A friend shared this recipe with me. Since it is one my friend likes, I am sharing it with you because I know she only likes good food! If you want to boost your vitamin C, use a red bell pepper instead of green. Ref bell peppers are loaded with vitamin-C.
32 oz. package of precooked, frozen meatballs (you could use turkey meatballs)
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbsp. cornstarch
2/3 cup of white vinegar
2 Tbsp. Soy sauce
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Delicious served over rice.
13.5 oz can of unsweetened pineapple chunks (put juice aside)
1 large green pepper, diced
1 cup of brown sugar
2 Tbsp. cornstarch
2/3 cup of white vinegar
2 Tbsp. Soy sauce
Place meatballs in crock pot and top with green pepper and drained pineapple chunks. In a separate bowl, mix reserved pineapple juice, brown sugar, cornstarch, vinegar and soy sauce. Pour sauce over meatballs, pineapple and green peppers. Cook on low for 3-4 hours or until heated through.
Delicious served over rice.
file photo
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