Tuesday, April 12, 2016
Tangy Sweet-and-Sour Meatballs
A tangy sauce, combine with green pepper and pineapple, tranforms Ruther's pre-made meatballs into a delightful main dish served over rice.
6 Servings Prep/Total Time: 30 min.
1 can (20 ounces) pineapple chunks [560 g]
1/3 cup water [83 ml]
3 tablespoons vinegar
1 tablespoon soy sauce
1/2 cup packed brown sugar [110 g]
3 tablespoons cornstarch [21 g]
1 batch of 30 meatballs (frozen or thawed)
1 large green pepper, cut into 1-inch pieces
Hot cooked rice
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
Cook over medium heat until thick, stirring constantly. Add the
pineapple, meatballs and green pepper.
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.
From Taste of Home web site