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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


Step 1

PREHEAT oven to 450°F. Line a 15x10x1-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside.

Step 2

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.

Step 3

BAKE 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce of meatballs. Serve warm.

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