Pineapple Meatballs

For 6 Servings, Pineapple Meatballs keeps the list centered on lean ground beef or lean ground turkey, eggs and dry breadcrumbs. Set aside about 60 minutes.

• Yield 6 Servings
• Ready in 60 minutes
• Prep 15 minutes
• Cook 45 minutes

Ingredients

Meatballs

• 2 pounds lean ground beef or lean ground turkey
• 2 large eggs
• ½ cup dry breadcrumbs
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 ½ teaspoon Worcestershire sauce
• ¼ teaspoon garlic powder

Sauce

• 1 cup brown sugar
• 3 tablespoons cornstarch
• 1 ¾ cups pineapple juice , reserved from pineapple tidbits – use water to make up the difference if you don’t have enough reserved juice
• ¼ cup white vinegar
• 1 ½ tablespoon soy sauce
• 1 ½ teaspoon Worcestershire sauce
• 1 (14-ounce) can pineapple tidbits

Instructions

1. Preheat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
2. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
3. Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken).
4. In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

Give it a minute off the heat, then serve it while it is still hot.