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Appetizer meatballs are always a party
favorite.
Cantonese Appetizer
Meatballs
- 1 (20-ounce) can pineapple chunks in syrup
- 3 tablespoons brown sugar, packed
- 5 tablespoons teriyaki sauce, divided
use
- 1 tablespoon vinegar
- 1 tablespoon ketchup
- 1 pound lean ground beef
- 2 tablespoons instant minced onion
- 2 tablespoons cornstarch
- 1/4 cup water
- Drain pineapple; reserve syrup. Combine
syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and
ketchup; 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.
Makes 6 to 8 appetizer servings.
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