Tangy Sweet & Sour Meatballs

“Everything you see I owe to spaghetti.” – Sophia Loren



• 1 can (20 ounces) pineapple chunks
• 1/3 cup water
• 3 tablespoons vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1 batch of 30 meatballs
• 2-3 large sweet peppers, cut into 1-inch pieces
• Hot cooked rice (basmati is what I use)

1. Drain pineapple, reserving juice. Set pineapple aside.

Add water to juice if needed to measure 1 cup; pour into a large skillet. Add 1/3 cup water, vinegar, soy sauce, brown sugar and cornstarch; stir until smooth.
2. Cook over medium heat until thick, stirring constantly. Add the pineapple, meatballs and sweet peppers.
3. Simmer, uncovered, for 20 minutes or until heated through. Serve with rice. Yield: 6 servings