Servings: 6 | Preparation: 15 Mins
- 1 - bag of Rosina Swedish 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)
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.
Crock pot method: Drain pineapple, reserving juice. Put frozen meatballs, pineapple juice, pepper, garlic, cornstarch, sugar, vinegar and soy sauce in crock pot and cook on low for 8 hours (or high for 4 hours). Before serving add pineapple pieces and cashews and garnish with toasted coconut.