Sweet & Sour Meatballs

This recipe is from www.eatingwelllivingthin.wordpress.com

 Vegetable cooking spray

One 20-ounce can pineapple in own juice (chunks or rings), juice reserved

1/4 cup apple cider vinegar

3 tablespoons soy sauce

2 teaspoons tomato paste

1/4 cup Whey Low Granular OR Splenda Granular

3 teaspoons Whey Low Gold OR sugar free pancake syrup

1/4 teaspoon ginger

1/8 teaspoon red pepper flakes

1 tablespoon cornstarch

Kosher salt to taste

2 1/2 – 3 cups prepared  OR homemade meatballs (prepared means FAST!)

1 onion, cut in 1 inch pieces

1 green pepper, cut in 1 inch pieces

1 red pepper, cut in 1 inch pieces

Preheat slow-cooker on low, or oven to 350 degrees.  Coat pot or deep baking dish with vegetable spray.

Combine pineapple juice, apple cider vinegar, soy sauce, tomato paste, sugar substitute, sf pancake syrup/God, ginger, and red pepper flakes in a small saucepan and reserve 1 tablespoon to a measuring cup.  (*I used 1/4 cup sugar instead of Whey Low Granular or Splenda, no Whey Low Gold or syrup & 2 tsp ketchup, instead of tomato paste.   I know, it adds more sugar, but that's what I had on hand).

Bring to boil over high heat, stirring often.  Mix cornstarch into reserved liquid and add to boiling sauce.  Cook and stir just until thickened.

Place meatballs into the slow-cooker or baking dish.  pour sauce over meatballs and allow to cook on low in the slow-cooker for 2 hours or in the oven for 45 minutes or until bubbling.  Add pineapple, onion, and pepper; cook in slow-cooker for another hour or oven for 30 minutes or until vegetables are tender.  Makes 6 servings.

Per serving: Calories 268; protein 14 g; Fat 13 g; Carbs 13g; Sugar 6 g; Sodium 970 mg