Sweet & Sour Moroccan Meatballs
This dish will quickly become a family favorite. Put everything in a crockpot before you leave for work and come home to a warm dish of meatballs covered in a flavourful sweet and sour sauce. Serve with couscous or rice.
The Sultans' Delight spice blend brings a warm spicy flavour that cannot be matched with jar sweet and sour sauce. The sauce recipe is well worth the effort and can be doubled and frozen.
1/2 box of frozen meatballs (about 25 meatballs, 1 lb)
1/3 cup ketchup or mix tomato paste with a little water
1/4 cup brown sugar
2 TBSP white vinegar
3 TBSP soy sauce
1 onion, chopped
1 red pepper chopped
1 can pineapple chunks, drain but reserve 2 TBSP of the juice
1 clove garlic, chopped or crushed
2 TBSP olive oil
1 to 2 TBSP Sultans' Delight
The sweet and sour sauce can be prepared in advance in large batches and placed in the freezer. When ready to use, add frozen sauce to crockpot along with meatballs.
Make the sweet and sour sauce
In a saucepan, cook onion in 2 TBSP olive oil on medium heat until translucent.
Add garlic and red peppers. Cook for 2 minutes. Add Sultans' Delight, Cook another minute. Add ketchup, brown sugar, vinegar, soy sauce, pineapple chunks and 2 TBSP pineapple juice. Bring to a boil, reduce heat and simmer 5-10 minutes until thickened.
Sweet and Sour Meatballs
Add frozen meatballs and homemade sweet and sour sauce (frozen or not) to a crockpot. Cook on low heat for at least 4 1/2 hours or on high heat for 2 hrs. The longer the cook, the more tender and the more flavourful will the meatballs be.