SLIDER

sweet & sour meatballs (Easy)


When I ask Bronson what he wants for dinner he never responds with a specific meal but rather a general request "anything but pasta". Dang it. I love pasta so much and its E-A-S-Y.

I had pasta EVERY SINGLE DAY during my church mission in Argentina for a year and a half. When I got home, I asked for anything but that. I then went to college -- realized I didn't cook a lick. Don't believe me? Ask my sister Julia. Before Bronson and I started officially dating, I invited him over for dinner before we went to a soccer game that night. I offered because he worked later in the evening than me. The ONLY meal I could remotely make was Hawaiian haystacks. I called Julia about 7 times during the course of this meal, "Wait, what was the rice to water ratio again?" "Wait, how did you say you should cook chicken again?" I am mean we are taking about the basics people and I was clueless. I'll blame it on the fact I was fed (no cooking for me!) for 18 months in Argentina.

Right, back to pasta. So since I had a hiatus of not making myself much for dinner while in college, when we got married it meant business in the kitchen. Now, I love pasta again. And if we go to any restaurant where there's pasta, I get it.

When Bronson requested a sans-pasta meal, I remembered we had some meatballs and a 25LB bag of rice we need to use up. I am NOT moving with that thing. And somehow Sweet & Sour meatballs came to mind.

I am not this pro-guru-who's on top of her game and makes homemade meatballs. Pass over the frozen ones. This meal was SO easy and quick -- we made it two nights in a row. Mostly, because I can stick the rice in the rice cooker and it babysits itself and I can play closer attention to The Office that I'll be watching while cooking.

Sweet & Sour Recipe comes from Mels Kitchen Cafe.
  • 1/4 - 1/2 cup brown sugar (depending on how sweet you want the sauce)
  • 1/4 cup apple cider vinegar
  • 1 teaspoon yellow mustard
  • 1/4 cup barbecue sauce (my favorite homemade version here)
  • 1 teaspoon Worcestershire sauce
  • Hot, cooked rice for serving


In the rice cooker, I put ALL my vegetables in the steamer above the rice. 2 in 1. Thats my kind of cooking!

*Not sure why it took me over 1 year to figure this out, but when I put the food away after dinner, I dish it up for lunch the next day so the next morning (when I'm not on top of my game #again and always running late), I can just pull out our individual containers. DUH. Face palm. 


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