Sweet and Sour Pineapple Meatballs

Julie B's Hive's Note:

A delicious appetizer that can be made a day ahead and reheated just before serving. A touch of the tropics! Posted for ZWT3

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 2

MEATBALLS

• ½ lb ground beef
• ¼ cup dry breadcrumbs
• 2 tablespoons chopped onions
• 1 egg
• ¼ cup milk
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• butter or margarine

SAUCE

• 1 tablespoon oil
• ¼ teaspoon salt
• 1 medium onion , chopped
• 1 medium red peppers or 1 medium green pepper , chopped
• ½ cup catsup
• 2 tablespoons white vinegar
• 1 ½ teaspoons cornstarch
• 1 (8 ounce) can pineapple chunks (reserve syrup)
• 2 tablespoons sherry wine (optional)
• chopped green onion (to garnish)

Directions:

1. MAKE MEATBALLS:.
2. Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs.
3. Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside.
4. MAKE SAUCE:.
5. Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil.
6. Combine catsup and vinegar and stir into the onion & pepper mixture.
7. Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened.
8. Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through.
9. Transfer to serving bowl. Garnish with chopped green onion and serve.

Reviews

[Samantha in Ut]

I loved the nutmeg in these and will make my meatballs like that for now on. The only change is I would add more breadcrumbs as the meatballs were too soft. I love the sauce and now I don't have to buy bottled! I will definately make again. Made for ZWT 5.