Sweet & Sour Meatballs

• 1 (20-ounce) can pineapple chunks in juice, drained, reserve juice
• 2 tablespoons Land O Lakes Butter
• 2 tablespoons firmly packed brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons cider vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon ground ginger
• 2 medium green and/or red bell peppers, cut into 1-inch pieces
• 2 (1-pound) packages frozen pre-cooked meatballs, thawed

1. Heat oven to 350F.
2. Combine reserved pineapple juice, butter, brown sugar, cornstarch, vinegar, soy sauce and ginger in 1-quart saucepan.
3. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture is thickened and bubbly.
4. Boil, stirring constantly, 1 minute.
5. Place sauce, pineapple chunks, bell peppers and meatballs into ungreased 3-quart casserole; stir gently to coat.
6. Cover; bake 25-30 minutes or until meatballs are heated through.
7. Serve in chafing dish with toothpicks or keep warm in slow cooker.

pineapple, butter, brown sugar, cornstarch, cider vinegar, soy sauce, ground ginger, red bell peppers, frozen pre

Taken from www.landolakes.com/recipe/2159/sweet-sour-meatballs (may not work)