Hawaiian Meatballs

1. 1

   Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, mix brown sugar, cornstarch, vinegar and juice mixture until blended. Bring to a boil; cook and stir until thickened.

2. 2

   In a 3-qt. slow cooker, combine meatballs, peppers, drained pineapple and sauce. Cook, covered, on low 6-8 hours or until meatballs are heated through and peppers are tender.

3. 3

   Stir in cherries; cook, covered, on low 15-30 minutes longer or until heated through. Season with salt and pepper to taste. If desired, serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.