FAST FIX
For a great meal on busy days, I pop ready-made meatballs in the slow cooker and come home later to the heartwarming aroma of this Asian-style specialty. Nothing is more convenient than coming home to dinner that’s ready to go.
—LISA STEPANSKI MUNNSVILLE, NY
PREP: 10 MIN. • COOK: 5 HOURS • MAKES: 2 SERVINGS
16 frozen fully cooked homestyle meatballs (1/2 ounce each), thawed
1/2 cup sugar
2 tablespoons plus 2 teaspoons cornstarch
1/3 cup white vinegar
1 tablespoon reduced-sodium soy sauce
1/2 medium green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, undrained
Hot cooked rice, optional
1. Place meatballs in a 1 1/2-qt. slow cooker. In a small bowl, combine sugar, cornstarch, vinegar and soy sauce; pour over meatballs. Add green pepper. Cover and cook on low for 4 1/2 hours or until the pepper is crisp-tender.
2. Stir in pineapple; cover and cook 30 minutes longer. Serve with rice if desired.