Sweet and Sour Meatballs

This recipe comes from the Better Homes & Gardens Fast Fix Family Food cookbook.

1 20-ounce can pineapple chunks
3/4 C. maple syrup or maple-flavor syrup
1/2 C. cider vinegar
1 12- to 16-oz. package frozen cooked meatballs
2 medium sweet red peppers
1/4 C. cold water
2 T. cornstarch
1/2 tsp. salt
2 C. hot cooked Asian noodles or rice

Drain pineapple; reserve liquid. In a large saucepan, stir together pineapple liquid, syrup, and vinegar. Add meatballs. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

Remove seeds from sweet peppers and cut into 3/4-inch pieces. Add to meatballs. Simmer, covered, for 5 minutes.

In a bowl, stir together water, cornstarch and salt until smooth. Stir into meatball mixture. Cook and stir 1 to 2 minutes or until thickened and bubbly. Stir in pineapple chunks; heat through.

Serve over hot cooked noodles or rice.

Makes 4 servings.