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Pineapple Meatballs and Sausages




Source of Recipe


Niki


Recipe Introduction


Make the meatballs ahead of time and stash them in your freezer. On party
day, it will take only minutes to combine the fixings in your crockery
cooker.



List of Ingredients




1 beaten egg
1 medium onion, finely chopped
1/3 cup finely chopped green sweet pepper
1/4 cup fine dry bread crumbs
3 tablespoons soy sauce
1 pound ground beef
1 16-ounce package small cooked smoked sausage links
1 cup chopped green sweet pepper
1 12-ounce jar pineapple ice cream topping or pineapple or apricot
preserves
1 cup hot-style or regular vegetable juice
1 tablespoon quick-cooking tapioca
1/2 to 1 teaspoon crushed red pepper



Recipe



In a large bowl combine egg, onion, 1/3 cup sweet pepper, the bread crumbs,
and 1 tablespoon of the soy sauce. Add ground beef; mix well. Shape into
1-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake in 350°
oven for 15 to 18 minutes or until done. Drain meatballs.
Transfer meatballs to a 31/2- to 5-quart crockery cooker. Add sausage links
and 1 cup sweet pepper. In a bowl combine ice cream topping or preserves,
vegetable juice, remaining 2 tablespoons soy sauce, the tapioca, and crushed
red pepper. Pour over meatballs and sausages; stir gently to coat.
Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or
keep warm on low-heat setting up to 2 hours more. Serve with toothpicks.