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Sweet-and-Sour Meatballs Recipe

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The already prepared meatballs make it very easy and quick to put a supper together. You can use your own meatballs you prepared or store-bought.—Ruth Andrewson, Leavenworth, Washington

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Sweet-and-Sour Meatballs Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
1 package (12 ounces) frozen fully cooked homestyle meatballs, thawed
1 large green pepper, cut into 1-inch pieces
3 tablespoons cornstarch
1/3 cup cold water
3 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional

Directions

Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Yield: 6 servings.

Nutritional Analysis: 5 meatballs with about 1/2 cup sauce (calculated without rice) equals 226 calories, 5 g fat (2 g saturated fat), 29 mg cholesterol, 206 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Sweet-and-Sour Meatballs in Weeknight Cooking Made Easy Annual 2005, p8

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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