Tangy Sweet-and-sour Meatballs

Green pepper, pineapple and a tangy sauce transform premade meatballs into something special. Serve them over rice for a filling weeknight main dish.

—Ruth Andrewson, Leavenworth, WA

Takes: 30 min. Makes: 6 servings

can (20 oz.) pineapple chunks

1/3 cup water

3 Tbsp. vinegar

1 Tbsp. soy sauce

1/2 cup packed brown sugar 3 Tbsp. cornstarch 30 frozen fully cooked Italian

meatballs (about 15 oz.) 1 large green pepper, cut into 1-in. pieces

Hot cooked rice

1

1. Drain pineapple, reserving juice. Set the pineapple aside. Add water to juice if needed to measure 1 cup; pour into a skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.

2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and green pepper.

3. Simmer, uncovered, until heated through, about 20 minutes. Serve with rice.

389 cal., 19g fat (8g sat. fat), 30mg chol., 682mg sod., 47g carb. (36g sugars, 2g fiber), 11g pro.

AUGUST/SEPTEMBER 2020 TASTEOFHOME.COM

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