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Tuesday, February 26, 2019

Meatball Magic

Janet Groene's
Pineapple Curry Meatballs

    Frozen meatballs are one of the RV cook's best friends because you can do so much with them. Heat in spaghetti sauce to make meatball subs or spaghetti and meatballs. Sauce them with raitta, stuff them in pita and you have a Middle Eastern classic. Spear them for canapes. Slice them to make a cold sandwich.  
     Here's a sweet way to make a saucy main dish. Just add rice made from scratch or warmed from a pouch.

12-ounce jar of pineapple jam or preserves
20-ounce can pineapple tidbits, drained
1 tablespoon cornstarch
8-ounce jar Dijon style mustard
½ cup each water and brown sugar
2 teaspoons curry powder
2 packages, 16 ounces each, frozen meatballs

    Put pineapple preserves in a large pan. Drain the tidbits. Whisk juice with cornstarch and add to the pan with the tidbits. Over how-medium heat, stir in mustard, water, brown sugar and curry powder. until it's bubbly. Add thawed  meatballs and heat through. Serve with buttered rice. Serves 8. 

See more of Janet Groene's RV-ready recipes at

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