Pineapple Appetizer Meatballs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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Karen Mellinger Baker of Dover, Ohio blends a can of crushed pineapple into her meatballs to create a taste-tempting treat. Best of all, the sweet and tangy glaze that coats this big batch of bite-size snacks is a snap to prepare. Ingredients:
1 can (8 ounces) crushed pineapple |
1 egg |
1/4 cup dry bread crumbs |
1/8 teaspoon pepper |
1/2 pound bulk pork sausage |
1/2 pound ground turkey or beef |
glaze: |
1/4 cup packed brown sugar |
1/4 cup ketchup |
1/4 cup white vinegar |
1/4 cup water |
2 tablespoons dijon-mayonnaise blend |
Directions:
1. Drain pineapple, reserving juice. Place pineapple and 2 tablespoons juice in a large bowl (set the remaining juice aside for glaze). Add the egg, bread crumbs and pepper to pineapple. Crumble sausage and beef over mixture and mix well. Shape into 1-in. balls.
2. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 450° for 12-15 minutes or until a thermometer reads 160°.
3. Meanwhile, in a large skillet, combine glaze ingredients and reserved pineapple juice. Add meatballs. Bring to a boil over medium heat. Reduce heat; cook and stir for 5-10 minutes or until heated through. Yield: 2 dozen.
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