These sauced-up meatballs have big Asian flair. If your family likes sweet-and-sour chicken, this beefy version is bound to hit the spot.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 25 MIN. • MAKES: 6 SERVINGS
2 teaspoons olive oil
1/2 pound sliced fresh mushrooms
1 medium green pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 bottle (18 ounces) barbecue sauce
1 jar (10 ounces) apricot preserves
1 cup unsweetened pineapple chunks
1/2 cup water
3/4 teaspoon ground mustard
1/8 teaspoon ground allspice
Hot cooked rice
1. In a Dutch oven, heat the oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir 7-9 minutes oruntil vegetables are tender.
2. Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice.