30 beef meatballs
1 green bell pepper
2 stalks celery
1 whole tomato
3 green onion
1 20 oz can of pineapple chunks (reserve juice)
1/4 cup apple cider vinegar
1/4 cup sugar
2 tsp soy sauce
3 tablespoons cornstarch
1 tbsp extra virgin olive oil
1 tbsp butter

Sprinkle the top with toasted sesame seeds for added flavor!

In a large skillet set over medium-high heat, cook your meatballs (browned if making from scratch, until thawed if from frozen.) In a bowl, combine pineapple juice, sugar, vinegar, and soy sauce. In a small bowl or shaker, mix together cornstarch with 4 tbsp of water. Add to juice mixture. Add juice/cornstarch mixture to skillet and allow to boil briefly to thicken. Add all the vegetables and pineapple to the skillet and stir to coat with sauce. Cover skillet and let cook 10-15 minutes until desired softness. Serve over brown rice (info not included).

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JILLYBEAN25.

 

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