Convenience items, including bottled barbecue sauce and canned pineapple and cranberry sauce, speed preparation of this sweet and tangy main dish. It's a snap to throw together, yet tastes like it took a lot of work. My family loves its Hawaiian flavor. -Nancy Decker, Lemoore Navel Air Station, California
- 1/4 cup egg substitute
- 2 tablespoons fat-free milk
- 1 cup seasoned bread crumbs
- 2 tablespoons chopped onion
- 1/8 teaspoon pepper
- 1 pound lean ground beef (90% lean)
- 1 tablespoon cornstarch
- 3/4 cup unsweetened pineapple juice
- 1/2 cup barbecue sauce
- 1/4 cup water
- 1 cup whole-berry cranberry sauce
- 6 unsweetened pineapple slices
- 6 green pepper rings
- Hot cooked rice
- In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each.
- In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce.
- Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper.
- Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice. Yield: 6 servings.
Originally published as Sweet 'n' Sour Meatballs in Quick Cooking May/June 2000 , p29
Reviews for Sweet and Tangy Meatballs
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Oct. 31, 2014
Reviewed Jan. 8, 2013
"nice to try new things"
Reviewed Apr. 22, 2012
"Very good! Tastes like something you'd order at a restaurant!"
Reviewed Oct. 9, 2008
"Delicious! easy to prepare and my family (including two picky eaters ages 2 & 4) loved it. Yumm...can't wait to make this one again!"