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Sweet 'n' Sour Meatballs Recipe

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Convenience items, including bottled barbecue sauce and canned pineapple and cranberry sauce, speed preparation of this sweet and tangy main dish. It's a snap to throw together, yet tastes like it took a lot of work. My family loves its Hawaiian flavor. -Nancy Decker, Lemoore Navel Air Station, California

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36 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1/4 cup egg substitute
2 tablespoons fat-free milk
1 cup seasoned bread crumbs
2 tablespoons chopped onion
1/8 teaspoon pepper
1 pound lean ground beef (90% lean)
1 tablespoon cornstarch
3/4 cup unsweetened pineapple juice
1/2 cup barbecue sauce
1/4 cup water
1 cup whole-berry cranberry sauce
6 unsweetened pineapple slices
6 green pepper rings
Hot cooked rice

Directions

In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each.
In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce.
Pour over meatballs. bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper.
Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice. Yield: 6 servings.

Nutritional Analysis: One serving (calculated without rice) equals 351 calories, 8 g fat (0 saturated fat), 28 mg cholesterol, 790 mg sodium, 49 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 meat, 2 fruit, 1 starch.

Sweet 'n' Sour Meatballs published in Quick Cooking May/June 2000, p29

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Reviews for Sweet 'n' Sour Meatballs (3)

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