 |
Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 6 |
|
This is a family favourite; my teenage son eats at least 2 servings himself. Cooking time includes the browning of the meatballs, although you can brown them in the oven on a cookie sheet and make the sauce at the same time, saving yourself a little time. Ingredients:
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 |
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:
1. Preheat oven to 350F degrees.
2. 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.
3. 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.
4. 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.
5. Add vinegar, soy sauce and worcestershire sauce; stir.
6. Simmer, uncovered, on medium-low heat for about 8 minutes, or until thickened.
7. Pour sauce over meatballs and add pineapple tidbits; stir gently to combine until meatballs are coated with sauce.
8. Bake in preheated oven for 30 minutes.
9. If you want a lot, this recipe doubles well.
|
|