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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in the Sunday coupons. I have not tried this just posting for safe keeping. Ingredients:
1 tablespoon olive oil |
1 small red onion, cut into chunks |
1 small red bell pepper, cut into chunks |
1 lb ragu old world style pasta sauce |
8 ounces canned pineapple chunks in natural juice, drained and reserving 1 tablespoon juice |
12 ounces jarred grape jelly |
20 ounces frozen fully cooked cocktail meatballs, thawed |
hot cooked rice |
Directions:
1. In 12-inch skillet, heat olive oil over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove and set aside.
2. In same skillet, stir in pasta sauce, reserved pineapple juice and jelly. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meat-balls are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.
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