These sweet and sour meatballs are better than take-out and can be made in less than 30 minutes — talk about a fast dinner! I like adding extra Sriracha to mine and topping with some cilantro, but it’s totally optional.
Quorn meatless meatballs are available in many of the grocery stores near me. If you can’t find them, make these with frozen beef or pork meatballs for a non-vegetarian take on the recipe, or with another brand of vegetarian or vegan meatballs that you might prefer better or can find easier in your local stores. The sauce also works great with chicken or a chicken substitute, like Quorn chick’n products, which are vegan and I’ve used many times before.
Sweet and Sour Meatballs
1/4 cup brown sugar
1/4 cup ketchup
1/2 cup pineapple juice
1/2 cup Valencia orange juice
2 tablespoon soy sauce
2 tablespoons rice wine vinegar
1 tablespoon Sriracha
1 tablespoon cornstarch dissolved in 2 tablespoons water (this is a “cornstarch slurry”)
1 bag Quorn meatless meatballs
1 cup frozen peas
Salt or soy sauce, to taste
To serve: Rice or cauliflower rice
In a small saucepan, add sugar, ketchup, juices, soy sauce, rice wine vinegar, and Sriracha. Bring to a simmer, stirring occasionally to keep from burning. Add cornstarch slurry to sauce and bring to a boil. Cook 10 minutes or until thickened. Add salt or more soy sauce to taste, if needed.
Add frozen veggie meatballs and peas. Stir to coat and cook until meatballs are heated through, another 10 minutes.
Serve with rice, cauliflower rice, or a combination of both.