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Sweet and Tangy Meatballs

 Sweet and Tangy Meatballs
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
6 ServingsPrep: 15 min. Cook: 25 min.


  • 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 ground beef
    With Johnsonville Italian Sausage.

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  • 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

2 of 2

Sweet and Tangy Meatballs (continued)

Directions (continued)

  • 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.
Nutritional Facts: 6 meatballs (calculated without rice) equals 338 calories, 8 g fat (3 g saturated fat), 47 mg cholesterol, 556 mg sodium, 48 g carbohydrate, 2 g fiber, 19 g protein.