Sweet and Sour Meatballs with Rice and Veggies

1. Mix the long-grain rice with two tablespoons of water and a pinch of salt in a medium pot. Stir to mix, place the lid on the pot, and cook on medium-low heat for 6-8 minutes or until hot. Add one tablespoon of water for softer rice and cook to desired tenderness.

2. Wash, then cut the bell pepper into 1/4-inch-thick slices. Trim off any tough snap pea ends. Place the large sauté pan on medium-high heat with one tablespoon of oil. Preheat for 2 minutes, then add the cut bell pepper, snap peas, and carrots to the pan. Sauté for 3-4 minutes until the vegetables brown and soften, then reduce the heat to medium. Season with salt and pepper, then stir in the butter pats. Cook for 2-4 more or until vegetables have reached desired tenderness.

3. Lastly, while the rice and veggies are cooking, prepare the meatballs. Place the medium sauté pan on medium heat with two teaspoons of oil. Place the meatballs in the pan and cook for 3-4 minutes, stirring occasionally. Pour in the sweet and sour sauce, rinse the package with two tablespoons of hot water, and add that as well. Bring the meatballs and sauce to a low boil. Remove from heat when done and turn off all burners. It is recommended to heat the meatballs to 155ºF for food safety.

4. To serve, put a scoop of rice on each plate, then top it with the meatballs and sauce. Serve the buttery vegetables on the side. Enjoy!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.