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1 beaten egg
1 medium onion, finely chopped
1/3 cup finely chopped green sweet pepper
1/4 cup fine dry bread crumbs
3 tablespoons soy sauce
1 pound ground beef
1 16-ounce package kosher smoked sausage, cut into 1 inch pieces 1 cup chopped green sweet pepper
1 12-ounce jar pineapple ice cream topping or pineapple or apricot preserves
1 cup hot-style or regular vegetable or tomato juice
1 tablespoon quick-cooking tapioca
1/2 to 1 teaspoon crushed red pepper


Preheat oven to 350. In a large bowl combine egg, onion, 1/3 cup sweet pepper, the bread crumbs, and 1 tablespoon of the soy sauce. Add ground beef; mix well. Shape into 1-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 15 to 18 minutes or until done. Drain meatballs. Transfer meatballs to a 31/2- to 5-quart crockery cooker. Add pieces of kosher sausage and 1 cup sweet pepper. In a bowl combine ice cream topping or preserves, vegetable juice, remaining 2 tablespoons soy sauce, the tapioca, and crushed red pepper. Pour over meatballs and sausage pieces; stir gently to coat. Cover and cook on high-heat setting for 2 to 3 hours. Serve immediately or keep warm on low-heat setting up to 2 hours more. Serve with toothpicks.