Sweet 'n Tangy Meatballs

• 1 tablespoon olive oil
• 1 small red onion, cut into chunks
• 1 small red bell pepper, cut into chunks
• 1 lb ragu old world style pasta sauce
• 8 ounces canned pineapple chunks in natural juice, drained and reserving 1 tablespoon juice
• 12 ounces jarred grape jelly
• 20 ounces frozen fully cooked cocktail meatballs, thawed
• hot cooked rice

1. In 12-inch skillet, heat olive oil over medium-high heat and cook onion and red pepper, stirring occasionally, 4 minutes or until crisp-tender.
2. Remove and set aside.
3. In same skillet, stir in pasta sauce, reserved pineapple juice and jelly.
4. Bring to a boil over medium-high heat.
5. Reduce heat and simmer, stirring occasionally, 10 minutes or until meat-balls are done and sauce is thickened.
6. Return vegetables to skillet.
7. Stir in pineapple and heat through.
8. Serve, if desired, over hot cooked rice.

olive oil, red onion, red bell pepper, world style pasta sauce, pineapple, grape jelly, cocktail meatballs, rice

Taken from www.food.com/recipe/sweet-n-tangy-meatballs-445230 (may not work)