Pineapple-Glazed Meatballs With Carrot and Bell Pepper

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 400 degrees.
  • Place the shaped meatballs onto a greased baking sheet and cook for about 15 minutes; set aside.
  • For the sauce; to the reserved pineapple juice in the measuring cup add in enough water to measure 2 cups.
  • In a large saucepan combine the pineapple juice mixture with 2/3 cup water, ketchup, vinegar, soy sauce and brown sugar (start with 1-1/2 cups brown sugar and add in more later if needed) cornstarch, ginger powder, garlic powder and seasoned salt; bring to a boil over medium heat whisking vigorously so that the cornstarch does not become lumpy; cook until thickened and smooth.
  • At this point you may adjust the brown sugar, garlic powder, seasoned salt and ginger to suit taste.
  • Stir in the crushed pineapple, carrot, bell pepper and meatballs; gently stir until coated with the sauce then simmer uncovered for about 20-25 minutes over lo heat or until the meatballs are thoroughly cooked through.
  • Serve with or over cooked rice.
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