1 pound ground beef, lean
1 egg, slightly beaten
4 tablespoons cornstarch, divided
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried chopped onion
1 tablespoon cooking oil
3 tablespoons vinegar
1 15 ounce can pineapple, chunks
1/2 cup sugar
1 tablespoon soy sauce, low salt
1 large green pepper, cut into pieces
hot cooked rice
In a bowl, combine ground beef, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1 1/2 inch balls. In a large skillet, lightly brown meatballs in oil. Drain fat. Transfer meatballs to Slow Cooker. Stir together in a small bowl, vinegar, sugar, soy sauce, remaining cornstarch and green pepper. Pour over meatballs. Cover and cook on low 6 to 8 hours or on high for 2 to 4 hours. In the last 30 minutes of cooking, stir in can of pineapple. Serve over hot cooked rice. Serves 5.
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