Sweet & Spicy Meatballs
- Course: Appetizers & Snacks
Prep meatballs then wrap in Reynolds Wrap® Non-Stick Foil & freeze. Line dish dull side up for easy serving & cleanup. Foil is great for storing & heating leftovers too.
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- Reynolds Wrap® Heavy Duty Aluminum Foil
- 1 jar (10-12 oz.) sweet and sour sauce
- 1 teaspoon garlic salt
- ½ to 1 teaspoons crushed red pepper flakes
- 2 pounds frozen meatballs
- 1 medium red bell pepper, cubed
- 1 can (20 oz.) pineapple chunks, drained
PREHEAT oven to 450°F. Line a 15x10x1-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.
COMBINE sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. ARRANGE in even layer in foil-lined pan.
BAKE 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce of meatballs. Serve warm.
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