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These always popular meatballs are served in a sweet and sour ginger sauce.
Heat oven to 350°F.
Combine reserved pineapple juice, butter, brown sugar, cornstarch, vinegar, soy sauce and ginger in 1-quart saucepan. Cook over medium heat, stirring occasionally, 4-6 minutes or until mixture is thickened and bubbly. Boil, stirring constantly, 1 minute.
Place sauce, pineapple chunks, bell peppers and meatballs into ungreased 3-quart casserole; stir gently to coat. Cover; bake 25-30 minutes or until meatballs are heated through. Serve in chafing dish with toothpicks or keep warm in slow cooker.
Dietary Fiber: 0g
I have used this recipe several times. Everyone loved it! Better and differnt than the usual sauce we have been using to make our meatballs. This is great!
I made my own meatballs. I used a can of sliced pineapple, and cut into 1 inch pieces.I used dark brown sugar, in place of brown sugar. Tasty, simple, but will try again with pork.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2159
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Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
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