Sweet and Tangy Meatballs |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Convenience items, including bottled barbecue sauce and canned pineapple and cranberry sauce, speed preparation of this sweet and tangy main dish. It's a snap to throw together, yet tastes like it took a lot of work. My family loves its Hawaiian flavor. -Nancy Decker, Lemoore Navel Air Station, California Ingredients:
1/4 cup egg substitute |
2 tablespoons fat-free milk |
1 cup seasoned bread crumbs |
2 tablespoons chopped onion |
1/8 teaspoon pepper |
1 pound lean ground beef (90% lean) |
1 tablespoon cornstarch |
3/4 cup unsweetened pineapple juice |
1/2 cup barbecue sauce |
1/4 cup water |
1 cup whole-berry cranberry sauce |
6 unsweetened pineapple slices |
6 green pepper rings |
hot cooked rice |
Directions:
1. In a large bowl, combine egg substitute and milk. Stir in the crumbs, onion and pepper. Add beef and mix well. Shape into 36 balls, about 1 in. each.
2. In a large skillet coated with cooking spray, brown meatballs; drain if necessary. Combine the cornstarch, pineapple juice, barbecue sauce and water until smooth; stir in cranberry sauce.
3. Pour over meatballs. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; top with pineapple and green pepper.
4. Cover and simmer 10 minutes or until meatballs are no longer pink. Serve with rice. Yield: 6 servings.
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