Sweet & Sour Meatballs - Microwave

• 1 Green pepper, thinly sliced
• 2 cn Pinapple chunks (8 oz)-drained (reserve juice)
• Chow mein noodles

0.1     Sauce

• 3/4 c Packed brown sugar
• 3/4 c Cider vinegar
• 1/4 c Cornstarch
• 1/4 c Soy sauce

0.2     Meatballs

• 1 lb Ground beef, crumbled
• 1 lg Egg
• 1/4 c Unseasoned dry bread crumbs
• 1 tb Soy sauce

Combine meatball ingredients. Shape mixture into 20 meatballs. Cook in a skillet, over medium heat until browned and cooked through. Set aside.

In a 2-c measure, combine reserved pineapple juice with enough water to equal 1 1/3 c; set aside. In a 2-qt casserole, combine the brown sugar, vinegar, cornstarch and soy sauce. Blend in the pineapple juice mixture. Microwave at high for 7 to 15 minutes, or until the mixture is clear and thickened, stirring 3 or 4 times during cooking. Set aside.

At this point the meatballs and sauce can be refrigerated, for later preparation.

Add meatballs, green pepper slices and pineapple chunks to the sauce. Microwave at high for 4 to 6 minutes, or until mixture is hot, stirring once or twice during cooking time. Makes 20 Meatballs.

Serve with chow mein noodles.