Easy Sweet-andSour Meatballs

TAKES: 30 min. • MAKES: 6 serv­ings

Simple & Delicious - - RECIPE INDEX -

Pre­pared meatballs can help jump­start sup­per on a busy night, or you can use home­made. —Ruth An­drew­son, Leav­en­worth, WA

1 can (20 oz.) unsweet­ened pineap­ple chunks 1 pkg. (12 oz.) frozen fully cooked home­style or Swedish meatballs, thawed 1 large green pep­per, cut into 1-in. pieces 3 Tbsp. corn­starch 1/3 cup cold wa­ter 3 Tbsp. cider vine­gar 1 Tbsp. soy sauce 1/2 cup packed brown sugar Hot cooked rice, op­tional Thinly sliced green onions, op­tional

1. Drain pineap­ple, re­serv­ing juice. Set pineap­ple aside. Add enough wa­ter to juice if needed to mea­sure 1 cup. In a large skil­let over medium heat, cook the meatballs, green pep­per and juice mix­ture un­til heated through.

2. In a small bowl, mix the corn­starch, cold wa­ter, vine­gar and soy sauce un­til smooth. Add brown sugar and re­served pineap­ple to the pan; stir in corn­starch mix­ture. Bring to a boil; cook and stir for 2 min­utes or un­til thick­ened. If de­sired, serve with rice and top with green onions.

PER SERV­ING 330 cal., 15g fat (7g sat. fat), 24mg chol., 572mg sod., 40g carb. (31g sug­ars, 2g fiber), 9g pro.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.