30-40 prepared meatballs
1 large green bell pepper, diced
1 large can crushed pineapple
1/4 cup apple cider vinegar
1/3 cup brown sugar
1 Tablespoon soy sauce
1 Tablespoon cornstarch
In a fry pan, brown meatballs on all sides. In a seperate bowl, drain the pineapple, reserving the juice. Combine the pineapple juice, apple cider vinegar, brown sugar, soy sauce and cornstarch. Add to the skillet with the meatballs. Stir the meatballs and sauce constantly until sauce boils. Boil and stir 1 minute more. Add bell peppers and pineapple to the sillet. Simmer for 5 minutes longer or until meatballs are cooked through. Serve over cooked rice.
*I have done this in the crockpot before as well, just mix your sauce and add everything to the crockpot. Cook on low heat.
*When I cook this, I usually double the sauce - it will depend on how much extra sauce your family likes.
*This would make a great appetizer as well.