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Dad’s Sweet and Sour Meatballs

This past weekend, my brother, Jake, got married. His request for the luncheon was, “I don’t care. I just want dad’s meatballs!” And who wouldn’t? I requested them for my firstborn’s baby blessing celebration, my husband requested them for his birthday dinner, and they’ve also made appearances at other weddings, campouts, and parties. When my neighbors returned home from the hospital after surgery, I brought their family the comfort of these meatballs to their dinner table, and you should have seen the smile on their faces as they returned the dishes.

Those who know my dad know that he cooks for armies of people at a time, and he always cooks to please. Well, these meatballs never disappoint, and after the wedding luncheon this weekend the noise from the kitchen was not that of staff cleaning up, but the crowd of salivating guests looking for the meatball recipe. If you missed the luncheon, or weren’t invited, I’m sorry for your loss. However, there is a glimmer of hope on the horizon of your computer screen. Behold, Dad’s Sweet and Sour Meatballs via the world wide web.

Prep Time:
10 min.

Cook Time:
1 hour

Ready In:
1 hour 10 min.

Servings:
12 ish (50 meatballs approximately)

Ingredients

  • 1/3 pkg. costco meatballs (about 50 meatballs, 32 oz)
  • 1 20-oz. can pineapple chunks or tidbits
  • 1/2 c. brown sugar
  • 3/4 c. ketchup
  • 1/4 c. vinegar
  • 2 T. soy sauce
  • 2 T. corn starch
  • 4 cloves garlic, minced
  • 1 small onion, diced in 1″ squares
  • 1 lg. bell pepper, diced in 1″ squares
  • 1″ cube fresh ginger, minced

Directions

  1. Line dutch oven with foil.
  2. Add ingredients and cook 1 hour at 350.

Footnotes

  • Leftovers are yummy, too. This recipe is both a great appetizer or main dish.

Posted by lanichristensen on August 22nd, 2010.
Filed in Dinner, Lunch, Recipe, Uncategorized | No Comments »

Pork Barbacoa Salad

Pork:
3-5 lb Pork Roast
2 cups salsa
2 cups Dr. Pepper
1 ½ cups brown sugar

Put ingredients in a crockpot all day until fall apart tender. Then shred meat.

Rice:
1 cup white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon grated lime peel
1 (15 oz) can Chicken broth
¼ cup water
2 Tablespoons lime juice
2 teaspoons sugar
3 heaping Tablespoons cilantro

Cook all ingredients in a rice cooker, or covered, over low heat until tender.

Beans:
1 (15 oz) can black beans
1/3 cup tomato juice
2 cloves minced garlic
1 teaspoon cumin
2 Tablespoons olive oil
½ teaspoon salt
2 T chopped cilantro

In a nonstick skillet cook olive oil, garlic, and cumin until you can smell it. Add beans, juice, salt and stir. Cook until warm

Dressing:
16 oz La Victoria green salsa
1 package buttermilk ranch dressing
½ cup sour cream
½ cup mayo
1 cup fresh cilantro
2 cloves garlic
½ teaspoon salt
2 Tablespoons lime juice
½ teaspoon cumin

Blend all ingredients in a blender.

Layer each component in a taco salad bowl or tortilla. Serve with dressing. Delicious!

Posted by brityn on April 25th, 2010.
Filed in Dinner, Recipe | 1 Comment »

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Pork Barbacoa Salad