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Sweet 'n' Sour Meatballs

When I fixed this flavorful recipe for the first time, it was a welcome change from some of our regular ho-hum dinner menus. My husband, Eric, is not a real big stir-fry eater, and our two young sons, 6 and 3, are pretty picky- but they make sure there are no leftovers whenever I serve this dish!—Andrea Busch, Brackenridge, Pennsylvania

4-6 ServingsPrep: 15 min. Cook: 25 min.

Ingredients

1 egg
1/4 cup seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground ginger
Dash pepper
1 pound ground beef
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With Johnsonville Italian Sausage.
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1 can (20 ounces) pineapple chunks
1/4 cup cider vinegar
1/4 cup packed brown sugar
2 tablespoons soy sauce
1 cup sliced carrots
1 medium green pepper, julienned
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice

Directions

In a large bowl, combine the first five ingredients. Crumble beef
over mixture and mix well. Shape into 1-in. balls. In a large
skillet, cook meatballs over medium heat until no longer pink;
drain.
Drain pineapple, reserving juice; set pineapple aside. Add water to
juice to measure 1 cup. Stir in the vinegar, brown sugar and soy
sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce

2 of 2

Sweet 'n' Sour Meatballs (continued)

Directions (continued)

heat; cover and simmer for 5-8 minutes or until carrots are
crisp-tender. Stir in green pepper and pineapple; cover and simmer 5
minutes longer or until pepper is crisp-tender.
Combine cornstarch and water until smooth; stir into meatball
mixture. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with rice. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 cup) equals 264 calories, 8 g fat (3 g saturated fat), 72 mg cholesterol, 648 mg sodium, 32 g carbohydrate, 2 g fiber, 16 g protein.