Time 1h15m Yield 15 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350 degrees F. In deep non-greased baking pan, add enough thawed meatballs to fill the pan full in one even layer. Top the meatballs with the pineapple chunks, saving all of the juice from the pineapple in a separate bowl. In a medium bowl, mix together the mustard, red and green onion, and garlic, then spread this on top of the meatballs & pineapple. In a saucepot, mix 2 Tbsp of the reserved pineapple juice (save the rest for later in the recipe), ketchup, vinegar, water, Worcestershire sauce, and black pepper, mixing all ingredients together. Cook on high heat for 2 minutes and stir, do not leave the pan or it might burn (not to mention blooop and spurt and bubble and make a mess). Cook another 3 to 4 minutes,stirring the whole time, take it off the heat and continue to stir for 2 minutes. Pour the Sweet and Sour Sauce over the meatballs and bake uncovered for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and return to oven for another 30 minutes.
Time 1h5m Yield about 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F. In deep non-greased baking pan, add the thawed meatballs. Top the meatballs with the pineapple chunks. In a medium bowl add the mustard, red and green onion, and garlic. Mix well. Top the meatballs and pineapple with the mustard sauce. Add the Sweet and Sour Sauce and season with black pepper. Bake for 30 minutes. Remove from the oven; add the remaining pineapple juice, stir to combine, and place back in the oven for the remaining 30 minutes. Serve while hot. In a saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. Cook for 2 minutes and stir. After 3 to 4 minutes, take it off the heat and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2 to 3 weeks at the maximum.
Time 10m Yield 10 Number Of Ingredients 13 Steps:
Preheat oven to 350 °F. In deep non-greased baking pan, place meatballs, mustard, red and green onion, and garlic. Mix well. Add the sweet and sour sauce. And the pineapple, then mix well. Bake at 350 °F for 1 hour. After 30 minutes, add the pineapple juice and mix it. When time is up serve the meatballs with the sweet and sour sauce and the pineapple on the side. Sweet and Sour Sauce: In saucepot, mix all ingredients together. Cook on high heat. Keep your eye on it. Do not walk away. After 2 minutes mix it. Then after 3-4 minutes take it off and mix for 2 minutes. Use it same day or keep in the refrigerator for about 2-3 weeks at the maximum.
Time 3h10m Yield 12 Number Of Ingredients 5 Steps:
In a medium bowl, mix sauerkraut, jellied cranberry sauce, brown sugar and spaghetti sauce. Place meatballs in a slow cooker set to low. Cover with the sauerkraut mixture. Cook 3 to 4 hours, stirring occasionally.
