Pineapple Sauce and Meatballs

Pineapple Meatballs

1 pound of meatloaf mix
1 small onion, grated
1 egg
1 teaspoon Worcestershire sauce
¼  cup parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
⅓ cup of milk
⅓ cup bread crumbs

 Sauce
 ½  cup packed brown sugar
 1 ½ tablespoons cornstarch
 ⅞ cups pineapple juice (6 oz can)
 2 Tablespoons white vinegar
 2 ½ teaspoons soy sauce
 2 ½ teaspoons Worcestershire sauce

How to Make It

Preheat oven to 400F degrees.
First, make the meatballs: combine all meatball ingredients (there's 7, beef to garlic powder) in a bowl and mix well; Use a ¼ measuring cup, and shape into 1-inch balls.
Bake meatballs in a 350 degree over 14 to 18 minutes in a foil lined 13 x 9 pan. Now meatballs are ready for any recipe.

place  meatballs 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.



P.S. sauce is half a recipe, meatballs are a whole recipe. I either freeze the rest of meatballs, or make meatball subs.