Sweet and Sour Meatballs

By Kathy C.

Adapted from 2 recipes that I found in Quick Cooking Magazine and in Fix-it-and-Forget-it Cookbook

Ingredients

• Meatballs:
• 2 eggs
• 1 cup dry bread crumbs
• 1/4 cup chopped onion
• 1 tsp salt
• 1 tsp worcestershire sauce
• 1/4 tsp black pepper
• 2 lbs ground beef
• Sauce:
• 20 oz pineapple chunks
• 1/3 cup water
• 3 Tbsp vinegar
• 1 Tbsp soy sauce
• 1/2 cup brown sugar
• 3 Tbsp cornstarch
• 1 green or red pepper, cut in chunks
• Cooked Brown Rice

Preparation

Step 1

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-inch balls, about 6 dozen. Place in single layers in ungreased 15x10x1 baking pans.
Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain.
Cool. Place in freezer bag. May be frozen for up to 3 months.

Serving Day:
Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet or pot. Add vinegar, soy sauce, brown sugar and cornstarch; stir until smooth. Cook over medium heat until thick, stirring constantly.

Put in Crock pot: Sauce, meatballs (frozen or thawed), pineapple, and green pepper. Cook on low 2-3 hours or until heated through.
Serve over rice.