Ingredients:
- 1 Beaten egg
- 1 cup soft bread crumbs
- 2 Tbsp chopped onion
- 2 Tbsp milk
- 1 tsp salt
- lb ground chuck
Sauce Ingredients:
- 1 8 1/4 ounce can pineapple tidbits
- 1 8 ounce whole cranberry sauce
- 1/2 cup bottled barbecue sauce
- 1/4 tsp salt
- dash pepper
- 1 Tbsp cornstarch
- 1/4 cup cold water
- 1/2 cup green pepper cut into strips
DIRECTIONS
Mix meatball ingredients together and form balls the size of a golf ball.
Brown meatballs in small amount of olive oil.
Drain pineapple, reserving syrup.
Add water to reserved syrup to make 3/4 cup combined syrup mixture.
Add cranberry sauce, barbecue sauce and salt and pepper.
Pour over meatballs in a skillet.
Bring to a boil, reduce heat, cover and simmer 15 to 20 minutes.
Combine cornstarch and 1/4 cup cold water.
Stir into skillet.
Cook and stir until thickened and bubbly.
Add pineapple and green pepper.
Simmer covered until pepper is barely tender.
Serve over hot cooked rice.
