Great to keep the wolf away while waiting for Turkey
- 1 tablespoon garlic, minced
- 1 cup pineapple chunks
- ⅓ cup vinegar
- 1 cup bell pepper (red or green combined)
- 1 medium sized onion, quartered
- 1 cup water
- 3 tablespoons tomato ketchup
- ½ cup brown sugar
- ½ cup carrot, sliced
- 1 tablespoon cornstarch diluted in 3 tablespoons of water
- 8 tablespoons cooking oil
Deep fry or Pan fry 44th Street Meatballs until golden brown.
- When the oil is hot enough, sauté the garlic.
- Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
- Add pineapple chunks and cook for 1 minute.
- Put-in the tomato ketchup, brown sugar, and vinegar then stir.
- Pour-in water and let boil.
- Add the cornstarch diluted in water and cook until desired thickness is reached.
- Turn off heat then ladle the sauce over the pan-fried meatballs.
- Serve hot with toothpicks. Share and enjoy!