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Tangy Sweet-and-Sour Meatballs

Tangy sauce, a green pepper and some pineapple chunks transform premade meatballs into something special. Serve them over rice for a satisfying main dish. —Ruth Andrewson, Leavenworth, Washington
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1/3 cup water
  • 3 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 30 frozen fully cooked Italian meatballs (about 15 ounces)
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice

Directions

  • Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
  • Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
  • Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.
Nutrition Facts
5 meatballs: 389 calories, 19g fat (8g saturated fat), 30mg cholesterol, 682mg sodium, 47g carbohydrate (36g sugars, 2g fiber), 11g protein.

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