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Pineapple Meatballs

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What You’ll Need
  • 2 lbs lean ground beef
  • 2 large eggs
  • 1⁄2 cup fine dry breadcrumb
  • 1 teaspoon salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 1 1⁄2 teaspoons Worcestershire sauce
  • 1⁄4 teaspoon garlic powder
  • Sauce
  • 1 cup packed brown sugar
  • 3 tablespoons cornstarch
  • 1 3⁄4 cups reserved pineapple juice, plus water if necessary to measure (it will be)
  • 1⁄4 cup white vinegar
  • 1 1⁄2 tablespoons soy sauce
  • 1 1⁄2 teaspoons Worcestershire sauce
  • 1 (14 ounce) can pineapple tidbits, juice drained and reserved (see above)
How to Make It
  1. Preheat oven to 350F degrees.
  2. First, make the meatballs: combine all meatball ingredients (there’s 7, beef to garlic powder) in a bowl and mix well; shape into 1-inch balls.
  3. Brown them in a nonstick frying pan (I do it in 3 batches) until browned all over; drain on paper towel then place in a large ungreased casserole dish.
  4. To make sauce, combine brown sugar and cornstarch in a large saucepan, then whisk in the 1-3/4 cup pineapple juice/water combination until mixture is smooth.
  5. Add vinegar, soy sauce and worcestershire sauce; stir.
  6. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
  7. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
  8. Bake in preheated oven for 30 minutes.
  9. If you want a lot, this recipe doubles well
See also  Cheesy Baked Goulash

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