So easy, and so tasty -- the horseradish mustard, pineapple and brown sugar combine beautifully, the cider vinegar adds a sweet 'n sour zest, and the Frank's RedHot finishes it with just the right amount of kick! Meatballs can be added straight from freezer, and most of the other ingredients are probably on hand in the pantry, so it's easy to whip up anytime without a big shopping trip or a lot of pre-planning. And there's only one pan to wash!
Ingredients:
1/4 cup FRENCH'S® Horseradish Mustard
2 tsp FRENCH'S® Classic Worcestershire Sauce
12 oz Ginger ale (not diet)
3 tbsp Cider vinegar
1/2 tsp Frank's RedHot original cayenne pepper sauce
1/4 cup packed light brown sugar
32 oz Frozen, pre-cooked Swedish-style meatballs without sauce
20 oz Canned pineapple tidbits in pineapple juice
1 tsp salt
1/2 tsp pepper
Directions:
In a large, heavy saucepan, combine:
French's horseradish mustard
French's Worcestershire sauce
Ginger ale (one 12 oz can or 1 and 1/2 cups)
Brown sugar
Cider vinegar
Frank's RedHot original cayenne pepper sauce
1 20 oz. can pineapple tidbits in juice (juice and all)
Salt
Pepper
Stirring frequently, cook at medium-high heat for 5-10 minutes until mixture is well blended and begins to thicken.
Add frozen meatballs. Stir well.
Reduce heat, cover and simmer over medium heat 30-35 minutes or until meatballs are heated evenly through.
Serve meatballs hot over rice as an entree or by themselves as a party snack/hors d'oeurve.
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