Ingredients:
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
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)
Directions:
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.
