A great meal that's quick and easy to prepare. Adding snow peas just before serving keeps them tender-crisp. Serve with rice.

Mini-Meatballs:
1/2 cup finely chopped onion
1/4 cup fine dry bread crumbs
1 large egg
1 tsp. parsley flakes
1/2 tsp. salt
1/4 tsp. pepper
1 lb lean ground beef


14 oz. can of pineapple tidbits (with juice)
1/2 cup thinly sliced carrot
1/2 cup brown sugar, packed
1/3 cup white vinegar
1/4 cup ketchup
3 tbsp. soy sauce
3 tbsp. water
2 tsp. finely grated, peeled gingerroot (or 1/2 tsp. ground ginger)
1 garlic clove, minced (or 1/4 tsp. powder)
1 tbsp. water
2 tsp. cornstarch
1 cup snow peas, trimmed
1 tbsp. thinly sliced green onion
Serves 4
Mini-Meatballs:
Combine first 6 ingredients in medium bowl.
Add ground beef.
Mix well.
Roll mixture into 1" balls, using 1 tbsp. for each.
Makes about 40 meatballs.
Arrange evenly spaced apart on greased baking sheet with sides.
Broil 6" from heat in oven for about 15 minutes, turning meatballs at halftime, until no longer pink inside.

Combine next 9 ingredients in 3 1/2 to 4 quart slow cooker.
Add meatballs.
Stir gently.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Stir water into cornstarch in small cup until smooth.
Add to meatball mixture.
Stir gently.
Cover.
Cook on High for 10 to 15 minutes until sauce is slightly thickened.
Add snow peas and green onion.
Stir.
Cover.
Cook for about 5 minutes until snow peas are just tender-crisp.