Sweet and Sour Meatballs

By Spencer Burr

Meatballs:
1 lb. Hamburger
1/2 C. Dry bread crumbs
1/4 C. Milk
2 Tbsp Diced onion
1 tsp Salt
1 Egg

Sauce:
1 C. packed Brown Sugar
2 Tbsp Cornstarch
13 oz. Pineapple chunks with juice
1/3 C. Apple Cider Vinegar
2 Tbsp Soy Sauce
3/4 C. Water
1/2 Green pepper, Coarsely chopped

-Place 18 Briquettes on the bottom of the dutch oven and 4 on the top.
-Mix the ingredients for the meat, shape into balls and place in heated dutch oven.
-Turn meatballs every 1-2 min to get a nice sear on the outside of the meatballs.
-Remove the meatballs from the dutch oven(thy don't need to be cooked all the way),
-Whisk together all but the peppers and bring to a simmer in the dutch oven (with the hamburger fat)
-Once the sauce is simmering, remove all the briquettes but 4 on bottom and 5 on top.
-Put the meatballs back into the dutch oven with the sauce and stir occasionally for 15 min or until the sauce is your preferred thickness.