Cantonese Meatballs
- 20 oz Pineapple Chunks In Syrup
- 3 tb Packed Brown Sugar
- 5 tb Teriyaki Sauce, Divided
- 1 tb Vinegar
- 1 tb Catsup
- 1 lb Ground Beef
- 2 tb Instant Minced Onion
- 2 tb Cornstarch
- 1/4 c Water
Drain pineapple; reserve syrup. Combine syrup, brown
sugar, 3 tablespoons teriyaki sauce, vinegar and
catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20
meatballs. Brown meatballs in large skillet; drain off
excess fat. Pour syrup mixture over meatballs; simmer
10 minutes, stirring occasionally. Dissolve cornstarch
in water; stir into skillet with pineapple. Cook and
stir until sauce thickens and pineapple is heated
through. Typed by Syd Bigger.
sugar, 3 tablespoons teriyaki sauce, vinegar and
catsup; set aside. Mix beef with remaining 2
tablespoons teriyaki sauce and onion; shape into 20
meatballs. Brown meatballs in large skillet; drain off
excess fat. Pour syrup mixture over meatballs; simmer
10 minutes, stirring occasionally. Dissolve cornstarch
in water; stir into skillet with pineapple. Cook and
stir until sauce thickens and pineapple is heated
through. Typed by Syd Bigger.
