Sweet & Sour Meatballs

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce. 

3. Coat a large skillet with cooking spray and place over medium heat. Add shallots, zucchini, carrots and celery and sauté for 3 to 4 minutes or until just tender. Remove vegetables from skillet and set aside. Place skillet back on stove over medium heat and add brown sugar, vinegar, ketchup, soy sauce and 2 cups pineapple juice, bring to a boil.

4. In a small bowl, whisk cornstarch into the remaining 1/4 cup pineapple juice, whisking until cornstarch dissolves. Add to ketchup mixture and stir until combined. Add meatballs, reduce heat and bring to a simmer. Add sriracha and vegetable mixture, cover and cook for 8 to 10 minutes or until sauce is thickened and meatballs are heated through. Stir in pineapple chunks and cook for another 2 to 3 minutes or until heated through.

5. Serve immediately over rice.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!