Kristie Tomlinson
30 meatballs (precooked, frozen)
1/4 cup white vinegar
1 Tablespoon soy sauce
1 cube chicken bouillon (optional)
3/4 cup brown sugar
2 1/2 Tablespoons cornstarch
1/4 teaspoon ginger
1 cup pineapple juice, add water to make this amount if necessary
Pineapple chunks
Mix vinegar, soy sauce, bouillon, sugar, cornstarch, ginger and pineapple juice. Bring to a boil and let thicken. Pour over meatballs and pineapple chunks. Bake at 350 degrees for 45-60 minutes. Serve over rice. If desired, chopped green or red peppers, sliced carrots and green onions may be added.
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