Teriyaki-glazed meatballs and pineapple

Teriyaki-glazed meatballs and pineapple

It’s been so hot here this weekend that Michael and I decided to avoid going outside and use up some of the food in our pantry, fridge, and freezer. I was inspired by a Budget Bytes’ recipe (and the ground pork in our freezer) to make these teriyaki-glazed meatballs with pineapple for dinner tonight.

I made several modifications to the original recipe — including omitting the egg in the meatballs, using the stovetop rather than the oven, and adding pineapple. I served the meatballs with rice and steamed veggies, and it was a quick and delicious dinner! I’ll definitely be adding this recipe to my dinner repertoire.

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Vodka sauce and meatballs on rice

Vodka sauce and meatballs on rice

Oh, boy. This is one FANTASTIC meal. It is, and we’re not even kidding. When I first moved to the Twin Cities, I began shopping at my local Cub and Rainbow for groceries. Every time I passed through the aisle with spaghetti sauces, I somehow managed to notice a jar from Classico labeled “Vodka Sauce”. I began to wonder what such a sauce would taste like, so I went home and threw a shot of vodka into some marinara sauce. It was horrifying. After that point, I began to wonder who in their right mind would even like such a crazy sauce.

Then, one day, I was brave and thought, “Well, you know, I must have just screwed that one up, and I bet Classico could do a better job.” At this point, I searched online for what vodka sauce really was to discover that it was a tomato sauce mixed with cream and vodka. I forgot to add the cream (and probably other things too) when I foolishly tried to create such an amazing sauce. So I ran to the store and picked up a jar of the wonderful bliss called vodka sauce.

The recipe described here is amazing, yet also very simple. It was discovered as a result of thinking “what if we were to mix…” etc. We created a recipe for a sauce that can be served with meatballs and rice. In fact, it’s not a necessity to use meatballs, as this recipe goes quite well with stir-fried pork meat on rice or even pierogies.

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