Sweet and Sour Meatballs

One of my very favorite things to make. Nothing fancy, but I always love these meatballs. I serve them over rice with a green salad or other vegetable, or as the case was here, a Tomato Cucumber Salad. I also always make a full 9x13 pan, which this recipe is good for and makes about 24 golf ball sized meatballs or 40 ping pong ball sized meatballs. That way I have left overs. No, I don't eat them the next day (usually) instead I put them in a big freezer bag and have them ready for a night I don't want to cook, but want something really good.

Sweet n' Sour Pork

You've probably noticed that I, Caroline, love red bell peppers. They truly are one of my favorite vegetables. I put them in almost everything that I cook from eggs to salads to stir-fry's. I just think they are so delicious both cooked and raw. So naturally my sweet n' sour pork recipe is full of them. However, feel free to use a mixture of peppers in this recipe for a greater variety of flavors.

Sweet n' Sour Pork
Recipe and Photos by Caroline

2 boneless pork chops, diced into 1/2" chunks
2 tsp olive oil
salt and pepper, to taste
3/4 cup chicken broth (I use bouillon cubes mixed with water)
1 1/2 red pepper, sliced (or a mix of peppers)
1/2 medium red onion
1 can pineapple chunks, drained (save the juice)
1/4 cup sugar
1/2 cup pineapple syrup
1/4 cup white wine vinegar
2 tbsp cornstarch
1 1/2 tbsp soy sauce

1. Heat oil in skillet; add pork and cook until just browned on each side. Add the chicken broth, cover, and simmer for about 15 minutes.
2. In the meantime, combine the sugar, pineapple syrup, vinegar, corn starch and soy sauce to make your sauce.
2. Add vegetables and pineapple over top of pork; add the sauce and mix everything together, coating all the meat and the vegetables. Cook for another 8-10 minutes, stirring often. Serve over rice.

*this recipe makes enough for 2 large helpings or 4 smaller ones