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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Carol Wakley, North East, Pennsylvania Ingredients:
1 can (5 ounces) evaporated milk |
1/3 cup chopped onion |
2/3 cup crushed saltines |
1 teaspoon seasoned salt |
1-1/2 pounds lean ground beef |
sauce: |
1 can (20 ounces) pineapple tidbits |
2 tablespoons cornstarch |
1/2 cup cider vinegar |
2 tablespoons soy sauce |
2 tablespoons lemon juice |
1/2 cup packed brown sugar |
Directions:
1. In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
2. Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.
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