Porcupine Meatballs (Mom)

By exdircomp

Ingredients

• Ingredients
• 1/2 cup uncooked long grain rice
• 1/2 cup water
• 1/3 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon celery salt
• 1/8 teaspoon pepper
• 1/8 teaspoon garlic powder
• 1 pound ground beef
• 2 tablespoons canola oil
• 1/2 can (15 ounces) tomato sauce
• 1 cup water
• 2 teaspoons Worcestershire sauce
• 1 can (20 ounces) unsweetened pineapple chunks, undrained
• 1/2 cup packed brown sugar
• 1/4 cup cornstarch
• 1/2 cup cider vinegar
• meatballs
• 2 medium green peppers, cut into 1-inch pieces
• 1 jar (10 ounces) maraschino cherries, drained
• Hot cooked rice
• .

Preparation

Step 1

Directions
•In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs.
Place in slow cooker for 1 hour.
•Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups.
• In a small saucepan, combine brown sugar and cornstarch. Gradually stir in the pineapple juice mixture until smooth. Stir in vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
• In a 3-qt. slow cooker, combine the meatballs, peppers and pineapple chunks. Stir in pineapple juice mixture. Cover and cook on low for 6-8 hours or until heated through and peppers are tender, adding cherries during the last 30 minutes of cooking. Serve with rice if desired. Yield: 8 servings