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Sweet and Tangy Meatballs over Rice

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Sweet and Tangy Meatballs over Rice

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Course: Main Course
Cuisine: American
Keyword: Sweet and Tangy Meatballs over Rice
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: 519kcal

Ingredients

  • 1 none cooking spray
  • 1 cup brown rice, raw
  • 1 pound beef, ground, 95% lean
  • 1 large egg
  • 1 cup bread crumbs, plain
  • 1/2 cup pineapple, canned in 100% juice
  • 1 medium bell pepper, green
  • 1/4 cup water
  • 1/8 cup vinegar, distilled
  • 3 teaspoon soy sauce, low sodium
  • 2 tablespoon brown sugar
  • 2 tablespoon cornstarch
  • 2 cup sugar snap peas

Instructions

  • Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and place it in the oven while preheating.
  • Cook rice as directed on package; remove from heat and cover until ready to serve.
  • In a medium bowl, mix together the ground beef, egg, and bread crumbs using your hands. Form the meat into golf ball sized meatballs and place about 1 inch apart in the hot baking dish. Press down to flatten the bottom just slightly.
  • Bake for 15 minutes, then turn them over and continue baking about 5 more minutes or until somewhat crispy on the outside.
  • Prepare the sauce by draining pineapple and reserving the juice. Set pineapple aside, separately.
  • Chop pepper into 1-inch pieces and set aside as well.
  • Add 1/2 cup reserved pineapple juice to a large skillet, then add water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth.
  • Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs, and chopped green pepper.
  • Simmer, uncovered, for 20 minutes or until heated through.
  • While simmering, steam the peas in a small amount of water on the stove.
  • Serve meatballs and peas over rice.
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Nutrition

Calories: 519kcal | Carbohydrates: 76g | Protein: 35g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 419mg | Fiber: 4g | Sugar: 16g

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