Sweet ‘N’ Sour Meatballs For 2

• 2 tablespoons beaten egg
• 2 tablespoons seasoned bread crumbs
• 1/4 teaspoon salt
• 1/8 teaspoon ground ginger
• Dash pepper
• 1/2 pound lean ground beef
• 1 can (8 ounces) pineapple chunks, undrained
• 2 tablespoons brown sugar
• 2 tablespoons cider vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1/2 cup sliced fresh carrot
• 1/2 medium green pepper, julienned
• 1-1/2 teaspoons cornstarch
• 1 tablespoon cold water
• Hot cooked rice

1. In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet, cook meatballs over medium heat until browned on all sides and a thermometer reads 160u0b0; drain.
2. Drain pineapple, reserving juice; set pineapple aside. Add water to juice to measure 1/2 cup. Stir in the brown sugar, vinegar and soy sauce; pour over meatballs. Add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until carrot is crisp-tender. Stir in green pepper and pineapple; cover and simmer 5 minutes longer or until pepper is crisp-tender.
3. Combine cornstarch and water until smooth; stir into meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

beaten egg, bread crumbs, salt, ground ginger, pepper, ground beef, pineapple, brown sugar, cider vinegar, soy sauce, fresh carrot, green pepper, cornstarch, cold water, rice

Taken from www.tasteofhome.com/recipes/sweet-n-sour-meatballs-for-2/ (may not work)