Pineapple Meatballs


Ingredients : 

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 350 F 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.

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