Recipe by loves2bake
"These meatballs are a favorite for any occasion. I made 14 pounds of meatballs for my sister's graduation party and I only had 1 medium container left over. My mother made sloppy joes and needless to say they had a lot left over because everyone loved these meatballs. Guaranteed favorite!"
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1 (13.25 ounce) can
pineapple chunks in juice
green bell pepper, sliced
1 (3 pound) bag
frozen cooked meatballs, thawed
I liked this recipe but have a few comments on amounts listed. My store does not carry 13.25 ounce cans of pineapple chunks. I used the 20 ounce size but kept all the other sauce ingredients as written. It worked great for me. Using a smaller can of pineapple would result in less sauce since you are depending on the juice from the can so I would opt for the larger can. I would also make sure not to use an Italian frozen meatball. I don't think the flavors would meld with this at all. I used Aidells Chicken Meatballs in the Teriyaki & Pineapple flavor that I get at Costco which come in a 2.25 lb package. These were absolutely the perfect meatball for this recipe if you can find them. I also subbed an orange bell since it is what I had on hand. I think using different colors would make for a nice presentation. Very good! Oh, and make sure to use fresh lemon juice, even though it isn't called out. It's got to be fresh.
I'm giving this two stars because it wasn't terrible. But, to be honest, I was very disappointed. Maybe doubling the sauce would help, but I made no changes to this recipe and it turned out lackluster and bland. We will eat it because I hate to throw food away, but I also hate to think of all the other things I could have used 3 lbs. of meatballs for. Removing this one from my recipe box -- sorry.
I use this same recipe(minus the lemon juice for my sweet and sour sauce, but pour it over meatballs that I make that have a small amt of ginger in them to give a unique taste. I have had the same results, in Dec when we are invited to many parties where we are to take dishes, my husband and I make hundreds of meatballs and freeze them. Then we just bake the amt we need, put them in the crock pot w/ the sauce and we're good to go. The crock pot is practically licked clean!!!Thanks for your eaiser version
SOOO good! I love that this recipes gets its "tang" from the pineapple and lemon rather than vinegar. So easy too! Just what I was looking for! It would be good with chicken as well. I also used freeze dried green peppers from my home grocery store so I am ready to make this meal anytime with simple ingredients I always have!
I used this recipe for a social potluck and card party for about 20 people. They raved about these meatballs and by the time it was over they were all gone! I've been requested to make them again and how simple! Thank You!!
Very good flavor but toward the end I had to make another batch of the sauce and add that because it just needed more to coat the meatballs for more flavor. Also, first batch I used pineapple in 100% juice and the 2nd batch with pineapple in heavy syrup and that tasted better. (Used 20 oz cans each time) Will make again.
This is excellent!! I use a 20oz can of pineapple chunks with about 1.75 lb of frozen gluten-free meatballs then add a bag of frozen stir-fry blend veggies. So delicious!! I have made this twice in the last month because my fiance and I both love it so much.
Definitely delicious sauce and super easy. I followed another reviewer's advice (Valerie's kitchen) and used the aidell's frozen chicken teriyaki meatballs and was disappointed. they turned out quite spongy and processed tasting. Not the fault of the recipe author, though, so I still gave this 5 stars for the ease and taste factor. I would just make my own simple meatballs next time since the sauce adds so much flavor, so you don't need to add a lot to your homemade meatballs. DEFINITELY double the sauce and use two 20 oz casn of pineapple if you like a saucy dish. Other than that, follow all other portions exactly (doubling). I also followed another reviewer's tip and used pineapple in the syrup instead of the juice. Oh, and I skipped the pepper altogether since I made this for a potluck and some people have an aversion to peppers. Didn't make a difference in the flavor - still wonderful!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 263
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