These always popular meatballs are served in a sweet and sour ginger sauce.
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1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
2 tablespoons Land O Lakes® Butter
2 tablespoons firmly packed brown sugar
1 tablespoon cornstarch
2 tablespoons cider vinegar
1 tablespoon soy sauce
1/2 teaspoon ground ginger
2 medium green and/or red bell peppers, cut into 1-inch pieces
1 (20-ounce) package frozen pre-cooked meatballs, thawed
Heat oven to 350°F.
Combine reserved pineapple juice, butter, brown sugar, cornstarch, vinegar, soy sauce and ginger in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture is thickened and bubbly. Boil, stirring constantly, 1 minute.
Place sauce, pineapple chunks, bell peppers and meatballs into ungreased 3-quart casserole; stir gently to coat. Cover; bake 25-30 minutes or until meatballs are heated through. Serve in chafing dish with toothpicks or keep warm in slow cooker.
Whether you make your own or get them from the frozen foods aisle, meatballs are convenient, versatile, and at home in nearly every cuisine.