Directions:
- Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
- In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
- Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 98.47 Kcal (412 kJ) | ||
| Calories from fat | 6.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.76g | 1% | |
|---|---|---|---|
| Cholesterol | 1.69mg | 1% | |
| Sodium | 23.82mg | 1% | |
| Potassium | 98.85mg | 2% | |
| Total Carbs | 22.09g | 7% | |
| Sugars | 16.92g | 68% | |
| Dietary Fiber | 0.82g | 3% | |
| Protein | 0.75g | 2% | |
| Vitamin C | 25.3mg | 42% | |
| Iron | 0.2mg | 1% | |
| Calcium | 20.5mg | 2% | |
| Amount Per 100 g | |||
| Calories | 134.76 Kcal (564 kJ) | ||
| Calories from fat | 9.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.04g | 1% | |
|---|---|---|---|
| Cholesterol | 2.31mg | 1% | |
| Sodium | 32.59mg | 1% | |
| Potassium | 135.28mg | 2% | |
| Total Carbs | 30.24g | 7% | |
| Sugars | 23.15g | 68% | |
| Dietary Fiber | 1.12g | 3% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 34.6mg | 42% | |
| Iron | 0.3mg | 1% | |
| Calcium | 28.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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