Sweet N' Sour Meatball and Bell Pepper Skillet

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

• Ready In: 35 mins
• Serves: 4

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.