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 | ||
|---|---|---|
| Total Fat | 21 g | 27% |
| Cholesterol | 111 mg | 31% |
| Sodium | 743 mg | 26% |
| Carbohydrate | 97 g | 27% |
| Dietary Fiber | 6 g | 21% |
| Protein | 41 g | 68% |
| Vitamin C | 19 mg | 27% |
| Calcium | 113 mg | 9% |
| Iron | 6 mg | 26% |
| Vitamin A | 114 iu | 2% |
| Calories | 730 kcal | 30% |
| Sugars | 38 g | 3% |
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
By creating a profile and answering a few questions, we can transform your experience on Ready Set Eat into one that’s tailored to your cooking style and tastes.
Personalize My Experience
Please enter your email address and click submit.
You will be sent an email with a re-set password link within a few minutes.
