Sweet BBQ Meatballs Recipe

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Sweet BBQ Meatballs Recipe
Sweet BBQ Meatballs Recipe photo by Taste of Home
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Sweet BBQ Meatballs Recipe

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These sauced-up meatballs have big Asian flair. If your family likes sweet-and-sour chicken, this beefy version is bound to hit the spot. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 1 bottle (18 ounces) barbecue sauce
  • 1 jar (10 ounces) apricot preserves
  • 1 cup unsweetened pineapple chunks
  • 1/2 cup water
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground allspice
  • Hot cooked rice

Directions

In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir 7-9 minutes or until tender.
Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice.
Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.
Yield: 6 servings.
Originally published as Sweet BBQ Meatballs in Simple & Delicious August/September 2014

  • 2 teaspoons olive oil
  • 1/2 pound sliced fresh mushrooms
  • 1 medium green pepper, cut into 1-inch pieces
  • 1 medium onion, cut into 1-inch pieces
  • 1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
  • 1 bottle (18 ounces) barbecue sauce
  • 1 jar (10 ounces) apricot preserves
  • 1 cup unsweetened pineapple chunks
  • 1/2 cup water
  • 3/4 teaspoon ground mustard
  • 1/8 teaspoon ground allspice
  • Hot cooked rice
  1. In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir 7-9 minutes or until tender.
  2. Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice.
    Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring and adding a little water if necessary. Serve as directed.
    Yield: 6 servings.
Originally published as Sweet BBQ Meatballs in Simple & Delicious August/September 2014

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MY REVIEW
HomeChefColleen User ID: 7305751 230208
Reviewed Jul. 26, 2015

"Very nice! We really enjoyed this dish. quick and tasty for sure. I would omit the water next time to make the sauce even thicker, but it's a definite make-again meal! - Field Editor"

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