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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This dish is great as an appetizer, or add some red and green peppers and serve over rice and you have a meal. This recipe has been used in my family since I was a kid-not too sure where it came from aside from my mom. It also works very well in a crock pot if you have several hours to let the sauce sit and thicken. Ingredients:
1 lb lean ground beef |
1/2 cup dry breadcrumbs |
1/4 cup milk |
1 egg |
2 -3 garlic cloves, crushed |
2 tablespoons onions, finely chopped |
1/2 teaspoon worcestershire sauce |
rosemary (optional) |
1/2 cup packed brown sugar |
1 tablespoon cornstarch |
1 (540 ml) can pineapple tidbits in syrup |
1/3 cup vinegar |
1 tablespoon soya sauce |
1 green pepper, coarsely chopped (optional) |
Directions:
1. Mix together all meatball ingredients until thoroughly combined.
2. Form into balls. For appetizer make smaller balls, for meal make larger balls.
3. Place on baking sheet and bake at approx 350°F until brown (15-20 minutes depending on size of meatballs).
4. To make sauce, mix brown sugar and cornstarch in skillet.
5. Stir in pineapple (with syrup), vinegar and soya sauce. Heat to boiling, stirring constantly, then reduce heat.
6. Add meatballs, cover and simmer for approximately 10 minutes.
7. Add peppers and simmer approximately 5 minutes more.
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