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“I found this in the Sunday coupons. I have not tried this just posting for safe keeping.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 tablespoon olive oil
  • 1 small red onion, cut into chunks
  • 1 small red bell pepper, cut into chunks
  • 1 lb ragu old world style pasta sauce
  • 8 ounces canned pineapple chunks in natural juice, drained and reserving 1 tablespoon juice
  • 12 ounces jarred grape jelly
  • 20 ounces frozen fully cooked cocktail meatballs, thawed
  • hot cooked rice

Directions

  1. In 12-inch skillet, heat olive oil over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender. Remove and set aside.
  2. In same skillet, stir in pasta sauce, reserved pineapple juice and jelly. Bring to a boil over medium-high heat. Reduce heat and simmer, stirring occasionally, 10 minutes or until meat-balls are done and sauce is thickened. Return vegetables to skillet. Stir in pineapple and heat through. Serve, if desired, over hot cooked rice.

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