Sweet and Sour Meatballs

Okay, I don't make my own meatballs. It's kind of one of those things that eludes me, like pie crust made from scratch; both fell apart on me and ended up looking mangled and ugly. I leave it up to the professionals for now.

What you need:

• 1/2 bag of frozen meatballs [I prefer the turkey meatballs, homestyle], defrosted - I cheat and use the microwave.
• 1 can pineapple chunks, juice reserved
• 3 Tablespoons cornstarch
• 1/4 cup cold water
• 1/4 cup Worcestershire sauce [cut this back if you're afraid of a little burn in your sauce, it makes it kind of spicy]
• 1 cup ketchup
• various sundry seasonings: I use a couple shakes of garlic salt, coarse sea salt and ground black pepper - no real measurements really.
• 1 cup of chopped red and green bell pepper [I chop it large so it matches the pineapple chunk size]

What you do:

In a large sauce pot, heat the pineapple juice until warm. Combine cornstarch and water in a small bowl [it does neat things!] and pour into warmed juice. Whisk, without stopping, until lumps are gone and entire concoction thickens. Once it's gooey, pour in ketchup and Worcestershire sauce and whisk together until mixed. Season with garlic salt, sea salt and black pepper. Dump in pineapple, pepper chunks and meatballs. Heat over medium low to low heat until peppers are tender. Serve over rice or egg noodles.

*Note: I easily change this to sweet and sour chicken by adding cooked chunks of chicken to the sauce instead of meatballs. Great over fried rice!