Sweet-Sour Meatballs

Serves: 4
Total Calories: 157


* See note below.
2 tablespoons water
1 tablespoon cornstarch
1 (8-ounce) can pineapple tidbit in own juice
1 (8-ounce) can water chestnut sliced, drained
1/2 cup green bell pepper chopped
1/2 cup ketchup
1/3 cup brown sugar packed
1/4 cup water
2 tablespoons cider vinegar
2 tablespoons mustard prepared
2 teaspoons soy sauce
20 cooked meatballs


* 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.

Nutritional Facts:

Serves: 4
Total Calories: 157
Calories from Fat: 0

This Sweet-Sour Meatballs recipe is from the Make Ahead Cookbook. Download this Cookbook today.

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