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Easy Sweet-and-Sour Meatballs Recipe

Easy Sweet-and-Sour Meatballs Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

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

  • 1. 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.
  • 2. 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 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, 40 g carbohydrate, 1 g fiber, 7 g protein.

Wine Pairings

Medium-Bodied Red Wine

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