Cantonese meatballs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | ounces | Pineapple Chunks In Syrup |
| 3 | tablespoons | Packed Brown Sugar |
| 5 | tablespoons | Teriyaki Sauce, Divided |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Catsup |
| 1 | pounds | Ground Beef |
| 2 | tablespoons | Instant Minced Onion |
| 2 | tablespoons | Cornstarch |
| ¼ | cup | Water |
Directions
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.
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