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Shanes Sweet And Sour Meatballs My

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Ingredients

Adjust Servings:
1 (24 -32 ounce) package frozen mini meatballs, pre-cooked, thawed
2 (8 ounce) cans pineapple chunks, drained, juice reserved
1/2 cup dijon mustard (really that much)
1 medium onion, diced (red or white)
1/2 cup green onion, chopped
6 garlic cloves, minced
1 (36 ounce) bottle ketchup
1/4 cup water
2 tablespoons worcestershire sauce
1 cup sugar
1/4 cup white vinegar
2 tablespoons black pepper (yes, that much)
2 tablespoons pineapple juice (from the can)

Nutritional information

153.3
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
881.4 mg
Sodium
38.6 g
Carbs
1.2 g
Dietary Fiber
34.4 g
Sugars
1.9 g
Protein
145g
Serving Size

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Shanes Sweet And Sour Meatballs My

Features:
    Cuisine:

    These were made on Paula Deen's show, an episode about appetizers. I made them a couple of days after I saw the episode and we loved them. I have included my changes to the recipe. These are quite peppery, but not too hot..it sounded like a TON of pepper to me, and I was worried...but it tasted great.

    • 95 min
    • Serves 15
    • Easy

    Ingredients

    Directions

    Share

    Shane’s Sweet and Sour Meatballs (My Version), These were made on Paula Deen’s show, an episode about appetizers I made them a couple of days after I saw the episode and we loved them I have included my changes to the recipe These are quite peppery, but not too hot it sounded like a TON of pepper to me, and I was worried but it tasted great


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    Steps

    1
    Done

    Preheat Oven to 350 Degrees F.

    2
    Done

    in Deep Non-Greased Baking Pan, Add Enough Thawed Meatballs to Fill the Pan Full in One Even Layer.

    3
    Done

    Top the Meatballs With the Pineapple Chunks, Saving All of the Juice from the Pineapple in a Separate Bowl.

    4
    Done

    in a Medium Bowl, Mix Together the Mustard, Red and Green Onion, and Garlic, Then Spread This on Top of the Meatballs & Pineapple.

    5
    Done

    in a Saucepot, Mix 2 Tbsp of the Reserved Pineapple Juice (save the Rest For Later in the Recipe), Ketchup, Vinegar, Water, Worcestershire Sauce, and Black Pepper, Mixing All Ingredients Together.

    6
    Done

    Cook on High Heat For 2 Minutes and Stir, Do not Leave the Pan or It Might Burn (not to Mention Blooop and Spurt and Bubble and Make a Mess).

    7
    Done

    Cook Another 3 to 4 Minutes,Stirring the Whole Time, Take It Off the Heat and Continue to Stir For 2 Minutes.

    8
    Done

    Pour the Sweet and Sour Sauce Over the Meatballs and Bake Uncovered For 30 Minutes.

    9
    Done

    Remove from the Oven; Add the Remaining Pineapple Juice, Stir to Combine, and Return to Oven For Another 30 Minutes.

    Avatar Of Peter Miller

    Peter Miller

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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