Pineapple Meatballs

IGREDIENTS

• 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.