Sweet and Sour Venison Meatballs
1 lb. venison 1 lb. ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 tablespoon dried onion flakes
1 tablespoon SOOC's Rich Roasted Garlic Olive Oil
6 tablespoons SOOC's 25 Year Traditional Balsamic
1 cup sugar
2 tablespoons soy sauce
6 tablespoons cornstarch
1 (15 ounce) can pineapple chunks, save juice
1/2 cup pineapple juice
Combine meat, egg, salt, pepper, 1 tablespoons cornstarch, and onion. Shape into 1 1/2 inch balls. Brown in a heavy skillet. Transfer to a crock pot. Mix sauce ingredients: Balsamic Vinegar, sugar, soy sauce and cornstarch in a small bowl. Pour over meatballs. Cook on high for 2-4 hours, depending how thick you want the sauce, stirring several times. During the last 30 minutes of cooking, add the pineapple and pineapple juice.
Serve over rice.