Krystall's Meatballs

Ingredients:

Canned (or fresh) pineapple, cubed or bits - match volume of pineapple/meatballs - 50/50 (or less), but no lower then 40/60 to meatballs. You may also split volume of pineapple with other fruit/vegetable of choice (example: red bell pepper)
Meatballs - make your own or buy frozen kind
Catsup - any brand
Vinegar - white, apple cider, rice/all will work, use your favorite
Sugar - white or brown
Corn starch - to thicken sauce
Additional seasoning, spices or herbs of your choice.


Cook meatballs, brown, set aside.
Mix equal parts vinegar and juice from pineapple, (normally from canned). Reserve and set aside some cold liquid to mix with corn starch.
Then add equal amount of catsup to the vinegar/pineapple juice mixture.
Add sugar to taste, usually 1/2 - 1 cup depending on size of batch you make.

Heat mixture to boiling. Mix reserved cool liquid with cornstarch. Pull sauce pan away from heat and add cornstarch mixture to boiling sauce, stir well then return to heat. Add meatballs to mixture, reduce heat. Sauce should thicken. Cooking on low heat for a long time helps mellow the sauce and infuse the flavor into the meatballs. This recipe can be fixed ahead of time and refrigerated until just before party, then put in a crock pot, heat up, then switch to low to keep hot throughout a party. Serve with small bowls or plates and utensils, because toothpicks are too messy with this recipe.