This is a wonderful recipe for meatball appetizers that take just a few ingredients. Great for the holidays but also for any time of the year!

Prepare meatballs according to package instruction. Baked in the oven are the best although you can also microwave them.

Once meatballs are prepared, drain the pineapple juice from the can and marinate the meatballs in the juice. You can do it for 20 minutes or up to 2 hours. Heat a large pan with the juice of the canned pineapple and 1 cup of BBQ sauce. Once both liquids have been mixed together and come to a boil, bring down the heat to "very low" and add the meatballs.

Mix the meatballs with the BBQ and pineapple sauce, making sure that the meatballs are well coated. The sauce will continue to thicken... periodically spoon the sauce over the meatballs to get them thoroughly soaked. This can be anywhere from 10-15 minutes, as long as the heat continues to be on the low setting. When the sauce becomes too thick to pour, the meatballs should be ready.

Clean the bell peppers, making sure all seeds are removed. With a small star cookie cutter, cut out stars from the bell peppers. Pierce a toothpick through the peppers and add to the prepared meatball.

Decorate a plate with the rosemary to create a wreath around the edge of the plate. Place meatballs with stars on the plate and serve.