|Nutritional Guidelines (per serving)|
|Servings: 4 dozen (8 to 12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 2g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Pineapple flavors the sauce for this dish and chopped water chestnuts give the meatballs a little crunch. This dish is perfect for weeknight dinners when you want to have something that's a little on the tasty side. While this does take close to an hour to make, most of it is just waiting for the sauce to form. It's really easy and low maintenance and perfect for those nights where you don't want to go all-out in the kitchen but you do have time on your hands.
- For the Meatballs:
- 1 1/2 pounds ground chuck
- 3 to 4 tablespoons water chestnuts (chopped)
- 3/4 cup oats (quick)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1 egg (beaten)
- 1/2 cup milk
- 1/2 teaspoon soy sauce (reduced sodium)
- For the Sauce:
- 1 cup brown sugar
- 1/2 cup beef bouillon
- 1/2 cup vinegar
- 2 tablespoons cornstarch
- 2 teaspoons soy sauce (reduced sodium)
- 8 or 9 ounces pineapple (1 can tidbits, drained)
- 1/2 cup bell pepper (green, chopped)
Combine meatball ingredients.
Shape into 1-inch balls and brown on all sides in oil.
Drain and set aside.
To Cook the Sauce
Combine sugar, beef bouillon, vinegar, cornstarch, and 2 teaspoons soy sauce in a large deep skillet or Dutch oven; bring to a boil.
Boil sauce mixture until thickened; stir in pineapple, green pepper, and meatballs.
Simmer for 30 minutes.