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Sweet And Sour Luncheon Meat Recipe
|Canned luncheon meat||12 Ounce|
|Oats||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1 Tablespoon|
|Pineapple chunks||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1752 Calories from Fat 809
% Daily Value*
Total Fat 91 g140.2%
Saturated Fat 39.8 g198.9%
Trans Fat 0 g
Cholesterol 595.9 mg
Sodium 3571.5 mg148.8%
Total Carbohydrates 130 g43.2%
Dietary Fiber 8 g32%
Sugars 62.2 g
Protein 107 g213.3%
Vitamin A 27.6% Vitamin C 46.8%
Calcium 91.5% Iron 48.2%
*Based on a 2000 Calorie diet
Place meatballs in shallow baking pan.
Bake at 400 degrees for 20 minutes.
Blend brown sugar and cornstarch into small amount of fat in skillet; add 1 cup water gradually.
Simmer, stirring constantly, until sauce is smooth and thickened; add pineapple, vinegar and ginger.
Simmer, stirring con- stantly, until heated through.
Drain off excess fat from meatballs; pour sauce over meatballs.
Bake for 10 minutes longer.