Dressed-Up Meatballs Recipe

5 7 10
Dressed-Up Meatballs Recipe
Dressed-Up Meatballs Recipe photo by Taste of Home
Publisher Photo

Dressed-Up Meatballs Recipe

Read Reviews
5 7 10
Publisher Photo
Frozen meatballs and a jar of sweet-and-sour sauce make this microwave meal a last-minute lifesaver when racing against the clock. The flavorful sauce is dressed up with a hint of garlic and nicely coats the colorful mixture of meatballs, carrots, green pepper and onion. —Ivy Eresmas, Dade City, Florida
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 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

Directions

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. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Dressed-Up Meatballs in Quick Cooking May/June 2002, p27

Nutritional Facts

1 serving (calculated without rice): 294 calories, 15g fat (5g saturated fat), 94mg cholesterol, 516mg sodium, 20g carbohydrate (9g sugars, 1g fiber), 20g protein.

  • 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
  1. 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.
  2. Microwave, covered, on high for 6-8 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve with rice. Yield: 8 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Dressed-Up Meatballs in Quick Cooking May/June 2002, p27

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Reviews forDressed-Up Meatballs

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katecrid47 User ID: 7098019 265880
Reviewed 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!"

MY REVIEW
SRAdair User ID: 5856862 264180
Reviewed 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."

MY REVIEW
No_Time_To_Cook User ID: 6334849 241221
Reviewed Jan. 6, 2016

"I thought this was really good and simple too!"

MY REVIEW
desmma15 User ID: 3711039 240030
Reviewed Dec. 23, 2015

"Frozen bagged Asian veggies can be used as well."

MY REVIEW
lauramarielawson User ID: 5246360 235548
Reviewed Oct. 24, 2015 Edited Nov. 16, 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."

MY REVIEW
justmbeth User ID: 1196484 223571
Reviewed 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."

MY REVIEW
peanutsnona76 User ID: 8027573 220330
Reviewed 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!"

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