INGREDIENTS
for the meatballs:
1 pound Frozen Meatless Meatballs
1 tablespoon vegetable oil
Sauce
½ cup pineapple juice
½ cup orange juice
½ cup distilled white vinegar
½ cup sugar
2 tablespoon low sodium soy sauce
3 tablespoons ketchup
¼ - ½ teaspoon red pepper flakes, to taste
⅛ teaspoon salt
4 teaspoons cornstarch
1 cup fresh pineapple cut into 1/2- 3/4 inch chunks
Stir Fry
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons vegetable oil, divided
1 pound medium zucchini (about 2) ends trimmed, cut in half horizontally and sliced 1/2 inch thick on the bias.
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
1/4 teaspoon salt
4 scallions, thinly sliced on the bias
INSTRUCTIONS
for the meatballs:
Heat 1 tablespoon vegetable oil in a 12 inch skillet over medium heat until shimmering.
Add frozen meatballs in a single layer and cook on all sides until browned, about 5 minutes. Transfer meatballs to a plate and set aside. Do not wipe out skillet.
for the sauce:
Combine pineapple juice, orange juice, vinegar, ½ cup water, sugar, soy sauce, ketchup, pepper flakes and salt in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and simmer until reduced to 1½ cups, 5 to 8 minutes. Dissolve cornstarch in 4 teaspoons cold water, whisk into simmering sauce, and cook until thickened, about 1 minute. Stir in pineapple chunks and reserved meatballs, reduce heat to low and cover to keep warm while making the stir fry.
for the stir fry:
Combine garlic and ginger in a small bowl with 1 tablespoon oil. Set aside.
Heat remaining 1 tablespoon oil over medium high in same nonstick skillet you used to sauté the meatballs. When oil is shimmering, add zucchini, peppers and 1/4 teaspoon table salt. Cook without stirring for one minute. Stir and continue to cook 3-5 minutes, stirring frequently until vegetables are lightly browned and tender crisp. Reduce heat to medium low, add garlic and ginger mixture to skillet and cook 30 seconds, stirring constantly. Pour reserved sauce/meatball mixture over vegetables in skillet and cook stirring occasionally until sauce is bubbling and meatballs are heated through, 2-4 minutes.Off heat, garnish with sliced scallions.
Serve over rice or quinoa.
