This recipe is for a 1 1/2 qt to 2 qt slow cooker.
Sweet and Sour Meatballs (serves 2)
16 frozen fully cooked meatballs (1/2 oz each, thawed
(or 8 larger 1 oz meatballs)
1/2 cup sugar (I used about 2 tabl. Splenda)
2 tabl. plus 2 tsp. cornstarch
1/3 cup white vinegar
1 tabl. reduced sodium soy sauce
1/2 medium green bell pepper cut into 1" pieces
(I used red bell pepper)
1 can (8 oz) pineapple chunks, undrained
Hot cooked rice, optional
Place meatballs in a slow cooker. In a small bowl combine the sugar, cornstarch, vinegar and soy sauce. Pour over meatballs. Add green pepper. Cover and low 4 1/2 hours.
Stir in pineapple, cover and cook 30 min. longer.
Ann in San Diego
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