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.

Ingredients:

• 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.

Method:

• 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.