Suggested wine: Wagner Vineyards- Alta B
2 lbs. ground round
1 cup bread crumbs
1/4 teaspoon ginger pinch salt
1 Tablespoon worcestershire sauce
1/2 cup vinegar
1/2 cup brown sugar, packed
1/2 cup reserved pineapple juice (if not enough from can, add water to make 1/2 cup)
1 cup beef bouillon
3 Tablespoons Clabber Girl Cornstarch
2 large green peppers (can use green, red, or yellow)
1 - 20 oz. can chunk pineapple, drained (reserve juice)
To form meatballs:
In a large bowl, with your hands, mix together ground round, egg, bread crumbs, ginger and salt. Form mixture into 1-inch round balls and place on greased baking sheet. Bake in a 350 degree F. oven for about 25 minutes, until browned. Remove from oven and set aside. If there is a lot of grease in the pan, place meatballs in large bowl while you make sauce. Otherwise meatballs can rest in pan.
On top of stove in large saucepan combine worcestershire sauce, vinegar, brown sugar, pineapple juice and 1/2 cup beef bouillon. Bring mixture to boil. In a measuring cup mix together the cornstarch and remaining 1/2 cup bouillon. Stir until completely combined and add to sauce in pan. Bring mixture to boil, stirring occasionally. Add peppers and pineapple chunks, stir well. Add meatballs and simmer for about 15 minutes.
This recipe can be placed in crockpot to keep warm. Just keep crockpot temperature on low.
Makes about 50 meatballs.