Pineapple-glazed Meatballs With Carrot And Bell Pepper

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 2 lbs lean ground beef (use your favorite meatball recipe and shape into about 1 to 1-1/2-inch balls)
• 2 (20 ounce) cans crushed pineapple (drained but reserve the juice in a measuring cup)
• 2/3 cup water
• 4 tablespoons ketchup
• 6 tablespoons vinegar
• 2 tablespoons soy sauce
• 1 1/2-2 cups brown sugar, packed (or to taste)
• 6 tablespoons cornstarch (measured 6 tbsps exactly)
• 1 -2 teaspoon ginger powder
• 1 teaspoon garlic powder
• 1 1/2 teaspoons seasoning salt
• 1 large carrot, peeled and diced
• 1 large green bell pepper, seeded and coarsely chopped
• cooked rice

Recipe

• 1 set oven to 400 degrees.
• 2 place the shaped meatballs onto a greased baking sheet and cook for about 15 minutes; set aside.
• 3 for the sauce; to the reserved pineapple juice in the measuring cup add in enough water to measure 2 cups.
• 4 in a large saucepan combine the pineapple juice mixture with 2/3 cup water, ketchup, vinegar, soy sauce and brown sugar (start with 1-1/2 cups brown sugar and add in more later if needed) cornstarch, ginger powder, garlic powder and seasoned salt; bring to a boil over medium heat whisking vigorously so that the cornstarch does not become lumpy; cook until thickened and smooth.
• 5 at this point you may adjust the brown sugar, garlic powder, seasoned salt and ginger to suit taste.
• 6 stir in the crushed pineapple, carrot, bell pepper and meatballs; gently stir until coated with the sauce then simmer uncovered for about 20-25 minutes over lo heat or until the meatballs are thoroughly cooked through.
• 7 serve with or over cooked rice.