Serves: 4
Total Calories: 157
* Preparation Time: 15 minutes Storage Time: Up to 24 hours Reheating Time: 15 to 20 minutes (on stove top) or 30 minutes (in oven) In a small bowl or cup, stir water and cornstarch until smooth set aside.
In a medium saucepan, stir pineapple with juice, water chestnuts, green pepper, catsup, brown sugar, water, cornstarch mixture, vinegar, mustard and soy sauce. Stirring over medium heat, bring to a boil and boil for 1 minute.
Add meatballs to sauce. If making ahead, cover and refrigerate up to 24 hours.
Bell: Cook meatballs and sauce in a large saucepan over medium heat for 15 to 20 minutes or until meatballs are hot, stirring sauce occasionally.
Or, place meatballs and sauce in a deep 1 1/2- to 2-quart casserole. Bake in a preheated 350° oven for 30 minutes or until meatballs are hot.
Serve over hot rice or warmed chow mein noodles.
This Sweet-Sour Meatballs recipe is from the Make Ahead Cookbook. Download this Cookbook today.
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