Pork 'n Pineapple Meatballs

Shape and bake meatballs up to 2 days ahead of time. Simply reheat with addition of vegetables in slow cooker the day of serving. This came from Kraft Food & Family. I have not tried this recipe, but I'm posting it for safe keeping.

• Ready In: 35 mins
• Serves: 4-5

Ingredients

• 2  lbs ground pork
• 1⁄2 cup  breadcrumbs
• 1  tablespoon ginger
• 1  egg
• 1  red onion, chopped
• 1  red pepper, chopped
• 1  green pepper, chopped
• 14  ounces pineapple chunks, undrained
• 1  tablespoon soy sauce
• 2  cups  kraft original barbecue sauce
•  MINUTE White Rice or   noodles, cooked

Directions

1. Mix ground beef with breadcrumbs, ground ginger, and egg until well blended. Shape meatballs; place on lightly greased cookie sheet and bake at 375 for 20-25 minutes.
2. Place onion, bell peppers, in a large slow cooker. Add undrained pineapple chunks, soy sauce, barbecue sauce and the cooked meatballs.
3. Cover slow cooker and place on HIGH setting for at least 1 hour and up to 4 hours. Serve over hot rice or favorite noodles.