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1
Prepare the ground beef into meatballs using your favorite recipe for meatballs, and shape into about 1-inch balls.
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2
Heat oil in a skillet, and brown the meatballs until no longer pink (you can also bake them in the oven) set aside.
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3
Drain the 2 cans of pineapple tidbits; set pineapple tidbits aside.
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4
If needed, add water to the juice to measure 2 cups, and place in a large saucepan (if the juice from the cans measures more than 2 cups add in all the juice with no water).
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5
To the juice/water mixture, stir in vinegar, brown sugar and soy sauce, garlic, salad dressing, sweet and sour sauce, salt and pepper; bring to a simmer (adding more brown sugar (or white sugar) to taste if desired.
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6
When the sauce is to desired taste, add in the cooked meatballs and carrots.
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7
Simmer for about 25-30 minutes, or until carrots are crisp-tender.
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8
Stir in green pepper, and reserved pineapple tidbits; cover and simmer for about 10-15 minutes longer, or until green pepper is crisp-tender (do not over cook the peppers!).
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9
This step is only optional if you prefer a thicker sauce, in a small bowl combine cornstarch and water until smooth, and stir into the meatball mixture.
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10
Bring to a boil; cook, stirring for about 2 minutes, or until sauce has thickened.
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11
Serve over rice.
