A fabulous sauce, green pepper and pineapple chunks transform premade meatballs into something special. Serving them over rice makes for a satisfying main dish. —Ruth Andrewson, Leavenworth, Washington
Tangy Sweet-and-Sour Meatballs Recipe photo by Taste of Home
30 frozen fully cooked Italian meatballs (about 15 ounces)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice
Drain pineapple, reserving juice. Add water to juice if needed to measure 1 cup; pour liquid into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir mixture until smooth.
Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.
Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.