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Dressed-Up Meatballs Recipe

Dressed-Up Meatballs Recipe

Frozen meatballs and a jar of sweet-and-sour sauce make this microwave meal a last-minute lifesaver when racing against the clock. The flavorful sauce is dressed up with a hint of garlic and nicely coats the colorful mixture of meatballs, carrots, green pepper and onion. —Ivy Eresmas, Dade City, Florida
TOTAL TIME: Prep/Total Time: 20 min. YIELD:8 servings


  • 2 pounds frozen fully cooked homestyle meatballs, thawed
  • 2 medium carrots, julienned
  • 1 small onion, halved and sliced
  • 1 small green pepper, julienned
  • 1 garlic clove, minced
  • 1 jar (10 ounces) sweet-and-sour sauce
  • 4-1/2 teaspoons soy sauce
  • Hot cooked rice


  • 1. Place meatballs in a 3-qt. microwave-safe dish; top with carrots, onion, pepper and garlic. In a small bowl, mix sweet-and-sour sauce and soy sauce; pour over meatballs.
  • 2. Microwave, covered, on high for 6-8 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve with rice. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 serving (calculated without rice): 294 calories, 15g fat (5g saturated fat), 94mg cholesterol, 516mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 20g protein.

Reviews for Dressed-Up Meatballs

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No_Time_To_Cook User ID: 6334849 241221
Reviewed Jan. 6, 2016

"I thought this was really good and simple too!"

desmma15 User ID: 3711039 240030
Reviewed Dec. 23, 2015

"Frozen bagged Asian veggies can be used as well."

lauramarielawson User ID: 5246360 235548
Reviewed Oct. 24, 2015 Edited Nov. 16, 2015

"Even my two year old and four year old liked it! I prefer cooking this on the stove rather than in the microwave, I think it makes the veggies taste better."

justmbeth User ID: 1196484 223571
Reviewed Mar. 25, 2015

"This is surprisingly wonderful given the short amount of time it takes to get to the table. The family proclaimed it a keeper. The meatballs my local store had were "Italian-style" and they were fine."

peanutsnona76 User ID: 8027573 220330
Reviewed Feb. 12, 2015

"I have made this several times since it came out in the QC '02 magazine. Though I am a mostly "from scratch"person, this recipe has saved the day on many occasions over the years when time was of the essence. It tastes great,and when used with low-sodium soy and sweet -and- sour sauces and extra veggies is not too bad, nutritionally. I've even used homemade frozen meatballs with great results. A keeper!"

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Wine Pairings

Medium-Bodied Red Wine

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