Sweet N' Sour Meatball and Bell Pepper Skillet |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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In place of the apricot jam you may use 1/3 cup marmalade with 1 tablespoon brown sugar, use you own favorite meatball recipe or use frozen store-bought meatballs - this may easily be doubled, prep time does not include preparing and baking meatballs, serve with hot cooked rice Ingredients:
1/2 lb lean ground beef (prepared with favorite meatball recipe and shaped into 1-inch balls) |
1 large red bell pepper, seeded and chopped (or use 2 medium) |
1/4 teaspoon crushed red pepper flakes (optional or to taste) |
2/3 cup apricot jam |
2/3 cup catalina dressing |
2 -4 tablespoons low sodium soy sauce |
3/4 teaspoon ground ginger powder |
1 teaspoon garlic powder (can use more to taste) |
Directions:
1. Set oven to 350 degrees F.
2. Place the prepared meatballs onto a greased baking sheet.
3. Bake for about 25 minutes or until completely cooked through; drain any fat.
4. Place the meatballs in a large skillet, with bell pepper.
5. In a bowl combine the crushed chili flakes (if using) with water apricot jam, Catalina salad dressing, soy sauce, ginger powder and garlic powder until combined; pour into skillet; bring to a simmer over medium heat.
6. Cook stirring for about 10 minutes.
7. Increase heat to medium-high and continue cooking for about 25-30 minutes, stirring occaionally.
8. Serve with cooked rice.
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