shortcut sweet and sour meatballs
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My sister Michele gave me this recipe years ago. It's always a hit when I bring a large pan (doubled batch) of this to potluck parties. But I also like to make this for dinner, which I usually serve it over cooked white rice with Hawaiian sweet rolls on the side. But it's also really good without rice. The most convenient thing about the recipe is that using frozen and canned ingredients makes this a really simple dish to toss together, and yet it's so delicious despite how easy it is to make! I've tried all brands, and Contadina brand is the best of all canned sweet & sour sauces.
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yield
8 to 10
prep time
5 Min
cook time
40 Min
method
Bake
Ingredients For shortcut sweet and sour meatballs
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1 pkgfrozen meatballs (about 40 in count)
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2 (15-oz) cansweet and sour sauce (i prefer contadina brand the most, but any brand will work)
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1 (15-oz) canpineapple chunks (don't drain)
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1 lggreen bell pepper, cut into bite-size pieces
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2 smsweet onions (vidalla, walla walla), each peeled and cut into 8 wedges
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cooked white rice, for serving (optional)
How To Make shortcut sweet and sour meatballs
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1Preheat oven to 350°F.
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2Place meatballs on a microwave-safe dish, cover with a paper towel, and cook on high setting for 5 to 7 minutes or until thoroughly cooked.
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3Add sweet and sour sauce, pineapple chunks (with liquid), pepper chunks, and onion wedges to a 9x13-inch baking dish or roasting pan. Mix thoroughly with a wooden spoon. Add the cooked meatballs, and stir to combine all ingredients.
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4Bake for 30 to 40 minutes. It's great as is, or it's even better when served over cooked white rice.
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