Pineapple-Glazed Meatballs With Carrot and Bell Pepper

• lean ground beef↗2 lbs

  use your favorite meatball recipe and shape into about 1 to 1-1/2-inch balls

• crushed pineapple↗2 cans

  drained but reserve the juice in a measuring cup

• water↗2⁄3 cup
• ketchup↗4 tablespoons
• white vinegar↗6 tablespoons
• soy sauce↗2 tablespoons
• brown sugar↗1 1⁄2 - 2 cups

  packed (or to taste)

• cornstarch↗6 tablespoons

  measured 6 tbsps exactly

• ginger powder↗1 -2 teaspoon
• garlic powder↗1 teaspoon
• seasoning salt↗1 1⁄2 teaspoons
• carrot↗1

  peeled and diced

• green bell pepper1

  seeded and coarsely chopped

• cooked rice↗

Step-by-step instructions

1. 1

   Set oven to 400 degrees.

2. 2

   Place the shaped meatballs onto a greased baking sheet and cook for about 15 minutes; set aside.

3. 3

   For the sauce; to the reserved pineapple juice in the measuring cup add in enough water to measure 2 cups.

4. 4

   In a large saucepan combine the pineapple juice mixture with 2/3 cup water, ketchup, vinegar, soy sauce and brown sugar (start with 1-1/2 cups brown sugar and add in more later if needed) cornstarch, ginger powder, garlic powder and seasoned salt; bring to a boil over medium heat whisking vigorously so that the cornstarch does not become lumpy; cook until thickened and smooth.

5. 5

   At this point you may adjust the brown sugar, garlic powder, seasoned salt and ginger to suit taste.

6. 6

   Stir in the crushed pineapple, carrot, bell pepper and meatballs; gently stir until coated with the sauce then simmer uncovered for about 20-25 minutes over lo heat or until the meatballs are thoroughly cooked through.

7. 7

   Serve with or over cooked rice.