Recipe Ingredients
- 1 – bag of Rosina Swedish Style Meatballs
- 1 tbsp. vegetable oil
- 1 clove garlic, minced
- 1 each green & red pepper, coarsely chopped
- 1 – 14 oz. can pineapple chunks
- 2 tbsp. cornstarch
- 1/3 cup sugar
- 1/3 cup vinegar
- 1 tbsp. soy sauce
- 1/2 cup cashews (optional)
- 1/4 cup coconut, toasted (optional)
Recipe Directions
- Skillet method:
- Partially thaw meatballs in microwave for 1 minute. Cut each meatball into 3 slices.
- Heat oil in large fry pan. Add garlic and peppers. Stir-fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes until meatballs are heated through.
- Drain pineapple, reserving juice in a small bowl. Combine pineapple juice, cornstarch, sugar, vinegar and soy sauce. Pour over meatball mixture and cook, stirring constantly, until sauce has thickened.
- Stir in pineapple chunks and cashews. Garnish with toasted coconut, if desired.
- Crockpot method:
- Drain pineapple, reserving juice.
- Put frozen meatballs, pineapple juice, pepper, garlic, cornstarch, sugar, vinegar and soy sauce in crockpot and cook on low for 8 hours (or high for 4 hours).
- Before serving add pineapple pieces, cashews and garnish with toasted coconut.
