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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.

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