Sweet and Sour Sauce
1 1/2 cup packed brown sugar
3 Tablespoons corn starch
1 Cup water
3/4 Cup vinegar
2 Tablespoons Soy Sauce
1 Cup Ketchup
1 Tablespoon mustard
In a small bowl whisk the corn starch into the water set aside. Measure the remaining ingredients into a medium sauce pan and whisk to combine them.
Turn the heat onto medium and when the sauce begins to nearly boil whisk in the water and corn starch mixture. Continue to whisk until the sauce comes to a boil, then reduce the heat. Stir occasionally while the sauce simmers for 10-15 minutes, or until it is a nice consistency.
The sauce is now ready to serve. To serve with meat balls, add the cooked meatballs to the sauce pan and allow to simmer for 10 minutes before serving. If serving with chicken or pork, simply ladle the sauce over the cooked meat. Or for an appetizer pour the sauce into a small bowl and serve the meat balls cocktail style (with a tooth pick in it) The sauce will keep for 3 days in a sealed container in the fridge.
Excellent for meatballs, or over a nice piece of chicken, or pork. It's also the closest recipe that I have that replicates a meatball dish that one of my aunts used to make at Christmas. I've been dreaming about those meatballs for years, ever since I moved away from home and had to miss out on family Christmas dinner, so these are both awesome as a weekday meal and good for bringing me some nostalgic joy.
So if you grew up int he '80s and loved someone's recipe for sweet and sour meatballs this might be just the ticket for you.