Open and pour the contents of 6 cans of Contadina Sweet and Sour Sauce with Fresh Pineapple Chunks into a large saucepan.

Add 4-6 pounds of Handcrafted Cooked Turkey Meatballs into the saucepan with the sauce.

Heat the saucepan over medium-low heat and simmer the meatballs in the sweet and sour sauce for about 15-20 minutes, allowing the flavors to meld.

Gently stir in 32 ounces of Crunchy Water Chestnuts and 30 ounces of Petite Baby Corn into the saucepan. Continue simmering for an additional 5-7 minutes until heated through.

Pour 1 cup of Aromatic White Wine into the saucepan, stirring gently. Allow it to simmer for another 5 minutes to infuse the flavors.

Fold in the 2 Medium Sliced Green Bell Peppers and 2 Medium Diced Red Bell Peppers. Stir well to combine.

Let the mixture simmer for an additional 5-7 minutes until the bell peppers are slightly tender but still crisp.

Taste and adjust the seasoning if needed. You can add a touch of salt, pepper, or any desired seasonings.

Once everything is cooked through and the flavors have blended, remove from heat and serve the delicious Contadina Sweet and Sour Turkey Meatballs hot as a main dish. They pair perfectly with rice or noodles.