MEATBALLS: (Microwave)
1 lb. meat loaf mix (ground beef & pork)
1/2 c. herb seasoned stuffing (or bread crumbs)
1/4 c. milk
2 tbsp. finely chopped onion
1 tsp. salt
1/2 tsp. Worcestershire sauce
1 egg
Healthy shakes of garlic salt, garlic powder, pepper, Parmesan cheese

Mix ingredients; form into small balls. Arrange in a single layer in a microproof baking dish. Cook on 90% power (saute) 5 to 6 minutes. Allow some fat to drain off when moving meatballs to crock pot.

SAUCE: (Stove-top)
1/2 c. packed brown sugar
1 tbsp. cornstarch
1 (13 1/4 oz.) can pineapple chunks
1/3 c. white vinegar
1 tbsp. soy sauce
1 sm. green pepper, coarsely chopped

In heavy syrup is better, in juice is fine.

Mix brown sugar and cornstarch in skillet. Stir in pineapple (with syrup), vinegar and soy sauce. Heat to boiling, stirring constantly; reduce heat. Simmer awhile. Pour over meatballs in crock pot. Add green pepper and stir.