1 1/2cupscanned pineapple chunks with juice, *see Note 1 below
3/4cupHeinz Chili Sauce, *see Note 2 below
1/2cupred bell pepper, cored, seeded and cubed
1/4cupsoy sauce, low-sodium recommended
1/4cupapple cider vinegar, or white vinegar
1/4cupbrown sugar, packed
For thickening:
2 1/2Tablespoonscornstarch
1/2cupwater
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Instructions
Make the meatballs:
Preheat oven to 475F (regular setting/not fan-assisted). Line a baking sheet with aluminum foil and spray or grease the foil. Set aside.
In a large bowl, add all of the meatball ingredients except the cold water. Use a wooden spoon to stir together until well combined. Sprinkle the cold water over the mixture and mix in.
Using a measuring Tablespoon, scoop out rounded Tablespoons of meat and form into a meatball. Place onto the prepared baking sheet. Repeat with the remaining meat mixture. You should get 24-25 meatballs.
Place the meatballs into the preheated oven and bake for 18-20 minutes or until cooked through.
Make the sauce:
Add the pineapple, chili sauce, red peppers, soy sauce, vinegar and brown sugar to a large skillet. Heat over medium heat, stirring occasionally, until the mixture comes to a boil. Meanwhile, in a small bowl, mix together the cornstarch and cold water until smooth. Add the cornstarch mixture to the skillet and cook, stirring, until the sauce thickens.
When the meatballs are done, remove from the oven. Transfer the cooked meatballs to the skillet with the sauce. Cook together with the sauce until the meatballs are nicely coated with sauce.
Serve immediately with cooked rice and a green vegetable, if you like.
Store leftovers in the refrigerator for 2-3 days. The cooked meatballs and sauce will also freeze well up to 3 months.
Notes
Note 1: I usually spoon out about 1 1/2 cups of pineapple chunks, then pour the juice into the measuring cup until it reaches the 1 1/2 cup level on the measuring cup.Note 2: I highly recommend using Heinz Chili Sauce if you can, for best results. That said, I have also included a DIY chili sauce recipe below that will work in a pinch. I don't recommend homemade canned chili sauce, as it is probably too chunky and often contains additional spices that may not blend well in this sauce.Chili Sauce substitute recipe: 3/4 cup tomato sauce or tomato puree 2 1/2 Tablespoons white vinegar 1 1/2 Tablespoons white or brown sugar 1 Tablespoon tomato paste 1/4-1/2 teaspoon salt Generous pinch of garlic powder and onion powder Pinch of allspice and dry mustardMix together in a small saucepan. Bring to a boil, then reduce heat to medium-low and simmer until thickened, about 20-30 minutes.