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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Talk about one easy dish that creates an amazing sweet and sour sauce! You can serve over rice for more of a dinner-like option, but I also like to offer them as an appetizer simply served with toothpicks. Ingredients:
1 can (20 ounces) unsweetened pineapple chunks, undrained |
1/2 cup packed brown sugar |
1/4 cup cornstarch |
1/2 cup cider vinegar |
1 package (32 ounces) frozen fully cooked homestyle meatballs |
2 medium green peppers, cut into 1-inch pieces |
1 jar (10 ounces) maraschino cherries, drained |
salt and pepper to taste |
hot cooked rice, optional |
Directions:
1. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.
2. In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.
3. Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice. Yield: 8 servings.
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