Sweet and sour Meatballs

Ingredients

• 18-20 Cooked Meatballs (fresh/frozen)
• 1.5 teaspoons Vegetable Oil
• 1 teaspoon Garlic (minced)
• 1/2 cup Low-sodium chicken stock
• 3 tablespoons Brown sugar
• 2 tablespoons Ketchup
• 1/2 cup Pineapple juice ((reserved from a can) )
• 3 tablespoons Apple cider Vinegar
• 2 teaspoons Cornstarch

Instructions

1. 1

   If the meatballs are frozen, no need to thaw. Just adjust the cooking time for the meatballs to cook through.

2. 2

   In a pan, heat oil. Saute minced garlic for 30-40 seconds until the raw smell is no more.

3. 3

   Add the rest of the ingredients to the pan except cornflour. Whisk everything and bring to a low boil.

4. 4

   Make a cornstarch slurry by mixing cornstarch with 2 tablespoons of water. Lower the heat and slowly stir in the slurry into the pan.

5. 5

   Let the sauce simmer for 30 seconds. Add the meatballs(if using fresh cooked meatballs). Toss for another 2-3 minutes for the sauce to thicken and coat meatballs.

6. 6

   If using frozen meatballs, then after adding to the pan, lower the heat and cover for 10-12 minutes for the meatballs to thaw and cook through. Note- Cooking time may vary depending on the size of the meatballs.

7. 7

   Garnish with chopped green onions.