1 lb, ground beef
1/4 cup bread crumbs
1 egg, beaten
1/2 tsp. garlic salt
1/4 tsp. pepper
Mix well and form into 1 inch meatballs. Fry in a large non-stick skillet over medium heat, turning often to brown all sides, about 10 minutes. Remove from skillet and drain on paper towels while you prepare the rest of the dish. Set aside.
1 large onion, quartered
2 carrots, thinly sliced
1 green pepper, cut into chunks
Using same non-stick skillet and drippings from the meatballs, stir fry the veggies until tender crisp, about 8 minutes. Turn off heat under skillet.
1 can pineapple chunks, drained (reserve juice)
1/2 cup brown sugar
1 Tbsp. cornstarch
1/3 cup reserved pineapple juice
1/4 cup apple cider vinegar
2 Tbsp. soy sauce, more to taste
1 chicken bouillon cube or equivalent in powder
Combine brown sugar and cornstarch in small saucepan.
Gradually blend in water, vinegar and soy sauce. Add
bouillon. Bring to boil. Combine vegetables, pineapple chunks and meatballs in the skillet; add sauce and stir to thoroughly coat meat and veggies in the sauce.
Serve over hot freshly cooked rice or rice noodles.
**Note: I doubled the sauce ingredients, and next time I make this I will add more bell peppers.