- 1 can (8 oz each) crushed pineapple in juice, divided
- 1 cup Hunt's® Original Barbecue Sauce, divided
- 1 pound ground round beef (85% lean)
- 2-1/4 cups instant brown rice, uncooked, divided
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- PAM® Original No-Stick Cooking Spray
- 3/4 cup frozen chopped green bell pepper
|Serving Size||4 servings (6 meatballs with sauce and 1 cup rice each)|
- Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside.
- Mix remaining pineapple, remaining 1/4 cup barbecue sauce, beef, 1/4 cup rice, salt and pepper in large bowl until well blended. Shape mixture into 24 meatballs, about 1-1/4 inches each. Place in large skillet sprayed with cooking spray; spoon sauce mixture over meatballs.
- Bring to a boil over medium-high heat. Stir gently and cover. Reduce heat to medium-low; simmer 16 to 18 minutes or until meatballs are cooked through (160°F).
- Meanwhile, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice.
|Amount per Serving|
|% Daily Value*|
|Total fat||18 g||27%|
|Saturated fat||6 g||30%|
|Dietary fiber||5 g||19%|
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Rule 1: Bake all meatballs in the oven, don't fry them or try to cook them on top of the stove. The recipe is flawed for two other reasons. There is too much grease in 85% ground beef for the recipe, if followed, to work. There is too much liquid added to not have a lot of a bonding agent like bread crumbs and egg.
WOW!!! I made this today for dinner. The meatballs fell apart back into ground hamburger meat. The rice didn't cook in the meatballs. The sauce was so sweet we could not eat it. I did use the brands suggested above. This was a total waste of my time and MONEY. I would not suggest anyone try this. The meat balls need some bread and egg to hold them together I have been cooking for 40 years. I am a very well seasoned cook in all types of food. i give this a -10
Opting to implement suggestions from other reviewers, I added an egg and bread crumbs (and some bulgar wheat) to the meatball mixture to bind the ingredients. I also tried to brown the meatballs before adding the sauce. They didn't all fit in the pan (as was a common comment among reviewers) so I had to make two batches. The meatballs were very frail and were too easy to break apart (another common reviewer comment) so browning them in batches was not a good idea. Next time, I will stick with the recipe to put all the raw meatballs in the pan and boil them in the sauce to cook them. This is less work and reduces the likelihood that they'll break apart. I would still add the egg and bread crumbs because the flavor was fantastic. My picky eater didn't like the rice but did eat the meatballs. The rest of the family loved the dish as much as I did.
Recipies are to be modified any way the cook desires, fir better or worse. Those that call for specific brands of ingredients are nothing more than shallow ads for the product recommended.
I followed the directions exactly and my husband and I enjoyed the meatballs and rice very much. It is not right, in my opinion to change the recipe to the extent that the taste is totally different than the original recipe and then submit a review of their own version of the recipe.
This was simple and fast. It seemed a little soupy when I made the meatballs but I browned them up well in the pan, and I used two pans because I had a crowding issue. Once they were browned I flipped them over. I used ground chicken and we bought a different brand of sauce that is gluten free. But otherwise we were happy it was sweet and tangy. We did have a large amount of left overs for our family of 3.