Sticky Sweet and Sour Meatballs with Pineapple and Bell Peppers

• 2 tbsp cornstarch
• 2 ¼ cups pineapple juice
• ½ cup brown sugar
• ¼ cup ketchup
• 1 tbsp soy sauce
• ½ cup rice vinegar
• 32 oz bag frozen home style meatballs
• 1 yellow bell pepper, diced
• 1 red bell pepper, diced
• Cooked white rice for serving

• Make a cornstarch slurry to thicken the sauce. In a small bowl combine the cornstarch with 1/4 cup of the pineapple juice and whisk until smooth.
• In a large skillet over medium heat, combine the remaining pineapple juice, brown sugar, ketchup, soy sauce, and rice vinegar. Whisk and bring to a gentle simmer. Stir in the cornstarch slurry until the sauce begins to thicken.
• Add the frozen meatballs and diced bell peppers to the pan. Stir to coat, then simmer for about 10 minutes, or until the sauce reaches the desired thickness and the meatballs are heated through. Serve over cooked white rice.

Nutrition