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 package (16 ounce size) small cooked smoked sausage links 1 cup chopped green sweet pepper 1 jar (12 ounce size) pineapple ice cream topping or pineapple or apricot preserves 1 cup hot-style or regular vegetable juice 1 tablespoon quick-cooking tapioca 1 teaspoon crushed red pepper
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 15x10 inch baking pan. Bake at 350 degrees F for 15 to 18 minutes or until done. Drain meatballs.
Transfer meatballs to a 3 1/2- to 5-quart crockery cooker. Add sausage links 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 sausages; 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.