Sweet and Sour Meatballs (2)
2 pkgs elk meatballs, thawed
1 can (20oz) pinapple chunks, drained (reserve liquid)
¼ c white vinegar
3 T soy sauce
2 tsp packed brown sugar
1 tsp ground ginger
1 T plus 1 tsp cornstarch
2 medium carrots, cut into ¼ inch slices
1 small onion sliced
1 medium green pepper, seeded and cut into ¼ inch strips
6 cup hot cooked rice
In a 2-cup measure, combine reserved pineapple juice and enough water to equal 1 cup, vinegar, soy sauce, brown sugar and 1 tsp ginger. Set aside. In small bowl, combine pineapple chunks and cornstarch. Set aside.
Spray a 12-inch non-stick skillet with nonstick vegetable spray. Add meatballs, pineapple juice mixture, carrots and onions to skillet. Bring to a boil over medium-high heat. Cover. Reduce heat to medium-low. Simmer for 13 to 15 minutes or until vegetables are tender, stirring occasionally. Add pineapple chunks to skillet, stirring until smooth. Stir in green pepper. Cook for 4 to 5 minutes, or until pepper is bright green, stirring frequently. Serve over hot cooked rice.