can (8 oz) each) crushed pineapple in juice, divided
1
cup Hunt's® Original Barbecue Sauce, divided
1
lb ground round beef (85% lean
2-1/4
cups instant brown rice, uncooked, divided
1/4
tsp salt
1/8
tsp ground black pepper
pam® original no-stick cooking spray
3/4
cup frozen chopped green bell pepper
Directions
1.
Stir together half the pineapple and 3/4 cup barbecue sauce in small bowl; set aside.
2.
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.
3.
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).
4.
Meanwhile, prepare remaining 2 cups rice according to package directions, omitting salt and butter and adding bell pepper. Serve meatballs and sauce over rice.
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