My whole family loves this recipe. I BAKE my meatballs for 30 minutes at 350 degrees on a foil-lined baking sheet (sprayed with Pam) for easy clean-up [the meatballs don't 'break apart' this way, and baking them makes this low-fat]. While the meatballs are baking, I cook plain jasmine rice and make the sauce. ---> I USE JUST A SCANT 1/4 CUP white vinegar… I add more chopped green bell pepper (personal preference) and add two ‘flat’ cans of unsweetened pineapple chunks (I often cannot find the larger cans of unsweetened pineapple chunks)… When the meatballs are done baking, I use tongs to add them to the sauce, carefully fold them into the sauce, and serve over rice. Delish. Wouldn't change anything else! Reheats very well also.
Was this review helpful?
13 users found this review helpful
My whole family loves this recipe. I BAKE my meatballs for 30 minutes at 350 degrees on a...