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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

Ingredients

  • 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

Directions

  • 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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MY REVIEW
Reviewed Jan. 6, 2016

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

MY REVIEW
Reviewed Dec. 23, 2015

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

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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.