Total TimePrep/Total Time: 20 min.
- 2 pounds frozen fully cooked homestyle meatballs, thawed
- 2 medium carrots, julienned
- 1 small onion, halved and sliced
- 1 small green pepper, julienned
- 1 garlic clove, minced
- 1 jar (10 ounces) sweet-and-sour sauce
- 4-1/2 teaspoons soy sauce
- Hot cooked rice
- Place meatballs in a 3-qt. microwave-safe dish; top with carrots, onion, pepper and garlic. In a small bowl, mix sweet-and-sour sauce and soy sauce; pour over meatballs.
- Microwave, covered, on high for 6-8 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve with rice.
Editor's NoteThis recipe was tested in a 1,100-watt microwave.
Nutrition Facts1 serving (calculated without rice): 294 calories, 15g fat (5g saturated fat), 94mg cholesterol, 516mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 20g protein.
May 12, 2017
This recipe saved me on a weeknight with nothing for dinner planned. It was quick and easy and Yummy! I will definitely make again!! Thanks for sharing!
Apr 1, 2017
I attempted to make this according to the recipe, but 2 LBS of meatballs?! With only 10 oz of sauce? Maybe my wholesale club meatballs are just bigger, haha, because 1 lb. of frozen meatballs covered the bottom of my large skillet. I added a little water to the 10 oz sweet and sour to make it go a further. I love veggies, so I could have had twice as many and been happy. My husband really liked the recipe. (I'm not a big fan of any main dish containing the word "sweet.") I wonder if there is a more savory recipe out there similar to this one for meatballs? This was, hands down, very easy to make, and another reviewers suggestion to use Asian veggies would be good too.
Jan 6, 2016
I thought this was really good and simple too!
Dec 23, 2015
Frozen bagged Asian veggies can be used as well.
Oct 24, 2015
Even my two year old and four year old liked it! I prefer cooking this on the stove rather than in the microwave, I think it makes the veggies taste better.
Mar 25, 2015
This is surprisingly wonderful given the short amount of time it takes to get to the table. The family proclaimed it a keeper. The meatballs my local store had were "Italian-style" and they were fine.
Feb 12, 2015
I have made this several times since it came out in the QC '02 magazine. Though I am a mostly "from scratch"person, this recipe has saved the day on many occasions over the years when time was of the essence. It tastes great,and when used with low-sodium soy and sweet -and- sour sauces and extra veggies is not too bad, nutritionally. I've even used homemade frozen meatballs with great results. A keeper!