Cranberry Ginger-Garlic Party Meatballs - cooking recipe

Ingredients

2 -3 lbs lean ground beef
2 (20 ounce) cans pineapple chunks, drained and reserve juice
4 tablespoons butter
1/4 brown sugar brown sugar
2 tablespoons minced fresh garlic (adjust amount of garlic to taste)
3 tablespoons cornstarch
2 -3 tablespoons cider vinegar
2 tablespoons soy sauce
1 -2 teaspoon ginger powder (start by adding in only 1 teaspoon, adjusting to taste)
1 (250 ml) bottle Russian salad dressing
4 cups cranberry sauce (I just use the whole can!)
2 green bell peppers, seeded and chopped (optional)

Preparation

Prepare the ground beef with your favorite meatball recipe.
Shape into about 1-inch balls (or as desired).
Place on a baking sheet and brown to about HALF cooked, just enough to release the fat (maintain oven heat to 350 degrees).
In a saucepan combine reserved pineapple juice, butter, brown sugar, minced fresh garlic, cornstarch, cider vinegar, soy sauce and ginger (start with 1 teaspoon ginger powder) Russian Dressing and cranberry sauce; bring to a boil, simmer and cook until the mixture is thickened and bubbly (about 10-15 minutes) stirring occasionally.
Grease a casserole dish (large enough to hold the mixture).
Place the semi-cooked meatballs in the dish with the sauce, pineapple chunks and chopped bell peppers; stir gently with a wooden spoon to coat the meatballs.
Cover and bake for about 30 minutes or until meatballs are cooked completely.
*NOTE* if you find that the sauce is too sweet, then add in another tablesooon cider vinegar and simmer on top of the stove for anoth couple of minutes or so.