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Tangy Sweet-and-Sour Meatballs Recipe

Tangy Sweet-and-Sour Meatballs Recipe

A tangy sauce, combine with green pepper and pineapple, tranforms Ruther's pre-made meatballs into a delightful main dish served over rice.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 1 can (20 ounces) pineapple chunks
  • 1/3 cup water
  • 3 tablespoons vinegar
  • 1 tablespoon soy sauce
  • 1/2 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 batch of 30 meatballs (frozen or thawed)
  • 1 large green pepper, cut into 1-inch pieces
  • Hot cooked rice

Directions

  • 1. Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
  • 2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
  • 3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings.

Nutritional Facts

1 serving (5 each) equals 449 calories, 18 g fat (6 g saturated fat), 116 mg cholesterol, 335 mg sodium, 47 g carbohydrate, 2 g fiber, 24 g protein.

Wine Pairings

Medium-Bodied Red Wine

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