Louise Summers was the wife of long time Atlanta City Councilman Jack Summers and a good friend. She was an elegant and sometimes feisty lady, and it was my pleasure to escort her to functions Jack could not attend. She helped me find my first apartment when I was in college and passed on several recipes including one for Sweet and Sour Meatballs which she had prepared and introduced me to. I made it a time or two then thought “this is way too much trouble”.
Fast forward several decades and I found the high quality and delicious frozen meatballs that I mentioned in my Swedish Meatball recipe which you can find here. With just a few other ingredients, you can serve these Chinese inspired sweet and tangy meatballs in less than 30 minutes. Served over Basmati rice makes it a complete meal for 4 people.
First the costar of the dish: rice. I think Basmati rice is far better than the typical long grain white rice. It is a slender-grained aromatic rice from India that packs more flavor, so I use it most often whenever I need cooked rice. And it is as easy to make as the white rice. Melt 2 tablespoons of butter in a saucepan and add ½ of an onion diced and a sprinkling of salt. Cook until translucent then add 1 cup of Basmati. Stir it around to make sure the rice is completely covered with the buttery onions. Add 1 ¾ cups of water, bring to a bowl, cover the pot, and reduce the heat to low. Cook for about 15 minutes until all the water has been absorbed. Turn off the heat and let the rice sit covered until the meatballs are ready.
This dish comes together fast so now is the time for Mise en place . Mise en place is a French culinary phrase which means “putting in place” and refers to the setup required before cooking. First make the slurry that will help thicken the dish. In a small bowl, combine 3 tablespoons of cornstarch (cornstarch is better than flour for this dish), 1/3 cup of beef broth, 3 tablespoons of white vinegar (I usually use white wine vinegar) and 1 tablespoon of soy sauce. Whisk together until smooth and set aside.
Drain a 20 ounce can of pineapple tidbits reserving the juice into a measuring cup. Pineapple tidbits are sometimes difficult to find in the market so pineapple chunks will work as well. Set the pineapple aside and you should have 1 cup of juice. If not, add a splash of beef broth (or water) to make 1 cup. Meanwhile, cut 1 large green pepper into 1-inch pieces and finely slice two green onions.
Now it is time to pull the dish together and you will be glad you Mise en place. In a large skillet over medium heat add the pineapple juice, green pepper and 12 ounces of frozen fully cooked meatballs that are thawed. Cook until everything is warmed through which should only take 3 – 4 minutes. Add ½ cup of packed brown sugar and the reserved pineapple. Stir in the slurry and bring to a boil. Cook and stir about 2 minutes or until it is thickened. If it becomes too thick, stir in a splash or two of beef broth.
The rice should be done now so cover the bottom of a plate with a spoonful or two and enjoy the aroma of Basmati rice. Spoon the meatball mixture over the rice and scatter the sliced onions over the meatballs.
I hope you enjoy the flavors of the tangy meatballs and the aromatic Basmati rice. It is so quick and easy to pull together. Mise en place y’all!