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Pineapple Meatballs

    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
    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)

    Preheat oven to 350F degrees.
    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.
    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.
    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.
    Add vinegar, soy sauce and worcestershire sauce; stir.
    Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
    Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
    Bake in preheated oven for 30 minutes.
    If you want a lot, this recipe doubles well