I used to love this dish as a kid, mainly because I could drown the meatballs in sauce and rice and try to forget that I was actually eating ground beef. But I’ve brought it back with a vegan twist! Plus, it’s easy as pie to make, especially if you already have the “meatballs” pre-prepared and frozen.
Makes 4 servings
4 cups cooked rice
12 meatballs (recipe)
2/3 cup pineapple juice
2/3 cup cranberry juice
1 cup pineapple tidbits
1/2 cup frozen peaches, cut into bite sized pieces
1/4 cup gluten free soy sauce
1 tsp vegan worchestershire sauce
1 tablespoon ketchup
1/4 cup brown sugar
2 tbsp cornstarch
1. Cook rice.
2. While rice is cooking, thaw a dozen frozen “meatballs” from previous recipe or follow directions to make fresh “meatballs”. Warm in oven at 325F for approximately 20 minutes or for as long as they take to warm through.
3. To make the sauce combine pineapple juice, pinapple tidbits, cut up frozen peaches, soy sauce, vegan worschestershire sauce, ketchup, and brown sugar in a small pot. Bring to a low boil, add cornstarch and whisk vigorously to avoid clumping.
4. On a bed of rice, place “meatballs” and cover with a generous scoop of sauce.