Sweet and sour meatballs


The other night, when insomnia hit home, I made a batch of Ree Drummonds meatballs.

I thought that the meatballs would at least get a chance to get some frost bite on them before I needed to use them.

I was greatly mistaken; I had to use them to next day.

I incorporated the meatballs in one of The Pioneer Women’s dishes. Sweet and sour meatballs.

Thank goodness my dad loves pineapples and thank my lucky stars that I had a tin of pineapple pieces just chilling in the cupboard.


  • The juice from two tins of pineapple pieces…. You will use one tin of the pieces and the other, pop into the freezer for when you need it.
  • ½ x cup treacle brown sugar.
  • ½ x cup rice vinegar.
  • ¼ x cup tomatoe sauce.
  • 1 x Tbsp soy sauce.
  • 1 x Tbsp corn starch.
  • A batch of meatballs, fried.
  • 1 x tin drained pineapple pieces.


  • Pour the pineapple juice, sugar, vinegar, tomatoe sauce and soy sauce into a pot, give it a good stir and allow to come to the boil.
  • Make a slurry of ¼ x cup water with the corn starch, mix to combine.
  • Pour the slurry into the pot and whisk.
  • Once the mixture has again come to the boil, add the cooked meatballs.
  • Cover and allow to cook for about 15 minutes on a medium heat until the sauce has thicken and reduced.
  • Remove from the heat.
  • Add the pineapple pieces.
  • Garnish with chopped coriander.

Tell me what you think of this recipe