GUEST ENTRÉE ENTRY

 

Part 2 (to the Part 1 Meatball Recipe)

“The Sauce”

 

Ingredients

8oz pineapple chunks in juice, slice the chunks in ½

½ green pepper, 1/16^th – 1/8^th inch slices

¼ c. brown sugar

1 tbsp corn starch

1 tbsp soy sauce

1 small lemon juiced

Combine all ingredients in a saucepan and bring to a boil for 1 minute.  Reduce heat to medium and allow sauce to thicken, stirring with a wooden spoon.  At this point, I was really nervous that this thick sauce wasn’t going to be enough to prevent the meatballs from burning in the Crock-Pot.  Before adding anything into the Crock-Pot, I added ¼ c. of H2O.  Then added the 1lb meatballs (thawed if previously frozen), and then the sauce over them.  I stirred with a wooden spoon and set on low for 90 minutes, stirred at the ½ way mark.

 

I served it over white rice, prepared by box instructions...or however you make rice...

 

In the future, I would add a small can of pineapple juice to the Crock-Pot instead of the water to keep the flavor + add extra juice to the sauce.  Another recommendation was to perhaps perpare the meatballs with more heat, I was thinking crushed red pepper flakes would be a nice pairing to this meal. 

 

Enjoy!