Wow, this was really good! I made the meatballs and sauce early in the afternoon, baking the meatballs for 20 minutes at 350. I set out to make half the recipe, but I wanted to add more peppers and some onion and realized I wasn’t going to have enough sauce for all of that. So, I had to improvise a little and made half the meatballs but a full recipe of the sauce. I drained an 8 oz. can of pineapple tidbits and realized that I needed more liquid, so I added an equal amount of orange juice. I cut the brown sugar in half and it was still plenty sweet. I wanted my peppers and onions cooked to crisp tender, rather than just “heated through” so I sautéed them in a little olive oil first and then added the sauce and meatballs. I simmered that covered for a few minutes and then added the pineapple to heat through. I served this over jasmine rice and it was excellent! Both Hubs and I were very impressed. I used a mix of red, yellow, orange and green bell peppers, which resulted in a very colorful, delicious dish.
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Wow, this was really good! I made the meatballs and sauce early in the afternoon, baking the...