookupjoy.com/sweet-and-sour-meatballs/