Search This Blog

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
until smooth.
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

No comments:

Post a Comment