Sweet & Sour Meatballs Over Rice

Directions

In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper, and onion.

Shape into 1½-inch balls. In a large skillet, lightly brown meatballs in oil.

Drain fat from skillet. Transfer meatballs to any size Crock-Pot.

Stir together in a small bowl: vinegar, sugar, soy sauce, remaining cornstarch, and green pepper.

Pour over meatballs, cover and cook on LOW 6 to 8 hours or on HIGH 2 to 4 hours.

In the last 30 minutes of cooking stir in the can of pi neapple.

Serve over hot cooked rice.