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Sweet-and-Sour Meatballs

Looking for a savory recipe that combines a hint of pineapple and a dash of soy sauce? These meatballs contrast those flavors in a delightful way. My husband and two young sons request them often. —Joyce Penney of St. Mary's, Ontario

8 ServingsPrep: 25 min. Cook: 25 min.

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 egg
1 cup soft bread crumbs
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 teaspoons canola oil
2 large green peppers
1 cup chicken broth
1/2 cup sugar
3 tablespoons cornstarch
1/2 cup cider vinegar
3 tablespoons reduced-sodium soy sauce
6 cups hot cooked rice

Directions

Drain pineapple, reserving 1/2 cup juice (discarding remaining juice
or save for another use). Set the juice and pineapple aside. In a
large bowl, combine the egg, bread crumbs, garlic, salt and pepper.
Crumble beef over mixture and mix well. Shape into 40 meatballs.
In a nonstick skillet, brown meatballs in oil; drain. Cut green
peppers into chunks. Add broth, peppers and reserved pineapple to
meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7
minutes.
Meanwhile, in a large bowl, combine sugar and cornstarch. Stir in the

2 of 2

Sweet-and-Sour Meatballs (continued)

Directions (continued)

vinegar, soy sauce and reserved pineapple juice until smooth. Add to
meatball mixture. Bring to a boil; cook and stir for 2 minutes or
until thickened. Serve with rice. Yield: 8 servings.

Nutrition Facts: One serving (3/4 cup meatball mixture with 3/4 cup rice) equals 456 calories, 10 g fat (3 g saturated fat), 58 mg cholesterol, 755 mg sodium, 66 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1-1/2 vegetable, 1 fat.