1 cup Hunt's® Sweet Mesquite Molasses BBQ Sauce
1 pound ground round beef (85% lean)
1/3 cup finely chopped onion
2-1/4 cups instant brown rice, uncooked, divided
1/2 teaspoon seasoned salt
1/8 teaspoon ground black pepper
PAM® Original No-Stick Cooking Spray
1 can (8 oz each) crushed pineapple in juice, undrained
1/4 cup water
3/4 cup chopped green bell pepper
Nutrition Information
| % Daily Value | ||
|---|---|---|
| Calcium | 93 mg | 9% |
| Carbohydrate | 80 g | 27% |
| Cholesterol | 92 mg | 31% |
| Total Fat | 18 g | 27% |
| Iron | 5 mg | 26% |
| Calories | 603 kcal | 30% |
| Sodium | 614 mg | 26% |
| Protein | 34 g | 68% |
| Saturated Fat | 6 g | 30% |
| Sugars | 32 g | 3% |
| Dietary Fiber | 5 g | 21% |
| Vitamin C | 16 mg | 27% |
| Vitamin A | 94 iu | 2% |
Mix together 1/4 cup barbecue sauce, beef, onion, 1/4 cup rice, seasoned salt and pepper in large bowl until blended. Divide mixture into 24 portions; roll firmly into 1-1/4-inch balls.
Spray large skillet with cooking spray; heat over medium-high heat. Place remaining 3/4 cup barbecue sauce, pineapple and water in skillet; stir to combine. Place meatballs in skillet on top of sauce mixture.
Bring to a boil. Cover and reduce heat to medium-low. Simmer 10 to 12 minutes or until meatballs are cooked through (160°F), stirring carefully. Uncover, simmer 2 to 3 minutes more or until sauce is thickened slightly.
Meanwhile, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice.
Hawaiian Meatballs and Rice
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