cantonese meatballs
| Measure | 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 |
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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