Sweet And Sour Chicken Meatballs

Side Dish

This side dish almost makes a meal. You get 4 servings of 3 meatballs each, with plenty of rice. This goes well with pasa dishes, pasta primavera, spaghetti, linguini in alfredo sauce, and a host of others. Broccoli florets steamed and arranged around the rice makes an elegant presentation and a delicious flavor combination.

Ingredients/Shopping List
• 1 green bell pepper, chopped
• 1/2 teaspoon ground black pepper
• 1 slice white bread
• 1/4 cup packed brown sugar
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 3/4 pound ground chicken
• 1 egg, beaten
• 1/2 teaspoon garlic powder
• 1/4 cup ketchup
• 2 tablespoons milk
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (8 ounce) can crushed pineapple with juice
• 2 cups instant rice
• 1 teaspoon salt
• 1 (15 ounce) can tomato sauce
• 1/4 cup distilled white vinegar

Directions

Heat oil in a large skillet. Add onion, green pepper, and carrot. Cook for 5 minutes until onion is softened.

Stir in broth, brown sugar, ketchup, pineapple with juice, tomato sauce, and white vinegar. Simmer for 10 minutes until vegetables are tender.

Soak bread in milk until milk is absorbed. Mix with black pepper, egg, garlic powder, ground chicken, and salt. Shape into 12 meatballs of approximately 2 tablespoons each

Drop meatballs into simmering sauce. Cook 15 minutes until cooked through. Turn at least once while cooking.

Remove skillet from heat. Stir in rice. Cover and let stand 5 minutes. Fluff rice with fork and serve.