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Sauce (meatballs)


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Sauce: On top of stove in large saucepan combine Worcestershire sauce, vinegar, brown sugar, pineapple juice and 1/2 cup beef bouillon. Bring mixture to boil. In a measuring cup mix together the cornstarch and remaining 1/2 cup bouillon. Stir until completely combined and add to sauce in pan. Bring mixture to boil, stirring occasionally. Add peppers and pineapple chunks, stir well. Add meatballs and simmer for about 15 minutes.


  • 1/2 c. vinegar
  • 1 tbsp. Worcestershire sauce
  • 1/2 c. brown sugar packed
  • 1/2 c. pineapple juice reserved
  • 3 tbsp. Clabber Girl Cornstarch
  • 1 c. beef bouillon
  • 2 green bell pepper, chopped
  • 1 can pineapple chunked