Ingredients
2 teaspoons olive oil1/2 pound sliced fresh mushrooms1 medium green pepper, cut into 1-inch pieces1 medium onion, cut into 1-inch pieces1 package (12 ounces) frozen fully cooked Italian meatballs, thawed1 bottle (18 ounces) barbecue sauce1 jar (10 ounces) apricot preserves1 cup unsweetened pineapple chunks1/2 cup water3/4 teaspoon ground mustard1/8 teaspoon ground allspiceHot cooked rice
Preparation
In a Dutch oven, heat oil over medium-high heat. Add mushrooms, pepper and onion; cook and stir until tender, 7-9 minutes.
Stir in meatballs, barbecue sauce, preserves, pineapple, water, mustard and allspice. Reduce heat to medium; cook and stir 6-8 minutes or until meatballs are heated through. Serve with rice.
