Hawaiian Meatballs

  • 1 8 oz can crushed pineapple in juice, divided
  • 1 cup Barbecue Sauce, divided
  • 1 pound ground round beef
  • 2-1/4 cups instant brown rice, uncooked, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup chopped green bell pepper
Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside.
Mix remaining pineapple, remaining 1/4 cup barbecue sauce, beef, 1/4 cup rice, salt and pepper in large bowl until well blended. Shape mixture into 24 meatballs, about 1-1/4 inches each. Place in large skillet sprayed with cooking spray; spoon sauce mixture over meatballs.
Bring to a boil over medium-high heat. Stir gently and cover. Reduce heat to medium-low; simmer 16 to 18 minutes or until meatballs are cooked through (160°F).
Meanwhile, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice.

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