Sweet-Sour Meatballs for the Crockette

This recipe is adapted from the fall 2006 edition of Cooking for 2. It is prepared in a crockette or 1 1/2 qt crockpot and makes a deliciously quick meal for a small family.

• Ready In: 5 hrs 15 mins
• Serves: 3

Ingredients

• 12 -16  fully cooked  frozen meatballs, thawed
• 1⁄4 cup brown sugar, packed
• 2  tablespoons cornstarch
• 1⁄3 cup white wine vinegar
• 1  tablespoon soy sauce
• 1⁄2 medium green pepper, cut into 1 inch chunks
• 1⁄2 medium  white onion, cut into 1 inch chunks
• 1 (8 ounce) can pineapple chunks, undrained
•  hot cooked rice

Directions

1. In a small bowl, combine the sugar, cornstarch, vinegar and soy sauce.
2. Place the thawed meatballs in the slow cooker and pour the prepared sauce over, stirring to coat.
3. Add the green pepper and onions, cover and cook for 4 to 5 hours.
4. The last 30 minutes of cooking, stir in the pineapple.
5. Stir and serve over the hot cooked rice.