Sweet 'n Tangy Meatballs

Name: Sweet 'n Tangy Meatballs
Total time: 35 min
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 purple onion small, cut into chunks; 1 red bell pepper small, cut into chunks; 1 jar ragu pasta sauce 1 lb. 8 oz., Old World Style®; 8 ounces pineapple chunks in natural juice 1 can, drained (reserve 1 Tbsp. juice); 12 ounces grape jelly 1 jar; 20 ounces meatballs 1 package, frozen fully-cooked cocktail-size, thawed

RAGÚ

7Ingredients

35Minutes

190Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

1 tablespoon olive oil
1 purple onion (small, cut into chunks)
1 red bell pepper (small, cut into chunks)
1 jar ragu pasta sauce (1 lb. 8 oz., Old World Style®)
8 ounces pineapple chunks in natural juice (1 can, drained (reserve 1 Tbsp. juice))
12 ounces grape jelly (1 jar )
20 ounces meatballs (1 package, frozen fully-cooked cocktail-size, thawed)

Directions

Heat olive oil in 12-inch skillet over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove vegetables and set aside.
Stir Pasta Sauce, reserved pineapple juice, jelly and meatballs into same skillet. 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.

Discover more recipes from Ragú