- 2 pounds Johnsonville Homestyle Meatballs
- ¼ cup chicken broth
- ⅓ cup Truvia Brown Sugar
- ½ cup water
- 3 tbsp red wine vinegar
- 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- ½ teaspoon ground ginger
- ½ teaspoons red pepper flakes
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon cornstarch
- ¼ cup water
- Diced cherry peppers
- Chopped peanuts
- Thinly sliced green onions
INSTRUCTIONS:
- In a large sauce pan over medium low heat, add the frozen meatballs and chicken broth. Cover and let simmer for 20 minutes, stirring occasionally.
- Sauce: Meanwhile, in a small sauce pan, add the brown sugar, water, red wine vinegar, garlic powder, onion powder, ginger powder, red pepper flakes, salt and pepper. Bring to a gentle boil then reduce heat to low.
- Slurry: Whisk together the cornstarch and water. Add to the sauce and increase heat to medium. Cook for 1 to 2 minutes or until sauce starts to thicken. Once thickened remove from heat and set aside.
- Once the meatballs have cooked for 20 minutes. Add the sauce and gently stir to coat all the meatballs.
- Either add to serving dish and garnish with cherry peppers, peanuts and green onions and serve. Or serve right in serving dish.
Source:With Salt And Wit
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