1 bag frozen italian meatballs (I use the 64 or 72 count bag)
1/2 cup brown sugar
1/2 cup vinegar
1 - 16-20 oz can pineapple tidbits
(I use a 20oz can of chunks & a small can of crushed)
1T Worchestershire sauce
2T cornstarch
1 medium green pepper, chopped
Mix brown sugar & vinegar until well mixed.
I then throw all into a large oval crockpit and make sure all meatballs are mostly under the juices.
Cook on high for 4 hours. I never stir them unless something starts to burn if it's not covered in juice.
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