Pineapple Meatballs

(My mother-in-law’s recipe and seriously one of my favorite foods ever. I have yet to meet someone who hasn’t liked it who wasn’t a vegetarian.)

1 lb. frozen meatballs
1 can (10.5 oz) beef bullion (I usually make my own from bullion cubes)
1 can (20 oz) pineapple chunks
1/4 cup red wine vinegar
1/2 cup sugar
2 tbsp. soy sauce
1/2 tsp. salt
2 tbsp. cornstarch
1/2 cup chopped green pepper (optional; I’ve actually never used it)

There are two ways to prepare this, crockpot or stove top:

Crockpot:
Place frozen meatballs in crockpot. Combine other ingredients, minus the cornstarch, in a bowl. Pour over meatballs. Cook on low heat for approximately 4 hours, or high heat for 2. Remove about 1/2 cup of sauce from crockpot and add the cornstarch. Add this back into the crockpot, mixing well. Allow to cook on high for 15-20 minutes, until the sauce thickens.

Stovetop:
Place meatballs in a large saucepan. Combine other ingredients, minus the cornstarch, in a bowl. Pour over meatballs. Cook on high until the sauce boils, then turn heat to low and allow to simmer until meatballs are completely thawed and cooked (usually 20 minutes). Remove about 1/2 cup of sauce from saucepan and add the cornstarch. Add this back into the saucepan, mixing well. Allow to cook on medium heat until the sauce thickens.

This dish goes well over rice or pasta!

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