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Sweet 'N Tangy Meatballs




Source of Recipe


Unknown






List of Ingredients



• 1 Tbsp. olive oil
  
• 1 small red onion, cut into chunks
  
• 1 small red bell pepper, cut into chunks
  
• 1 jar (1 lb. 10 oz.) Ragú Old World Style Pasta Sauce
  
• 1 can (8 oz.) pineapple chunks in natural juice, drained (reserve 1 Tbsp. juice)
  
• 1 jar (12 oz.) grape jelly
  
• 1 package (20 oz.) frozen fully-cooked cocktail-size meatballs, thawed
  






Instructions



1. In 12-inch skillet, heat olive oil over medium-high heat and cook onion and red pepper, stirring occasinally, 4 minutes or until crip-tender. Remove and set aside.
   
2. In same skillet, stir in Pasta Sauce, reserved pineapple juice and jelly. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meatballs are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.
   






Final Comments


4 servings