Sweet and Sour Meatballs

By ldelmas

Thickening with Cornstarch
cornstarch clumps easily, so add a small amount of cold liquid to the cornstarch to form a thin paste before stirring it into the mixture.
Stir constantly as you add the cornstarch paste to the hot liquid, bringing the mixture to a boil. Cool for about 2 min., stirring often, for the mixture to obtain maximum thickness.

Ingredients

• One can (20 ounces) pineapple chunks
• 1/2 cup packed brown sugar
• 1/3 cup cold water
• 3 tablespoons cider vinegar
• 30 frozen fully cooked meatballs, thawed(1/2 ounce each)( 15 ounces)
• one large green pepper, cut into 1 inch pieces
• hot cooked rice, optional

Preparation

Step 1

Drain pineapple, reserving juice. Set pineapple aside. Add water to juice if needed to measure 1 cup; pour into a large skillet. In a bowl, combine the brown sugar, cornstarch, cold water, vinegar and soy sauce until smooth. Stir into skillet.
Bring to a boil over medium heat; cook and stir until thickened. Add the pineapple, meatballs, and green pepper. Simmer, uncovered, for 20 min. or until heated through. Serve with rice if desired