Sweet And Sour Meatballs

• 6 c. hot cooked rice
• 1 (20 oz.) can unsweetened pineapple chunks
• 1 egg
• 1 c. soft bread crumbs
• 1 garlic clove, minced
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 lb. lean ground beef
• 2 tsp. canola oil
• 2 large green peppers
• 1 c. chicken broth
• 1/2 c. sugar
• 3 Tbsp. cornstarch
• 1/2 c. cider vinegar
• 3 Tbsp. reduced-sodium soy sauce

1. Drain pineapple, reserving 1/2 cup juice (discard remaining juice or save for another use). Set the juice and pineapple aside. In a bowl, combine the egg, bread crumbs, garlic, salt and pepper. Crumble beef over mixture and mix well. Shape into 40 meatballs. In a nonstick skillet, brown meatballs in oil; drain. Cut green peppers into chunks. Add broth, peppers and reserved pineapple to meatballs. Bring to a boil. Reduce heat; simmer, uncovered, for 5 to 7 minutes. Meanwhile, combine sugar and cornstarch in a bowl. Stir in the vinegar, soy sauce and reserved pineapple juice until smooth. Add to meatball mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

hot cooked rice, pineapple, egg, bread crumbs, garlic, salt, pepper, lean ground beef, canola oil, green peppers, chicken broth, sugar, cornstarch, cider vinegar, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114728 (may not work)