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Sweet BBQ Meatballs

These sauced-up meatballs have big Asian flair. If your family likes sweet-and-sour chicken, this beefy version hits the spot. —Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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 until tender, 7-9 minutes.
  • 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.
Nutrition Facts
1 cup (calculated without rice): 512 calories, 16g fat (6g saturated fat), 27mg cholesterol, 1507mg sodium, 85g carbohydrate (61g sugars, 3g fiber), 13g protein.

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