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Sweet-and-Sour Meatballs

Sweet-and-Sour Meatballs
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
6 ServingsPrep/Total Time: 30 min.

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.
Nutrition Facts: 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,
© Taste of Home 2013

2 of 2

Sweet-and-Sour Meatballs (continued)

Nutrition Facts: 40 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013