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)
Preparation:
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. — with Shirley Scanlon.
