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Sweet & Spicy Chinese Meatballs on Brown Rice
A finalist, by Chloe Jordan Teddar of Arkansas, in the 2001 National Beef Cookoff.

Prep: 20 minutes
Cook: 10 minute
Servings: Serves 4

1 package (18 oz.) frozen fully-cooked beef meatballs

2 cups uncooked instant long grain brown rice

1 can (20 oz.) pineapple chunks in juice

1-1/2 cups prepared medium picante sauce

1 cup sugar free apricot preserves

-- sliced green onions

Sweet & Spicy Chinese Meatballs on Brown Rice

	Microwave meatballs according to package directions.
	Meanwhile, cook rice according to package directions.
	Measure 1/2 cup juice from pineapple and place in large saucepan; reserve remaining juice for other use.
	Stir in picante sauce and preserves; bring to a boil. Add meatballs and pineapple chunks. Reduce heat; simmer 10 minutes, stirring occasionally.
	Serve over rice. Sprinkle with green onions.

Recipes and Cooking Data Courtesy of the Texas Beef Council