Sweet n' Sour Meatballs

This was one of those recipes I found when I was browsing for nothing in particular. Just looking at different meatballs....and I discovered this sweet n' sour version from Taste of Home. However, my recipe ended up with a lot more veggies and a lot less sugar than theirs...

The finished stir-fry is delicious over hot rice. Start the rice about halfway through cooking the meat and veggies....and enjoy!

Sweet n' Sour Meatballs

1 20 oz. can pineapple rings

1/3 c water

3 T. vinegar

1 T. soy sauce

1/4 c. brown sugar

3 T. cornstarch

30 frozen meatballs, thawed

1 c. sliced zucchini

1/2 c. baby carrots

1/2 c. mushrooms, sliced

Drain the pineapple rings, reserving juice. Chop the rings into chunks. Measure the reserved juice and add water if necessary to make one cup. Stir the juice, the additional 1/3 c. water, vinegar, soy sauce, brown sugar, and cornstarch together in a large skillet. Cook and stir over med. heat until thickened. (If you leave for 30 sec, that's okay, but stir it almost constantly!) Then add the veggies and meatballs. Push the carrots toward the bottom so they cook faster....Simmer uncovered for 40 minutes, or until the carrots are soft. Stir occasionally....Serve over hot, cooked rice.