No Fry Waikiki Meatballs

These are the best sweet and sour meatballs. I like to use 1/2 lb. very lean ground beef and 1/2 lb. lean ground pork. The sauce is lovely. I did not have pineapple tidbits, instead I used crushed pineapple and drained and continued the same as for tidbits.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  eggs
• 2⁄3 cup  grated onion
• 1⁄2 cup  dry breadcrumbs
• 1⁄3 cup milk
• 1⁄4 cup  diced  sweet green pepper
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄2 teaspoon Worcestershire sauce
• 1  large garlic cloves, minced or 1  large  grated garlic
• 1  lb lean ground beef

• SAUCE

• 1 (14 ounce) can pineapple tidbits (398 mL)
• 1⁄2 cup  packed brown sugar
• 1⁄2 cup white vinegar
• 1  tablespoon soy sauce
• 2  tablespoons cornstarch
• 2  tablespoons cold water, to dissolve cornstarch
• 1⁄4 cup  toasted chopped  macadamia nuts (optional)

Directions

1. In bowl, beat eggs; mix in onion, crumbs, milk, green pepper, salt, pepper, Worcestershire and garlic. Mix in beef; shape into twenty four 1-inch balls. Bake on greased baking sheet in 400°F oven for 25 minutes or until no longer pink inside. Drain on towels.
2. FOR THE SAUCE: Meanwhile, strain pineapple juice into skillet. Over medium heat, whisk in sugar, vinegar and soy sauce until sugar is dissolved. Blend cornstarch into 2 tablespoons water; pour into skillet and bring to boil, whisking. Boil for 1 minute or until thickened. Add pineapple; simmer over low heat for 5 minutes. Add meatballs; cook, turning often, for 5 minutes or until hot and well glazed. Serve sprinkled with nuts if using. I like to keep the meatballs warm on very low heat while I make the rice. This way they pick up more flavour and are tender. Serves 4.
3. Canadian Living.