I found frozen meatballs as I was unpacking our grocery bags. Obviously A grabbed a pack as it says ‘Italian Meatballs.’ Oh well I know right away it can’t be truly Italian. I fried a ball and yeah it has some Chinese sausage flavor in it. Not bad. Not bad but definitely un-Italian. I’m quite sure if I serve them plain and fried with ketchup they’d eat only few pieces. (Or maybe I am speaking for myself hehehehe…) And so my sweet and sour sauce saves the day! Also good for lumpiang shanghai, fried chicken nuggets, etc.
A pack of frozen meatballs
1 cup of pineapple juice
1/4 cup of ketchup
2 tbsp sugar
1/4 cup of vinegar
2 tbsp soy sauce
Salt & pepper
1 tsp cornstarch
3-4 tbsp of minced garlic
1/2 cup of water
Heat oil in a non-stick pan until smoking hot. Roll the meatballs over high heat until brown. Do not overcook or the meatballs will become too dry. Drain and set aside.
In a saucepan, mix the rest of the ingredients and bring to boil. You may throw in few if not all of the pre-cooked meatballs and simmer until the sauce is thick. I serve it with blanched asparagus and plain rice.
I either steam or blanch asparagus. To blanch, drop cut or trimmed asparagus into a pot of boiling water and cook for about 2 minutes depending on how thick the stalks are. Transfer to a strainer and dip into a bowl of ice water or under running cold water to stop the cooking process. Serve these crispy blanched veggies.
And just in case you wanna cook home-made meatballs… here’s the recipe:
Ingredients for Home-made Meatballs:
Lean ground beef (or pork)
2 eggs, beaten
1/2 cup bread crumbs
Freshly ground peppercorns
Combine the above ingredients and mix thoroughly using your fingers until smooth. Shape into 1-inch diameter balls. Refrigerate for at least 2 hours.
Heat oil in a non-stick pan until smoking hot. Roll the meatballs over high heat to firm them out and until brown. Again, do not overcook or the meatballs will become too dry. Drain and set aside. Cook the sauce and meatballs as indicated above. Enjoy!