If you’re looking for a sweet and sour sauce made with easy to find, real food ingredients, you’ve found it. Rhubarb meets blueberries for a tangy, sweet and sour sauce perfect for meatballs, little smokies or maybe even chicken.
This was one of those, “I think I’ll make something new” kind of dinners, where I have some slightly fantastic idea that I’m going to make up for dinner. Except! I never finish the entire thought, figuring I’ll rely on wit and talent to pull me through, or oh I’ll work the details out while I’m cleaning or gardening or when I have small people looking pleadingly in my direction. It’s a winging it kind of dinner, except this time I nailed it. I made mini meatballs with Chinese five spice flavors, fried them off and simmered them in the finished sauce for about 5 minutes and then served them over big bowls of hot rice.
To use the sauce for meatballs, fry meatballs in batches, once cooked remove from the pan, cover to keep warm, when all the meatballs are cooked deglaze the pan with a half a cup of water stir up the crispy bits add the sauce and bring to a simmer, add the meatballs back and simmer for at least 5 minutes